Panadería Rosetta serves flaky, crave-worthy guava pastries, elevated breakfast sandwiches, and excellent coffee in a charming, plant-filled rustic space.
"Rosetta is a beautiful restaurant inside a townhouse, with a menu that’s predominantly Italian with a Mexican flair. Expect things like pillowy ricotta-stuffed ravioli covered in a creamy lemon sauce, and tagliatelle punched up with some chile de árbol. Our favorite time to be here is lunch when the room fills with light, but if you’re looking to enjoy a romantic night out, dinner at Rosetta should be at the top of your list. (And yes, you should definitely go to Panadería Rosetta for pastries across the street.)" - guillaume guevara
"You can’t talk about Panaderia Rosetta without mentioning the guava roll. The textbook-perfect baked treat has single-handedly thrust this snug Roma bakery—from the same chef behind Rosetta—into an instant Mexico City classic. A bite of the croissant-like dough with creamy cheese custard and fragrant-tart guava jam is reason enough to visit them. Of course, it isn’t their only attention-worthy item. Over the years, the bakery has found the sweet spot between Mexican and European styles, featuring fluffy focaccias, pan de pulque, and buttery scones. Their holiday specials, like Rosca de Reyes on January 6th, will always double the lines. It’s not always easy to find a seat inside the small bar or at the tables on the street, so we usually opt for takeout—although that doesn’t always equate to less waiting time." - Mariana Camacho
"Mexico City’s Panadería Rosetta may be widely known for its acclaimed rol de guayaba, or guava pastry, but when October hits, it’s all about the pan de muerto, or bread of the dead, which is prepared each Día de Muertos. This bakery, opened in 2012, sells between 160 and 500 pan de muerto daily during the season that lasts between October 1 and November 3. The bakery uses orange blossom water in its recipe, giving the bread its characteristic aroma and flavor. In 2019, Panadería Rosetta introduced a new creation: bread of the dead mixed with totomoxtle, or corn ash, resulting in a striking, all-black pan de muerto. The bakery also offers a new pan de muerto recipe made with amaranth and bread made with quelites." - Kisai Ponce
"Rosetta is a beautiful restaurant inside a townhouse, with a menu that’s predominantly Italian with a Mexican flair. Expect things like pillowy ricotta-stuffed ravioli covered in a creamy lemon sauce, and tagliatelle punched up with some chile de árbol. Our favorite time to be here is lunch when the room fills with light, but if you’re looking to enjoy a romantic night out, dinner at Rosetta should be at the top of your list. (And yes, you should definitely go to Panadería Rosetta for pastries across the street.)" - guillaume guevara
"This place has been one of my favorites since it opened in 2013. All of their pastries are handmade with a secret leaven recipe created by chef Elena Reygadas. Located in an authentic 1900s building; the interior design retains the original floor and wall decorations. Stop by for an incredible coffee with chocolate or visit the first Rosetta in Colonia Roma for a meal, open since 2010." - Arlette Go
