PLONK

Restaurant · Hipodromo ·

PLONK

Restaurant · Hipodromo ·

Mexican-Asian fusion dishes, natural wine, attentive service

Information

Iztaccihuatl 52, Hipódromo, Cuauhtémoc, 06100 Ciudad de México, CDMX, Mexico Get directions

@michelinguide

48,380 Postcards · 8,030 Cities

All the 2025 Mexico MICHELIN Bib Gourmands

"Set on a tree-lined street in La Condesa, this is exactly where you want to be on a nice day. The outdoor area piles on the charm (think a counter built around three sides of a tree), while inside is intimate and romantic. Chef Flor Camorlinga's creative, contemporary dishes often weave together Mexican and Asian mindsets, as in shrimp udon and cheddar cheese with gochujang or bone marrow with cotija and kimchi. It's all designed for sharing and is complemented by an impressive natural wine selection. The doradito, a paper-thin blue corn tortilla topped with dorado crudo, mild, smoky salsa, and macadamia nut is a standout for its crisp flavors, while the smoked marlin tamal is amped up with an impactful almond and chili morita sauce. Desserts rotate but definitely don't skip." - The MICHELIN Guide US Editorial Team

https://guide.michelin.com/en/article/michelin-guide-ceremony/michelin-guide-mexico-bib-gourmand-2025

PLONK

@michelinguide

48,380 Postcards · 8,030 Cities

https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/plonk

michelin.com

PLONK

@eater

391,688 Postcards · 10,991 Cities

The 38 Best Restaurants in Mexico City | Eater

"Located in Condesa, Plonk shines for its attentive hospitality and wine geekiness. Sommelier Romina Argüelles and chef Flor Camorlinga joined forces to open the space in fall 2023. Plonk’s dishes hint at Mexican flavors with strokes of Asian influence, like the smoked marlin tamal with morita chile sauce or the spicy shrimp udon with peanuts and cheddar. Camorlinga’s work in the kitchen is constantly changing, allowing Argüelles’s wine expertise to shine through creative pairings from small, Old World wine producers. If you’re interested in trying a variety, Plonk’s wine selection by the glass is reasonably priced, while the cocktail list offers versions of classics. The best seating is at the bar. Best for: A casual dinner date or small group." - Natalia de la Rosa

https://www.eater.com/maps/best-mexico-city-restaurants-38

Plonk

PLONK

@afar

25,132 Postcards · 3,702 Cities

9 College Towns in the U.S. with Great Food Scenes - AFAR

"A hybrid art-gallery restaurant with a wine-forward, globally influenced menu and the town’s only vegan burger, blending creative tasting experiences with a contemporary, cultured atmosphere." - Kim Westerman

https://www.afar.com/magazine/ditch-the-dining-hall-us-college-towns-with-a-plus-restaurants

PLONK

shiva S.

Google

An unforgettable New Year’s Eve at Plonk – absolute must-go in Mexico City! We spent New Year’s Eve 2026 at Plonk, and honestly… I can’t even put into words how incredible the experience was. From the moment we arrived, everything was flawless — the drinks, the food, the service, and the professionalism of the staff were all top-tier. Before dinner, we sat at the bar, and watching the chefs cook right in front of you is an experience on its own. The precision, the creativity, the passion — you can see how much care goes into every plate. Every bite was exceptional, every drink perfectly crafted, and the atmosphere on New Year’s Eve was vibrant, warm, and unforgettable. The staff made us feel genuinely welcomed and taken care of, without ever missing a beat. This is not just a restaurant — it’s an experience. If you’re in Mexico City, Plonk is an absolute must-go. We’ll be thinking about this night (and this food) for a very long time.

Mony K.

Google

For NYE service, I thought the team did an excellent job with the chaos that is typical. We did the prefix menu which was 5 courses and then paired it with the wine selection. The 1st dish Amuse Bouche was very skippable, it actually set my expectations really low as it wasn’t good at all. Luckily, it was only up from here with the remainder of the dishes shining brightly. My favorite of the night was the risotto and tiger prawn. The duck had great flavor, but unfortunately mines were overcooked, chewy and chalk to the bite. I saw a few other pieces which were cooked perfectly. Great finish with the desert. Service was top notch throughout the meal. Venue is only the small side, but I liked it because of the intimacy you get with the front and back of house. I’d say overall it was a 4/5 but I’m going to give them the benefit of the doubt for still executing well for NYE. I hope to come back on a less hectic night and see how they really perform.

Yasemin Rodriguez C.

Google

Best all around meal I’ve had in a long time! Presentation, ingredients, flavors are so beautifully balanced. I love the smaller menu and the attention to detail. Between the two of us we shared three plates and dessert.

Alan W.

Google

TL;DR - The restaurant has potential but our NYE experience left much to be desired. We booked a pre-paid 2000 mxn p.p. set menu dinner for NYE for 20.30. Albeit arriving on time, we were forced to stand outside along with everyone else that had a reservation because the previous seating was running late. Not only were the greetings not warm and unapologetic, the only compensation we got for waiting outside for more than 30mins was literally 2 sips of wine. I did see that people before us got more, maybe up to 100ml, but as she poured for more and more people, the guests got less and less wine. For a Michelin guide restaurant offering a set menu dinner with such overwhelmingly good reviews, with us arriving punctually, that was not the level of service we were expecting. Maybe the fact that it was pre-paid, including the tip, didn't help but that had unfortunately set the tone of the evening. After we were sat, we had to wait more than 15 mins for the amuse bouche to come and let's just say ma bouche was not amusée at all. It was a raw wilted shiso leaf wrapping some cheese and a small bunch of raw enoki. Coming from Asia myself it was the first time I had raw enoki ever in 30 years and now I understand there's a reason we don't serve that. At this point, for 1 entire hour after our reservation started we had only had a bite of what felt like raw grass from the ground. The rest of the courses were ... fine. They had good concepts but the execution was definitely not on par with our expectations, likely due to the amount of stress the kitchen was facing with the amount of people coming and poor time management of the seatings. The risotto was grainy instead of smooth, the duck was overcooked a bit and became chewy. The dessert was actually very nice but that alone could not save the night. Having said all these, big shout out to our waitress (different from the one greeting us) because we could tell she really tried very hard to stay professional under stress and to make our experience as good as she could. This is the main reason why the rating is not lower. All in all, I wish I had come to the restaurant for their normal menu for their normal performance because I see the potential and I see the photos and reviews of their normal stuff. Unfortunately, since we're just visiting, I have to judge it based on the night we actually dined there.

jess M.

Google

A restaurant so nice I went back twice! This place was right next door to my hotel in Mexico City so I decided to give it a try. Everything I had was delicious and focused on quality ingredients and produce. On my first night visiting plonk I tried the steak and frites and two different wines as well as the plonk cotta. The miso béchamel on the steak was a nice touch but the dessert was my favourite. The second night I went back I had the fried olives with the ranch. These were a very nice appetiser. I had the Marlin Tamal as my main which was the standout item for me. Be aware that it has got a spicy kick to it. I had the old Cuban and another cocktail I can’t remember the name of but both were excellent. Again I had the plonk cotta for dessert. The staff are very knowledgeable of which wines pair nicely with each dish and will gladly recommend menu items to you (I would not have tried the Tamal if it wasn’t for my waitress). I like that the menu is small as there seems to be a focus on quality not quantity; it’s also nice to not be overwhelmed with choice. If you do plan to dine here, I recommend making a reservation in advance as it’s just a small restaurant and can fill up on Fridays and weekends. My only regret is that I wasn’t able to try more before leaving Mexico City. Great work Plonk team!

Perry M.

Google

This is just the kind of place I’d love in my neighbourhood: interesting wines, delicious and creative food and genuinely friendly service. The crudite of jocoque, endives and brussels sprouts was stand out.

Oliver Q.

Google

Where did they print this Michelin sign? So disappointed, the steak smelt bad (not fresh) the lamb was raw and was told this was “medium”… it was rare…. Would not recommend, 100% not Michelin standard, despite this Francisco was great 👍

Bree

Google

5 stars for the service alone. Our waiter and all the servers who brought our dishes were wonderful and explained the dishes. The udon noodles were unique and interesting! Delicious but quite heavy for us. If the sauce was a bit lighter we thought it would be perfect. But the swordfish tamale was 10/10. Would come back just for that and the black rice crème brûlée!! 🍮 Yummy Brussels too.