Quintonil
Fine dining restaurant · Polanco ·
Ambitious tasting menu with native ingredients & global flavors
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Av. Isaac Newton 55, Polanco, Polanco IV Secc, Miguel Hidalgo, 11560 Ciudad de México, CDMX, Mexico Get directions
MX$1,000+
Ambitious tasting menu with native ingredients & global flavors
Av. Isaac Newton 55, Polanco, Polanco IV Secc, Miguel Hidalgo, 11560 Ciudad de México, CDMX, Mexico Get directions
MX$1,000+
"Also in Polanco in Mexico City, this Two-MICHELIN-Starred restaurant is described as an essential stop, cementing the neighborhood’s reputation as a fine-dining hub." - Julia Eskins
"Blond wood, greenish hues, and a back dining room cloaked in vines reflect the earthy modern Mexican menu that focuses on vegetables, mushrooms, roots, and herbs. The Polanco restaurant also operated an off-site garden that grows some of the produce used in the kitchen. There are the Pujol fans and then there are the Quintonil acolytes. Representing a new wave Mexican cooking, the kitchen here serves a long nine-course tasting menu that showcases indigenous Mexican ingredients: corn, beans, squash, chiles, and mushrooms, along with a few meat dishes. You can also order à la carte if you don't want to commit the time and money to the tasting menu. Desserts, like a cheese flan with celeriac ice cream, shine." - Scarlett Lindeman, Naomi Tomky
"A two-Michelin-starred restaurant serving an 11-course tasting menu that stands shoulder to shoulder with the city’s best street eats." - Sharan Kuganesan
"Ranked No. 3 on the 2025 World’s 50 Best Restaurants list." - Erin DeJesus
"This captivating dining room from Chef Jorge Vallejo and his wife Alejandra Flores is named for an herb native to Oaxaca. It bears a discreet facade which belies the stunning experience within. The look is chic; more cool than luxurious and far from stuffy.The elegant cuisine is an enticing melding of excellent local product, impressive execution, and great creativity to produce refined compositions. The tasting menu is constantly evolving but may reveal delights such as crab and shards of blue corn tostada arranged with a vivid pipian verde enhanced with untraditional elements like galangal, lemongrass, and makrut lime. The chef's command of balance is evident in a stunning finale of crème fraîche sorbet, caviar, and Melipona honey." - Michelin Inspector
