This contemporary seafood haven serves up exquisite dishes like mackerel and sardine toast in a chic, minimalist setting—perfect for special occasions.
"Oregonian chef Jacob Harth and restaurateur Enrique Lascuráin run Sarde, which is inspired by the cuisine of Corsica and Sardinia. The restaurant’s menu is primarily focused on seafood, including elegantly plated dishes like totoaba tartare, mackerel with celery vinegar, or tuna carpaccio with schmaltz and pickled chile. Simple preparations highlight the team’s efforts to select sustainable items for their pantry and source seafood fished responsibly. The wine program focuses on underappreciated wine regions, with an exciting selection of bubbles and whites by the glass. The restaurant is small and well-edited in ambiance, and the open kitchen lets out noise from the service rush, so expect to hear plenty of “Yes, chef!” throughout your visit." - Natalia de la Rosa, Daniela Galarza
"Sarde’s mackerel crudo is all over Instagram, but it’s not all over Instagram. People know about it, but not everyone knows about it. What we’re saying is that despite the hype, this seafood restaurant still feels like a bit of a secret. The dimly lit, almost cave-like space works great for a romantic lunch date, where you can share a platter of oysters, plates of kampachi, and grilled octopus while working your way through a few glasses of natural wine. Afterwards, head upstairs to flip through art books at Casa Bosques." - guillaume guevara
"Sarde is known for its contemporary dishes rooted in fresh, seasonally appropriate products from the Mexican coasts. The restaurant's ambiance is enhanced by its amber-glow lighting and brick walls." - The MICHELIN Guide
"Set in the Roma Norte neighborhood in a charming three-story townhouse, Sarde makes no bones about its specialty—the name says it all. Sarde, which means "sardine" in French and Italian, is focused on the sea, and their contemporary dishes are rooted in the freshest seasonally appropriate product possible from the Mexican coasts. Cold dishes of Japanese cuts like kampachi and macarela stand out alongside modern reinterpretations of familiar favorites like fish and chips.Attention to detail, especially when it comes to presentation, is appreciated in this warm and welcoming spot with exposed brick and wood details. The cozy bar entices with interesting cocktails and is a nice perch for solo diners." - Michelin Inspector
"Sarde’s is all over Instagram, but it’s not all over Instagram. People know about it, but not everyone knows about it. What we’re saying is that despite the hype, this seafood restaurant still feels like a bit of a secret. The dimly lit, almost cave-like space on a scenic corner in works great for a romantic dinner date, where you can share a platter of oysters, plates of kampachi, and grilled octopus while working your way through a few glasses of natural wine. " - Guillaume Guevara
