Quintonil

It’s hard to beat a ten course tasting menu at one of the world’s top restaurants for around $ 70 USD. I went at the end of May and enjoyed their spring menu. Of the ten courses, my favorite by far was charred avocado tartare with escamoles (ant eggs!). Each dish was beautiful. While meat is surely on the menu, each dish revolves around vegetables (some more exotic than others), resulting in vibrant colors on every plate.
I got a few of the house cocktails. I’m not sure exactly what’s in it aside from mezcal, orange juice, and worm salt around the rim, but it’s DELICIOUS.
Here’s the thing — This is a phenomenal restaurant and deserves its spot on San Pellegrino’s list. However, I made the mistake of going here the night after Pujol and it just isn’t as good. Aside from the avocado/​escamole dish described above, there isn’t any one dish that was as good as what I ate at Pujol. My advice: go here before going to Pujol and you won’t be disappointed. Because they’re both relatively cheap, there’s no excuse to not go to both when visiting Mexico City.

Amazing! I did the drink pairing and it was fabulous. Highly recommend this place. The service was impeccable. I ate ant eggs and they tasted delicious, a must for any foodie visiting Mexico City!

Amazing creative dishes with Mexican twist. Very decent Michelin-​star restaurant experience. I treated myself their spring tasting menu, and I absolutely love 6 out of 10 courses. Every course is nicely presented and the taste is multi-​layered and well balanced. If you want something special, experimental, and very «Mexican», look no further.
Some highlights of the meal:
Avocado tartare with escamoles. There’s dark and green powder on the plate to eat with, which is earthy, delicious and something I’ve never tried before. Turns out the dark powder is onion ashes, the green dried seaweed. How creative!
Cuitilacoche
Catch of the day is the most delicious fish I’ve tried in Mexico City
Aged Ribeye with chimichurri
Squash with mole, the mole sauce is sweet and creamy
The berry sorbet looks beautiful and tastes so good!

We recently visited this restaurant while on vacation visiting family. We were a party of 7, 4 Americans and 3 locals. On our last trip we’d visited Pujol-​but this was on our shortlist too. To make a long story short, we all loved the food. Each dish that we tried was outstanding, and while we didn’t do the tasting menu, between us we tried all of the options on the menu. The table favorite was the octopus, and we ended up ordering 2 extra servings of it. The wagyu beef in pulque sauce was amazing, and the mango «ceviche» amuse bouche was so good I wanted to have it as a main course. Service was good, knowledgeable and courteous, helpful to the English speakers. All of us agreed that the food was better than at Pujol, though we loved Pujol.
So why 4 stars and not 5? Mexico City has been exceptionally hot the last week, so much so that even the locals have been complaining. The restaurant does not have air conditioning or even fans. I honestly find it unacceptable that a restaurant of this caliber and at this price point does not make any attempts at making the temperature more comfortable. There were no windows and no ventilation. It was so hot that we were all sweating at the table. To cool off I had to walk outside onto the sidewalk, i.e. in a urban setting full of concrete the outside environment was cooler than the inside of this upscale restaurant, a huge shame. I loved the food so much that I’d go back again, but only in cooler weather. I would forfeit a reservation in the heat, it was that uncomfortable.

Best dining experience I’ve had in Mexico so far and I’ve been here for a few months living in Condesa which has many great restos. Awesome place for special occasions as we were celebrating my gf’s birthday. We both tried the spring tasting menu and amazing how all the ingredients and dishes are from Mexico (inventive menu… never tried ant larvae and small flower petals). Great knowledgable professional staff. Pricey w/​alcohol drinks but well worth it!!!

Everyone at our table choose the tasting menu. Fantastic. I can say that all courses were excellent.

After arriving in CDMX on a Wednesday (last week) evening, driving to the hotel and getting a call from friends telling me to get to this restaurant as soon as possible, I checked with the concierge how to get there… The answer was: «Don’t even try, it will be packed.» I had to convince him that I actually had a reservation and that friends were waiting.
Getting there was easy and the driver raised an eyebrow when I told him where we were headed. He merely said «good choice» before droning on where else to get a good drink afterwards and how safe the area (Polanco) was. When we got there the place looked a bit unassuming from the outside, as it is not very glitzy (which I would not have appreciated anyways). Inside, however the place is a good mix of modern interior.
My friends waiting already had a drink waiting for me, so the waiter quickly offered me a house drink/​cocktail, which turned out to be very refreshing even though I have to admit that I can’t really remember what it was because I was a bit tired after a 12 HR flight from Germany.
The menu is not overly boarded with choices, which is not a bad thing per se. On the contrary, it is a well chosen set of contemporary Mexican choices. The five of us (all from Europe and a bit tired) decided that the taster menu would probably be a bit too much, so we asked for recommendations. The very friendly waiter suggested a selection from the taster menu and we agreed to her bringing us the best selection of the menu in her mind with the wine pairing.
What followed was easily one of the best meals in the past weeks/​months I had. Everything from the amuse-​gueule to the dessert was just great and a good selection of Mexican food in modern form, a pleasure to look at, nicely presented and tasting just great. I will not and cannot repeat the entire menu we had, as — frankly — I will not able to do it any justice and remember all of it. The wine pairing was good and all wines (maybe with the exception of the Sherry for the chicken, which was not out of line but a tiny wee but boring) were well chosen, even though some of my companions were amused that there was no red wine in the set (which was ok for me though). We topped it of with desserts and coffee which we got even though we declined at first but we were happy to get anyway, since it was very good (waffles and local treats) and the coffee got us going for a bit longer.
The only downside was that the waiter got a bit confused when we decided to make it a «no-​host-​dinner», i.e. that everyone paid his share (some MXN 2.300 which with wine and for the presentation was well worth it) on his own. This was eventually settled and a short cab ride and rip off from the driver later we arrived well fed and happy back in our hotel. A great way to start a stay in Mexico.

Absolutely delicious! Started off with the house cocktail. Don’t let the worm salt around the rim of the glass scare you. It is very good.
Had the tasting menu with a variety of foods. This is so far the best restaurant experience I have had in Latin America.

We had an excellent «lunch» at Quintonil! We were somewhat surprised to find that (while still very nice) the restaurant was slightly more casual than expected and also offered a la carte dining in addition to the tasting menu (unlike Pujol). We nonetheless did the tasting menu.
A screaming deal at the current USD/​MEX exchange rate for truly top-​rate and very interesting food. Like most tasting menus, there’s a bit *too much* food, so we’d recommend not eating anything else that morning beforehand. We enjoyed it similarly to Pujol, although the food is quite different so it’s not a horrible idea to just go to both!

Definitely worth visiting whether you’re a tourist or a local. This place has a very unique tasting menu in the sense they try to use ingredients from all over South America. I only knock off a star because my partner has a very bad allergy to dairy of any sort and we still found dairy in 2 dishes during the tasting menu and due to too many things going on in each dish. I am not claiming I’m a foodie or anything just because I Unilocal but I’ve never been to a tasting where each dish is savory and sweet in each dish. However I can say I could see why this place is 1 of 50 top restaurants in the world, there is a lot of thought put into each dish whether it is where the ingredient is brought from to plating.

This small hidden and cute restaurant is amazing! It has good food, presentation of dishes is a feast to eye!
The service is good, very professional and helpful staff.
There are vegetarian options and is neat and clean. The ambience is great and one fell in love as soon as one enters!
Its pricey!!!

The Pope will soon arrive in Ciudad de Mexico, and hearts are aflutter; the city is filled with marvelous odors, foreheads are crossed with ash; each street seems swelled with anticipation.
It leads a person, even one not typically inspired/​beleaguered by Catholic dogma, to think on the concept of transubstantiation, the idea that bread can be divine. In many, many places, CDMX offers evidence of this «culinary transcendence” – but what I know of Mexican cuisine, and what I hope to spend a goodly portion of my life learning, reached a roiling fever pitch tonight at Quintonil.
Each dish shines like a jewel; evocative, unforgettable, transcendent. To say that Chef Jorge Vallejo is doing something innovative here seems a hollow compliment – instead I will say he has engaged diners in a form of transubstantiation, because that is what a meal at Quintonil can be: bread that is passion, bread that is fervor, bread that carries a certain earthly grace and a kind of divinity. I went searching for food and I came away with soul; I feel so grateful for that.
Other notes:
The sommelier surprised us with some absolutely delicious Mexican wines from Valle de Guadalupe. Seemingly unmarriable grape varietals blended so (surprisingly) well, blancos y tintos alike.
Service also impeccable. Gracious and attentive, each staff member seemed just thrilled to be a part of this artful endeavor.
Fabulous, perfect top to bottom.
(Cada plato brilla como una joya preciosa; evocador, inolvidable, trascendente.)

Four star breakdown…
Five stars for the food.
2 stars for the disaster that was the power outage.
Overall though — I came to eat the food, not the service. So I’ll go with a 4 because I can’t imagine this happens often and if the power hadn’t gone out at all we’d have been absolutely over the moon with the experience.
It absolutely pains me to complain about such a lovely restaurant. In so many ways Quintonil was a 5 star experience and then things just totally fell apart for us at the end of the evening.
One: My friends and I were on a trip to MX strictly to eat and drink. The goal was to find the best restaurants and bars and eat and drink at all of them. Of all of the restaurants we visited I’d rank Quintonil as the 2^nd best of the entire trip. Especially if we’re strictly talking about the food.
Everything from the ambiance to the cocktails and the food were picture perfect. This is a sleek and sexy space, the staff is bilingual and the food is outstanding. Fans of tasting menus, my 3 friends and I opted in and sat back as we were served course after course of fantastic food and drink. Some dishes were better than others but overall it was a truly lovely experience.
The only issue we had was that after a 3 hour incredible meal we asked for the check and it took a while to come. In fact, it took so long (+ 15 mins) that there ended up being what we thought was a freak power outage. We laughed at the silliness of it and waited for the lights to come back on. Our server came to the table to inform us of the issue and we smiled and happily agreed to stay and hang out in the dark.
Minutes later there were LED wands in every employees hand and things appeared to be under control. We felt horribly for anyone in the middle of their meal and especially for the kitchen staff who were in the middle of service. Patiently we hung out but realized that less than a freak incident, this might be a regular occurrence? Before we knew it every table was outfitted with a little candle-​lit lantern and all staff members had these LED wands. They seemed really well prepared for such an odd occurrence.
Hanging out for another 20 – 30 mins we were growing a bit tired. Now it had been about 40 mins since we’d wrapped up our 3 hour meal and we were full, a little wine-​tired, and very ready to go home as it was nearing midnight and we had a 7am wake up to visit Teotihuacan.
Trying to keep our spirits up we all waited patiently but soon realized that we’d become the forgotten table. And to some degree I understand it. You see, some tables were mid-​service and mid-​meal. We were just totally done and waiting for the check. But as we approached almost an hour without power no one stopped by the table to replenish water, ask if we needed anything, or to apologize for what was now becoming quite a major inconvenience. The table to our left was a couple who’d also finished their meal and you could see the stress on their faces as well. We’ve all been sitting here just waiting. Finally a server comes back and mentions to us that they can attempt to write the bill down but they have to take their time to add everything up because we were a table of 4 and we had ordered cocktails, wine, and various dishes. We happily agreed to assist them in recalling the order but the staff didn’t seem to trust that we would honestly remember everything. It felt a little disappointing when the server then announced that we would just have to wait for the power to return so they could get our order from their computer system and print it out. So we waited some more.
Finally at about the hour mark the power went on and the whole restaurant laughed and cheered. It had become like a scene in a movie where at first it was hilarious. Then it wasn’t that funny. Then it became funny again and then it dragged on so long that it became very seriously un-​funny. Trying to stay polite and grateful for the lovely meal, we quickly paid our tab and called for an Über. This proved to be an additional issue because that late at night the pickens’ were slim and our ride was 20 mins away. We ended up getting back to our apartment in Roma Norte close to 1am and needless to say, we didn’t visit the pyramids the next morning because after such a long night, we were simply too tired to bother.
I’d highly recommend that friends eat here and I insist that the food is stunning. Just make sure to ask for your bill and get it ASAP because if the power goes out you’ll struggle to remember the amazing food when you’re falling asleep in the dark waiting for the system to come back up.

Visited: December, 2015.
Sinceramente, a fantastic dinner experience, totally recommend it.
The experimental cookery is creative, yet, still grounded in Mexican cuisine and culture. A nice balance between the two is struck here.
Service was as professional as it gets in fine dining establishments the world over. Wine list featured many fine Mexican wines, too. The restaurant interiors are also noteworthy and added to the overall experience.
My pictures say enough. Advance reservation required.

We went for the never ending amazing winter tasting menu! Super friendly waiters and laid back dining experience.
Small highlight was a brief electricity blackout, which promptly brought out candles for the whole restaurant!

Innovador, creativo, atención al detalle y respeto por las raíces mexicanas. Excelente comida y servicio. Cada platillo fue un deleite para el paladar y la vista. Y además el precio-​valor fue superior. Nos encantó el coctel de mezcal de la casa y el ceviche de nopal. El pan cocinado ahí tenía muy buen sabor y textura, lo acompañan con dos mantequillas exquisitas: una con miel de agave y la otra de huitlacoche. De entradas pedimos los huauzontles que fueron una gran sorpresa por lo bien ejecutados y el sabor. También pedimos el salbute con escamoles que también estuvo delicioso. El vino Louis Jadot que recomendaron fue extraordinario. De plato fuerte pedimos la pesca del día con el Chile guajillo y los chilacayotes. Ambos deliciosos y ligeros. De postre pedimos la gelatina de guanábana con una presentación que intimidaba pero que cada elemento sabía muy bien. Como sorpresa te dan un buñuelo y dos donitas con una compota de mandarina muy buena. Altamente recomendable y nos encantaría regresar.

We were going to do the tasting menu, but the restaurant ran out of the Wagyu beef. A la carte was basically the choice at that point and I’m glad we did the a la carte instead. We ended up having a lot more main entrees, which were much better than the appetizers and small plates. This place is opened around the holidays unlike Pujol and Biko, which I did not know until it was too late. The service was pretty good but the food here is probably a one star Michelin place at best in NYC. The teas here are infused with herbs straight from the rooftop garden aka you’re putting some leaves in hot water.
Food:
Cactus appetizer — the okra-​like consistency threw me off
Crab tostada — good but a bit salty
Stuffed corn and mushroom tortilla bowl — delicious and my favorite of the appetizers
Marlin — decent but a tiny bit of fishiness at the end of the bite
Green rice with cheese — ok, a bit of a boring dish though
Octopus — cooked to perfection; soft and not rubbery at all that was paired with a nice sauce
Duck — pretty good
Sea bass — surprisingly delicious especially when paired with the red pineapple sauce
Cactus sorbet palate cleanser — delicious
Hot Mexican chocolate pot with ice cream — very chocolately which I’m not a fan of
Mamey custard — best dessert in my opinion
Flan with ice cream — delicious
Petit fours — buñelo and mini donuts with a mandarin marmalade — good

Absolutely amazing. Restaurant is beautiful, service impeccable and that food is to die for. Its approachable and not to be missed when you are in Mexico City.

If you’re a foodie don’t leave Mexico City without trying this place. Blown away! Tasting menu highly recommended. Loved the outside seating area. Lovely décor & vibe. The food was outstanding!

Una gran experiencia culinaria, imperdible. Vale la pena el menú degustación. El lugar es sencillo pero el servicio y la comida maravillosa.

Definitivamente todo lo bueno que se dice de este lugar es real, recomendadisimo al 100%
Realizamos la reservacion con dos meses de anticipación y sin problema encontramos espacio, sobre todo porque íbamos de vacaciones.
Al llegar nos sorprendió que realmente es un lugar sencillo, nada ostentoso, definitivamente un claro ejemplo de que menos es mas; Llegamos justo a tiempo, y la hosstes nos pidio esperar 5 min, lo cual no se nos hizo molesto, lo unico que si nos parecio un poco extraño es que no tuvieran un lugar como un lobby para que los comensales puedan esperar, realmente para nosotros estaba frio y no queriamos esperar en la banca de afuera que nos pedian, en tiempos de calor tal vez puede ser muy agradable pero en fechas de noviembre no era agradable.
Posteriomente nos pasaron e inmediatamente el mesero nos atendio, nos recomendo las bebidas, la primera era el coctel de la casa algo con Quintonil, que en verdad estaba delicioso pero muy fuerte con mezcal y quintonil, tanto el sabor como el alcohol, despues pedimos del Menu la recomendacion del mesero y definitivamente son sabores que nunca voy a olvidar, en el punto cada uno de los sabores, por alguna razon muy obvia estan entre los 20 mejores del mundo,
La verdad que cada cosa que nos ofrecio Quintonil, desde la llegada, el servicio, la atención, fue esplendida.
Sobre los precios, no son tan elevados, pero lo que vale definitivamente vale la pena. Masomenos para que se den una idea dos comensales y fue la cuenta como de 2500 pesos un poco mas.

Food wise, I preferred Quintonil over Pujol. I decided to skip Biko after their massive drop down the Pellegrino’s rank. For $ 65 tasting, it was definitely a good deal. Half of my group didnt want to do the tasting and ordered ala carte instead. Glad the restaurant was able to accommodate that. The highlight of the tasting menu are the crab tostadas with seaweed and the catch of the day (sea bass, my fave) and the chips cup with mushroom and corn. Will definitely recommend this place.
They also added 15% tips automatically if paying by credit card.

Quintonil is located in Colonia Polanco and tucked away on behind some trees. It’s a lovely upscale restaurant in one of the more affluent areas of CDMX (i.e., Ciudad de Mexico). The Chef is Jorge Vallejo and former chef at Pujol (i.e., the top restaurant in Mexico and one of the top in the world). Quintonil hits the San Pellegrino 2015 World’s Best Restaurants at #35.
It was a packed house when we arrived on a Friday night straight from the airport. For your information, Fridays are worst day to fly into CDMX and the taxi lines are insanely long. It took us about an hour and a half to get a cab. Anyway, the décor of the restaurant is very contemporary with a warm ambiance. The tones of the wall and tables are very welcoming. The restaurant is very lively and isn’t as stuffy as some of its counterparts in other countries.
The service was decent but it wasn’t Michelin two or three star good. The explanations of the dishes were good and I was lucky enough to have an interpreter with me. However, Quintonil lacked it’s voice in the service. Every highly rated restaurant have their service, plate and utensils placing down like a synchronized dance. However, Quintonil lacked the signature dance. It wasn’t bad but the details weren’t as great as other restaurants I’ve experienced.
Now, the food. The restaurant serves modern Mexican cuisine using local Mexican ingredients with modern cooking techniques. There’s an a la carte menu along with a tasting menu. I went with the tasting menu cause I didn’t fly to CDMX during Hurricane Patricia just to eat off the a la carte menu. Only tool bags do sh*t like that. Well, that and post FB-​esque status updates on the «Tip» sections of Unilocal pages. F*ck that, son.
1) Crab Tostada — The crab was smoked with lime, radish, and chile habanero mayonnaise. The crab was very sweet and the ocean flavor wasn’t too much where it ruined the dish. The zesty lime and slight kick of the habanero mayonnaise was great. It reminded me of sriracha mayo. The soft tostada shell topped the dish and provided a great addition to the crab. Think ceviche with all crab and no fillers like a straight talk and no sleazy sales man tactics.
2) Mamey Panna Cotta — This is probably my favorite dessert dish I’ve had to date. It was perfectly sweet. It didn’t taste process and the natural sweetness was very exquisite. The mamey was served with Corn Crumble and Mamey Seed Ice Cream. The flavors complemented each other well like Frida’s two eye brows. Or is that a uni-​brow?
Overall, I really liked my dining experience at Quintonil. The food was really good and their interpretation of the Mexican flavors was fantastic. I’m from Southern California where Mexican food is pretty much on every corner and the familiar flavors were done very well. I would definitely recommend Quintonil to anyone who’s willing to try something out of the norm.
US 2015 Michelin 3 Stars Count: 12 Down. 0 More.
2015 Michelin Rated Restaurant Count: 27
San Pellegrino 2014 World’s 100 Best Restaurants Count: 16
San Pellegrino 2015 World’s 100 Best Restaurants Count: 18

Bastante pequeño, es como la sala de una casa y las mesas del Patio no están muy nice h hace frío. La comida es muy rica, las porciones muy pequeñas y te echas como de a mil por persona mínimo. la mayoría de la gente que vi eran ejecutivos de traje de la zona. No es casual pero tampoco nice. Si quieres ir de cena romántica no lo recomendaría

Para empezar, hay que hacer reservación y para eso te piden además de datos tu número de tarjeta de crédito ya que si llegas a cancelar o llegas con 10 minutos de retraso te hacen un cargo de mil pesos, lo cual es un robo. Yo con eso ya no hubiera ido pero alguien más tenía muchas ganas y dimos un número de tarjeta ya vencida. Bueno, pues en esto hay que ser objetivos.
El lugar tiene una decoración bastante sobria.
El servicio estuvo equis.
De tomar pedí el agua del día (de pepino con limón y cilantro) que estaba muy rica y muy fresca.
El menú es muy pequeño, por lo que no hay mucho de dónde escoger. Finalmente opté por la sopa de queso de hebra con plátano macho y el arroz verde (con poblano, aguacate y cilantro) con un huevo pochado y queso fresco. Ambos platillos además de estar presentados bellísimamente, de sabor estaban extraordinarios.
De postre pedí la crema de mamey que no se quedó atrás.
Cabe mencionar que nos sirvieron pan al poblano con mantequilla con miel de agave que estaba muy rico, calientito.
Al final nos mandaron un pan de muerto mini. Buen detalle.
Lo que no me gustó fue que alguien regresó un platillo y nos pusieron cara. A mí me pusieron cara porque no me comí su nieve de nopal y todavía nos preguntaron que si estábamos conscientes de la propina que dejábamos que era lo que normalmente se deja.
¿La comida estaba buena? Sí, mucho. Pero de ahí a que sea uno de los mejores restaurantes de México pero para nada. Sí vale la pena visitarlo pero es un lugar para ir una vez.

After eating at 1) pujol 2) Biko 3) Quintonil, I have to conclude that food and ambience at Quintonil is the best. For 1100 pesos, 10 – 11 course meal was served in very cute and quiet part of polanco. The portions are definitely sizable as opposed to pujol or biko but not by much. Every single dish was very well thought and tasted very good. The fact that most of the ingredients are sourced locally really reminded you of Alice Water’s concept or Noma’s. I would definitely come here again.
Ps: if you are too cheap to get the tasting menu, please get the crab tostada.

This place was the opposite of Pujol, literally.
Set Menu has NO beef or pork, WTHeck? I’d never consider a set menu without adequate protien.
Saying everything was okay would be an overstatement. The entrées were mediocre at best. The Biggest disappointment while in Mexico City. It was like the Mision 19 dinner I had in TJ.
Service was was sub par. Especially for a restaurant with that is 35 in the world in 2015. It was a joke.
I can see if I tried one entrée and then 2 stars would not be fair. Nope — wanted to dominate so we ordered EVERY Entrée and Boom 2 stars it is.

I’m giving one star because my wife got sick after eating here. She came to visit while I’m in Mexico and this was the first place we ate after she got off the plane. She threw up about 5 – 6 hours after eating. She said her fish was weird, but I said that my fish was fine, so she ate hers. Obviously she shouldn’t have. And a restaurant serving $ 1000 peso meals should NOT be getting people sick. What a waste of money.

One of the best restaurants I’ve been to for sure. The highlights of the tasting menu: the 1^st course, nopal ceviche, the mango/​rhubarb/​coconut sorbet dessert, and the catch of the day. The dessert was probably one of the best I’ve ever had. Due to a shellfish allergy I got the catch of the day in cuitlacoche broth, squash blossom, chile Pasilla oaxaqueno and tender baby corns. Probably one of my favorite dishes that I’ve tried in Mexico City. I also really enjoyed the mezcal house specialty drink. The tamal and duck with black sauce (super tender) were also a couple of my favorites. Amazing! Of the others, I could skip the sardines and squash dishes. But all around outstanding experience.
The service was prompt, friendly, and the restaurant was busy and bustling in a good way. We ate for 2 ½ hours and were immensely full afterwards. For such a nice restaurant and 10 course meal I thought the price wasn’t that crazy. If I had to compare it to pujol, the other highly world ranked restaurant in the neighborhood I would say it was different but pretty comparably great in the food sense (pujol food had a lot more tortillas, and was a calmer experience with service that was just a tad more impressive). I’ll let the pictures do the rest of the talking.

Probé el menú de degustación, con diferentes tipos d vino para maridar, simplemente exquisito.

Acabo de ir hace una semana y es la segunda vez que voy, la primera vez no me encanto y ahora que salio entre los 50 mejores del mundo pensé en darle otra oportunidad y creo que esta igual, no fue sorprendente como muchos mencionan.
Pedi el menú de degustación y casi todo esta conformado de moles o salsas de este tipo, lo que le quita encanto ya que los sabores son muy parecidos.
El pan que dan de entrada es delicioso y las mantequillas exquisitas pero el menú no fue algo del otro mundo como lo han puesto. Vale la pena darse una vuelta para conocerlo y que no te quedes con la duda y mas si eres de esos foodies que te encanta como a mi, conocer nuevos lugares.
La atención se me hizo bastante buena y mas por que los dueños están al pendiente de lo que se necesite y eso habla muy bien del lugar, el área de la terraza se vuelve un poco incomoda en tiempos de calor ya que se llega a concentrar el calor y provoca que tu experiencia sea menos agradable.
No volvería a ir, en verdad si voy a gastar prefiero ir al Pujol pero esto no quiere decir que sea malo, mas bien se me hace que esta sobrevalorado. Los platillos están bien presentados.

Este es uno de esos lugares que oyes mucho y mueres por ir y comer ahí. Esta en la lista de los 20 lugares mejores del mundo. Pues hay que ir. Por fin lo logre. Gran experiencia. Pedí el menú de degustación y hubo platillos muy buenos e impecables. No es barato. Nada debo de decir pero también es que ordenamos dos botellas de muy buenos vinos.
El marlin estuvo increíble. Perfecto. Era ahumado con guacamole y cilantro y era como un aguachirle muy sutil. De hecho todos los platillos son muy sutiles. Tuvimos 11 tiempos del menú de degustación que es el del verano. Todo es muy sutil y nada pica con lo cual tal vez para ser mexicano es arriesgado pero todo trae un toque de muchos ingredientes mexicanos.
E huauzontle también fue impecable. De los
11 tiempos es lo único que recuerdo. Si saca 5 estrellas pues el servicio también es excelente. Nunca hubo que pedirles nada a los meseros pues siempre estaban al pendiente. Diría 5 estrellas bajas por lo cuidado. La decepción fue el postre. (siempre lo es para mi) era una composición de una especie de helado de coco con mango, medio sin chiste. Pedí la carta de postres a ver si algo valíà la pena y nada me llamo la atención.
Inolvidable fue el Marlin ahumado y el pulpo y el huauzontle.
De los once tiempos es lo que recuerdo.
¿Regresaría? Si, pero no mañana ni pasado ni en un rato.

Dining here is an extraordinary experience.
We got 11 courses for about 900 pesos. To drink, we had the house drink (mexal, orange juice, chili, herbs), a half bottle of white for the first half of the courses and a half bottle of red for the second half.
Each dish was a work of art. Truly beautifully prepared, on a very specific plate, bowl, etc, a new set of cutlery for each dish as well.
The first and final dishes were the most memorable, and both coincidentally were made with nopal (cactus). The first was a ceviche that was light, fresh, and free of slime, complimented by a series of dusts, oils and juices that only served to bring out the natural taste of the cactus plant.
The last was a cactus lime sorbet dusted with smoked sea salt. It was a very small portion, and rightfully so. Each taste exploded with flavor. I try to steer away from using such cliched phrasing (EXPLOSION OF FLAVOR IN YOUR MOUTH!!!) but here, it’s a description that’s well deserved.
You’ll find a series of herbs finding their way into various dishes, which makes sense, given that the restaurant’s name translates to, well, herbs.
It feels as though each ingredient in each dish takes on exactly as much space as it needs to. Each flavor only serves to compliment the central element.
It’s a wonderful experience, in a tiny, classy restaurant, with an extraordinarily kind and helpful staff, and host that will check in warmly every one or two dishes to smile and share his passion for the food you’re eating.
This is an experience you shouldn’t miss out on when visiting DF.
Hello to the host Jesus and thank you to everyone here for such a memorable night.

This is probably the best restaurant that I went to on my trip to DF in terms of value. However the service was definitely lacking.
The house cocktail was ok, nothing special. Then they put bread on the table, along with some plain butter and butter blended with huitlacoche. The bread was AWESOME, so were the beans and salsa — they were definitely an upgrade from the traditional preparations. Amuse of cactus ceviche had good acidity. First course of beet salad was a weak start — especially compared to the one I had at Jaso. The dairy in that dish was overpowering. Smoked marlin in second course was way too chewy. Strength of cooking started picking up from sunchoke foam. When it got to the pork I was 100% sold. The skin was crispy but meat was melt-​in-​yo-​mouf tender. Sauce had a ton of flavor. Cactus sorbet was tangy but really great for cleansing the palate. Dessert was another highlight — glad I got to try mamey.
Service was quite unprofessional. The waiters interrupted me while I was eating a few times and always forgot to bring me utensils. For the pork dish the menu said wagyu beef instead. That pork alone was good enough to earn this place 5 stars from me but I really hated the service.

11 courses for 900 pesos for a high end meal. What a good deal!
We were super full at the end and our taste buds were absolutely delighted.
They cater to your allergies & they will order you a taxi if you ask them. They also all speak English which is handy when it comes to explaining what the items are.

Es un restaurante fuera de serie cada vez que voy me gusta mas y es de los pocos lugares donde me animo a pedir el menú de degustación por lo variado, la forma como miden el tiempo y como te administran los sabores, la pasión como describen los platillos y los ingredientes y el conocimiento de los meseros de lo que están haciendo,
No hay pierde en lo que se pida.
La carta de vinos es variada y los precios muy correctos, difícilmente hay un mejor restaurante que este en muchas partes del mundo

Situado en el corazón de Polanco, la experiencia de acudir a este local fue maravillosa.
La «comida corrida» que en realidad es un menú completo de altísima calidad, en el que se incluyeron 5 tiempos.
Especialmente la carne de res wagyu en salsa borracha fue excepcional.
La nieve de nopal y el detalle de despedirte con una micro concha de pan dulce y un champurrado en una mini taza, memorable.
Definitivamente regresaré.

An excellent restaurant for high-​end Mexican cuisine.
Quintonil, located in the borough of Polanco in Mexico City, is a small restaurant that offers a Mexican cuisine gourmet experience. Offering both à la carte or menu dégustation experiences, its kitchen is among the best examples of creative Mexican gastronomy I’ve tasted.
This is my second time here and I wasn’t disappointed. I started with a local beer from microbrewer Tempus and a glass of «Tequila Dragones» (fine tequila is not meant to be shotted, but enjoyed in a tall glass).
First they greet you with the homemade artisanal bread and several things to spread on it, such as regular butter, huitlacoche butter, beans and salsa. You are also greeted with an amuse bouche, in our case a Nopal (type of cacti) ceviche. Good traditional start.
As a starter, I ordered a crabmeat tostada (pretty epic) and a avocado taco (pretty unepic… but still good).
As a main I ordered pork belly and was quite happy with it, mixing traditional flavors with a gourmet experience. Quite a treat.
To switch flavors, we were brought a sorbet that was delightful but whose main ingredient I can’t recall. I’m thinking it was a cacti-​based sorbet but don’t quote me on that.
To close, I ordered the «Natillas» (like a pudding) that went together with a green tomato sorbet. Amazing! Pretty original and a great taste!
We had an awesome experience and would definitely recommend this small and intimate place to gourmands with no budget constrains.

I first met Chef Jorge Vallejo last summer when he was a speaker at a conference in Chicago about the modernist movement in Mexican cuisine. I was struck by his thoughtfulness and humble demeanor. When I saw the schedule for our trip to Mexico City started off with dinner at Quintonil I was so excited.
The fact is that I came in to this meal with great expectations (it was on the same level as Templo Mayor in my pre-​Mexico City excitement) and Chef Jorge and team at Quintonil blew away every pre-​concieved notion I had about Mexican food and modernist cuisine. They delivered one of the most magical and perfect meals I have ever had.
Chef Rick and Andres flew in from China, returning from a mission for the State Department sharing American cuisine with the Chinese people in three cities. They almost didn’t make it, and my colleague (and superior) Amelia almost didn’t go out to dinner because she wasn’t feeling well. That’s how I was almost in charge of leading the group. But at the last minute everyone came together.
The tasting menu started with an amuse of compressed cactus. We had the signature crab tostada (Chef Rick was amazed how perfect it was on this night) and a salad of Mexican herbs, including the namesake quintonil. Course after course of balanced, natural flavors introduced both new and old techniques, weaving the threads together.
The last savory course was a simple avocado taco. It was a palette cleanser for the mind: I realized the ingredient itself, simply prepared with grace, was on a higher par than I knew. Subtly tart cactus sorbet brought the meal full circle. I loved the tomatillo granita under lemon verbana custard.
I have never tasted food on this level, with perfect, team-​based service, and lit with real human warmth. The chef invited us into the kitchen after dinner and we took a photo with the team and thanked them. Thank you again, magicians!

Uno de los mejores lugares donde he comido. El lugar es pequeño pero es muy acogedor, quizá un poco ruidoso a veces ya que los comensales estamos muy cercanos unos de otros lo que hace difícil el no entrometerse en conversaciones ajenas. Uno podría creer que las porciones pequeñas no son suficientes, pero el menú claramente esta pensado para dejarlo a uno satisfecho perfectamente sin excederse. Recomiendo la pork belly con salsa de recado negro! Esta preparada a la perfección, incluso a quien no le gustan los «gorditos» de la carne, tiene una textura cuasi perfecta sino que perfecta. Y el cóctel de la casa quizá es una elección un poco fuerte para quien no esta acostumbrado a tomar mezcal ya que este abruma todo el trago. Definitivamente la comida vale la pena completamente, el único problema es que si no eres una «minoría» de clase social, un extranjero, o lamentó el uso de estereotipos pero un judío, los mismos meseros te tratarán con menos cordialidad que a los antes mencionados. Por lo demás no encuentro grandes problemas al restaurante.

Siempre he tenido al Quintonil como uno de los mejores restaurantes de México y lo he recomendado muchas veces. Pensé en cierto momento que le iba a hacer la competencia a Pujol.
Fui hace poco a celebrar mi aniversario y me encontré un servicio poco generoso, no propio para un restaurante de su categoría. El mesero recitaba de memoria el plato del menú y se iba, no estaba atento a las necesidades de los comensales (cosas simples como si falta agua), se molestó cuando verificaba si había entendido una solicitud.
El menú de degustación normalmente es muy bueno. En esta vez lo fue, sin embargo algunos platos llegaron fríos (probablemente fue por el mismo mesero) y eso le restó todo al plato.
Es una gran opción y supongo que sólo fue un mal día, pero ojalá mejore porque el chef es muy bueno y es un gran representante de la nueva cocina mexicana.

Tengo una profunda admiración para restaurantes que encuentran la manera de trabajar con ingredientes de temporada. Requiere cierta flexibilidad y creatividad que a veces no combina bien con las demandas del día en día de un restaurante. Fui por primera vez a Quintonil hace un poco menos de un año y aunque mi economía no me ha permitido regresar, lo sigo recomendando a amigos que vienen a visitar México.
Como en cualquier restaurante de esta clase, probar el menú de degustación es un must para tener un primer acercamiento a la visión culinaria del chef. De la carta, el arroz cremoso con un huevo perfecto se me hizo esquisito igual que la ensalada de quelites — una cosa tan sencilla pero tan bien ejecutada. La nieve de nopal que te sirven en el menú me voló la cabeza y me hizo reconsiderar las cualidades del nopal por completo.

Siguiendo con la escuela de la comida mexicana de autor, que intenta rescatar y resaltar los sabores y texturas tan particulares de la comida en México.
El lugar es íntimo, acogedor y sencillo permitiendo que no te sientas abrumado por el carácter de su alta cocina.
La comida corrida, que es su menú degustación, siempre es y será la mejor manera de acercarte a este lugar por primera vez. El único detalle que aún no decido si me gusta o no, es el hecho de que no ofrezcan maridaje para la comida corrida.
Si tu intención no es la comida corrida y buscas solo cenar a la carta los huauzontles con queso de Chiapas y sofrito de jitomate siempre te recordarán a tu abuela, un ceviche de nopales con callo de hacha con polvo de erizo y xoconoztle, como plato fuerte el suadero en pulque y reducción de chiles secos, es algo que nunca has probado y está buenísimo.
La atención impecable y el personal muy amable siempre dando información acerca de los platos y los ingredientes, si eres lo suficientemente curioso para preguntar.
La presentación de los platos no podía fallar y siempre te sorprenderán.
Los precios son mas bien altos si buscas una cena informal, pero si tú intención es cenar bien la relación costo calidad sabor es acorde.

Las tendencias crecen hacía el consumo del producto nacional en todos los países. Quintonil es otra de las propuestas en Polanco que busca retomar la cocina mexicana moderna; así mismo busca comprar sus ingredientes a pequeños productores. Este restaurante entro en la lista de los 50 mejores restaurantes de América Latina.
La decoración del restaurante es muy sencilla pero de buen gusto. La terraza es distinta a lo común. Un cuarto de paredes blancas con plantas alrededor estilo oficina y las mesas en medio las mesas de mármol con centros de mesa muy coquetos.
Hay una opción de «comida corrida» que opera como menú degustación de siete tiempos por $ 750 pesos. La carta es pequeña pero excelente, tiene apenas siete entradas y siete platos principales. Como entrada se recomiendan la crema de queso de hebra, castacán y plátano macho y la tostada de salpicón ahumado de cangrejo azul, lima, rábano y mayonesa de chile habanero. Como plato fuerte me iría por el suadero de res wagyu en pulque, maíz y reducción de chiles secos. La carta de postres es más amplia que la anterior y toda su selección se ve exquisita.

En algún momento estuvo listado entre los 50 mejores restaurantes de América Latina (no recuerdo dónde lo leí).
Lo que lo hace destacable es la creatividad que pone en el diseño de platillos que rescatan y renuevan los sabores mexicanos.
Jorge Vallejo es el chef y junto con su esposa lleva este sitio donde sirven creaciones originales y bastante juguetonas. Tiene vinos artesanales y prácticamente todo en la carta es delicioso.
Aunque los ingredientes te parezcan comunes, la forma en que los preparan y su presentación lleva la cocina mexicana a un nivel más sofisticado. Huazontles, chilacayotes y suadero no suelen sonar muy gourmet, pero aquí vaya que lo son.

Su nombre me pareció hermoso desde que abrieron su página de Facebook unos meses antes de inaugurar el lugar. Pedí que me mandaran un poco más de información, pero me dijeron que debía esperar. Ante tal expectativa, fui a cenar en cuanto me enteré que ya habían abierto. Me volví el mayor fan de este lugar y posiblemente uno de sus visitantes más asiduos durante sus primeras semanas –o meses– de operación.
Jorge Vallejo lleva la cocina mexicana tradicional a un nivel de refinamiento y sofisticación muy elevado. Desde una «sencilla» ensalada de quelites con un juego de texturas y sabores muy interesante hasta una papada de cerdo yucateco escabechada al achiote en caldo de frijoles, en este lugar se usan ingredientes sin prejuicios ni desperdicio para transformar platos tradicionales en algunos de los mejores bocados de la ciudad.
La nieve de nopal que te sirven antes del postre es una creación genial, pero dejándola atrás, prueba la cazuela de chocolate con helado de pinole.