Top Qs
Timeline
Chat
Perspective
Rosetta (restaurant)
Restaurant in Mexico City From Wikipedia, the free encyclopedia
Remove ads
Rosetta is a restaurant in Colonia Roma, Cuauhtémoc, specializing in Mexican cuisine with Mediterranean—primarily Italian—influences. Founded in 2010, it offers a seasonal à la carte menu. The restaurant is owned by chef Elena Reygadas, a graduate of the International Culinary Center who previously worked at Locanda Locatelli in London. Rosetta has received favorable reviews from food critics, with particular praise for its pasta and bread. The British magazine Restaurant has ranked the restaurant twice on its list of the World's 50 Best Restaurants and Reygadas was named their Best Female Chef in 2023. Rosetta was awarded one Michelin star in 2024 in the first Michelin Guide covering restaurants in Mexico.
.svg)
.jpg)
Remove ads
Remove ads
Description
Rosetta offers an à la carte menu that changes with the seasons.[2] The restaurant serves Mexican dishes made with local ingredients,[3] incorporating Mediterranean—primarily Italian—influences.[4][5][6] For example, it sources olive oil from Baja California and burrata from Atlixco, Puebla;[7] vegetables come from Xochimilco in Mexico City and Valle de Bravo in the State of Mexico.[8]
All bread and pasta are handmade;[9] according to Reygadas, the dough had been fermenting for nine years as of 2018.[8] The signature bread is the guava roll, which Laura Tillman describes for Los Angeles Times as having a flaky, buttery crust similar to a croissant, with a filling of slow-simmered guava jam and sweet cream.[10] Dishes have included veal sweetbreads with yogurt, plum, and za'atar; ricotta and lemon ravioli; kale tacos with pipian and romeritos; sweet potato tamales with salsa macha and buttermilk; and honey jelly with hazelnut butter ice cream and vanilla sauce.[11]
Remove ads
History
Summarize
Perspective
.jpg)
Elena Reygadas (es) studied gastronomy at the International Culinary Center, in New York City. She later worked at Giorgio Locatelli's restaurant Locanda Locatelli in London.[4] After the birth of her first daughter, she returned to Mexico and opened a pop-up restaurant at Tonalá Street 20, in Colonia Roma, Mexico City.[12]
She opened Rosetta in February 2010 in a historic Porfirian mansion on Colima Street, also in Colonia Roma.[4][5] She purchased furniture obtained at markets and second-hand stores; the interior design evokes outdoor spaces.[4][5] According to Tillman, the chairs offer comfort, and the lighting comes from vintage lamps and candles.[10] The original mosaic floor was replaced by wood flooring and the walls were painted in pastel colors.[13]
The restaurant began to gain popularity and Reygadas' baking earned received positive feedback from diners.[5][14][15] As a result, Reygadas opened two bakeries, one at Colima Street 179 and the other at Puebla 242 in the same neighborhood.[16] A third bakery, named Café Nin, opened at Havre Street 73, in Colonia Juárez.[17]
Remove ads
Reception
Summarize
Perspective
.jpg)
In its list of the top 23 restaurants in Mexico City, Time Out ranked Rosetta third.[18] In her review for the same magazine, Beatriz Vernon rated the restaurant with five out of five stars, writing: "Although the menu is constantly changing, Rosetta is always full because everyone can rest easy knowing that whatever they order, it'll be simple and delicious. The vibe here is friendly in the evening and full-on romantic at night".[1] In Chilango, Miguel Rivera recommended the bread and pasta for their preparation style.[9] A reviewer from Bon Appétit echoed the opinion and praised the pasta.[19]
Leslie Yeh from Lifestyle Asia described the restaurant as intimate and the plates as "exciting".[20] A Fodor's reviewer praised the Italian influence,[7] while a writer from The Economic Times lauded the guava rolls.[21] The editorial team of Travel + Leisure En Español considered that Reygadas and Rosetta demonstrate a "deep respect" for the ingredients and create inventive dishes. Additionally, they praised the location.[11] A Gourmand critic praised the bread but argued that the food lacks meaningful contribution to the broader restaurant scene, "much less to Mexican cuisine".[22]
Rosetta has appeared twice on Restaurant magazine's list of the World's 50 Best Restaurants: ranked number 34 (2024) and 49 (2023).[23][24] When the Michelin Guide debuted in 2024 in Mexico, it awarded 18 eateries with Michelin stars.[25] Rosetta received one star, signifying "high-quality cooking, worth a stop". The guide added that Reygadas' cooking style was influenced by global cuisines and her "[d]ishes are designed for sharing, ideal for those who want to sample more of her ingenious creations".[26] Moreover, Reygadas received the 2014 Business Woman Award from Veuve Clicquot and Restaurant named her the World's Best Female Chef in 2023.[5][27]
Rosetta, along with six other Michelin-starred restaurants in Mexico City, was honored by Martí Batres, the head of the Mexico City government. He presented the chefs with an onyx statuette in appreciation of their role in promoting tourism in the capital city. The statuette, inspired by the pre-Hispanic sculpture The Young Woman of Amajac, pays tribute to the important contributions of Indigenous women to both national and international gastronomy.[28]
Remove ads
See also
References
External links
Wikiwand - on
Seamless Wikipedia browsing. On steroids.
Remove ads