- Basque natives Mikel Alonso and Bruno Oteiza, acolytes of master chef Juan Mari Arzak, are the reigning princes of haute cuisine in Mexico City. In 2011, and for the second year in a row, Biko received a World's 50 Best Restaurants Award, sponsored by San Pellegrino and Acqua Panna. Most diners choose from the "traditional" or "evolutionary" tasting menus. Selections include shellfish in asparagus truffle sauce, clams with artichoke puree, and foie gras cotton candy. For dessert, try the coconut soup with mango, tapioca, and saffron. Entasis Architects designed the minimalist space, remarkable for its harmony: light and dark tones, slate and plywood, chocolate and sand. Private dining in the wine cellar makes for a very special experience. The wine list features excellent vintages from Baja California's Valle de Guadalupe region. With wine and dessert, plan on spending about US $100 per person. The Habita and Condesa DF hotels are near Biko.
Payment: Cash, Visa, MasterCard, Amex
Parking: Valet How to Get There: Metro Polanco
Services: restaurant, bar
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