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Want to know what they are Restaurants that have recently arrived in Polanco<\/strong> to surprise with his proposals? In one more edition of you guide gastronomy<\/em> pocket,<\/strong> we passed you heresee restaurants <\/strong>who are about to turn one year old and those who have just arrived, at one of the more areas chic<\/em> in Mexico City,<\/strong> we are sure you will love it, take note! Photos: Courtesy, Elsa Navarrete, Arturo Torres Landa and Ana Belen Ortiz. <\/em><\/p>\n<\/p>\nRestaurants in Polanco<\/h2>\n<\/p>\nbeluga<\/h2>\n<\/p>\n We open this guide to restaurants in Polanco to eat delicious with Beluga, the ideal restaurant for lovers of the Flavors of the Sea.<\/strong> Its menu transports you to the different coasts of the world through seafood<\/strong> which come from national coasts of Nayarit<\/strong> and also imported from New Zealand, Japan, Alaska and Chile.<\/strong><\/p>\nFrom your arrival to this new one oyster bar,<\/strong> its setting starring plants and branches transport you to the beach.<\/strong> In the opposite letter Four types of ceviches<\/strong> (Sinaloa, Peru, Mantanche and black pearl), passing through aguachiles, ostiones<\/strong> (shaken, grilled, tabasco, etc.), clams and shrimp, even lobster and pasta<\/strong> which you can accompany with fresh cocktails. Check the application:<\/strong> $ 750 per person. Where:<\/strong> Av. Pdte. Masaryk 120, Polanco. belugamx.com<\/strong><\/em><\/p>\n<\/p>\nZea is Arraigo<\/h2>\n<\/p>\n Other delicious restaurants in Polanco, es Zea is Arraigo, Zea Group,<\/strong> and directed by the Mexican chef Pepe Salinas<\/strong> in conjunction with the cap Christian Gil.<\/strong> In this restaurant you will find one Mexican cuisine on offer<\/strong> which you can enjoy through your 7-course tasting menu<\/strong> -in what you can include pairing of national and international wines<\/strong>– oh well Choose your favorite dishes from the menu.<\/strong><\/p>\nAmong his must-sees are the black squid aguachile and ax callus with jicama<\/strong>; the delicious totoaba<\/strong> -sustainable fishing-, with popcorn and holy leaf crust<\/strong>; electric Pork with dill puree, and pheasant with pink mole and risotto.<\/strong> Without forgetting try their cocktails,<\/strong> which too they have the Mexican touch, like its mezcalita:<\/strong> mezcal, lemon juice, natural syrup and jamaica salt. Check the application:<\/strong> $ 700 per person. Where:<\/strong> Champs Elysees 189, Polanco. IG: @zeaesarraigo<\/strong><\/em><\/p>\n<\/p>\nfourteen<\/h2>\n<\/p>\n Now if they are yours the Spanish flavors<\/strong>You have to try this place to eat in Polanco: fourteen<\/strong>i Spanish-Mediterranean restaurant<\/strong> contemporary<\/strong> ideal for eating a good dish and at the same time enjoy a night of drinking with your friends.<\/strong><\/p>\nThe gastronomic proposal is the responsibility of the chef Alvaro Crespo,<\/strong> and consists of Hot and cold starters such as Mediterranean cheese table, Serrano ham and Iberian ham,<\/strong> Gorgonzola croquettes or Spanish tortilla. Also hay Rice and pasta that go perfectly with its wide variety of cocktails.<\/strong> Check the application:<\/strong> $ 750 per person. Where:<\/strong> Av. Pdte. Masaryk 61, Polanco. restaurantecatorze.com<\/strong><\/em><\/p>\n<\/p>\nChambao Polanco<\/h2>\n<\/p>\n The next proposal in Polanco is the Chambao Restaurant<\/strong>which by the way, is a Andalusian word that refers to a rustic space<\/strong>, made with palm leaves and wooden sticks. This usual word was the inspiration to create first bohemian concept born in Tulum<\/strong>, especially in cuts of meat and seafood.<\/strong><\/p>\nThis is the most recent proposal from RosaNegra Group<\/strong>and conforms to Exclusive meats like Takamori Beef<\/strong> (the most exclusive Wagyu meat brand in the world, as its cattle are fed sake and rice), Grandmother beef<\/strong> (one of the oldest Wagyu meat brands in Japan), Jack’s Creek<\/strong> (Premium beef from Wagyu and Black Angus cattle), added from Tail of Australian Lobster and Caribbean Lobster<\/strong> (both grilled, with clarified butter and arugula), Senegal shrimp and Ora King Tyee salmon.<\/strong> Check the application:<\/strong> $ 1,500 per person. Where:<\/strong> Av. Pdte. Masaryk 460, Polanco. chambao.com.mx<\/strong><\/em><\/p>\n<\/p>\nmalix<\/h2>\n<\/p>\n If you prefer more daring and fun proposals,<\/strong> You have to meet Malix, this one stain<\/em> of cuisine made with seasonal products and flavors of the world.<\/strong> This is a restaurant in itself, though the main bar in the morning is a cafe, while in the afternoon it becomes a bar.<\/strong><\/p>\nMalix – pronounced malicious – means “without race” in Maya<\/strong>so the decoration is inspired by a street puppy and multiculturalism,<\/strong> for its part, the kitchen of Mexican chef Alonso Madrigal<\/strong> celebrates the Wealth of culinary mestizaje<\/strong> through regional ingredients.<\/p>\nTo bite, we recommend ordering the raw mackerel with white garlic, citrus and XO sauce<\/strong> (a kind of oriental seafood sauce), oh go delicious platter tostones with bean puree<\/strong> the tropical rooster beak; the shiitake mushroom gyozas and the wild mussel with apionabo puree and longaniza from Valladolid. Czech also his wine selection<\/strong> (80% of European origin). Check the application:<\/strong> $ 680 per person. Where:<\/strong> Newton 104, Polanco; entering through Heraclitus. malixresto.com<\/strong><\/em><\/p>\n<\/p>\nBlue and Gold Polanco<\/h2>\n<\/p>\n We continue on the tour of restaurants to eat in Polanco, where you can not miss visiting Azul y Oro Polanco, the Ricardo Mu\u00f1oz Zurita’s latest restaurant.<\/strong> This is a stain<\/em> authentic mexican,<\/strong> located practically across from the busy Lincoln Park.<\/strong><\/p>\nTo get started, try the heirloom tomato salad, lettuce and Idiazabal cheese made in Puebla.<\/strong> Continue with the omelette soup with shredded chicken,<\/strong> Cream, panela cheese, avocado and chopped tortilla. In the must-see section, this is what’s happening moles of chef Ricardo Mu\u00f1oz Zurita<\/strong> and his duck fritters dipped in black mole.<\/strong> Check the application:<\/strong> $ 650 pesos. Where:<\/strong> Emilio Castelar 121, Polanco. blau.resta<\/strong><\/em><\/p>\n<\/p>\npardela<\/h2>\n<\/p>\n A restaurant in Polanco practically receive born in the area is Pardela, of Palmares Group<\/strong>and directed by the young chef Jorge Guerra<\/strong>who, in the street of Emilio Castelar serves splendid “free kitchen” dishes,<\/strong> as the chef himself prefers to name it, where the protagonists are the ingredients and the technique. <\/strong><\/p>\nVisiting Pardela is a nice experience since you arrived<\/strong>you meet a elegant bistro,<\/strong> but Invite a release and enjoy<\/strong> of the atmosphere and the dishes, unpretentious. Its walls decorated with a Beautiful mural made for the illustration of Mariana Silva, following the story of av<\/strong> which inspired his name, which is free as the kitchen served by Chef Guerra.<\/p>\nThe restaurant menu is divided into small and large dishes<\/strong>for you to enjoy one More free experience and always invited to share.<\/strong> We recommend starting with their small dishes as their delicious Babaganush of tatemada eggplant<\/strong> and his bluefin tuna <\/strong>with lemon yellow, habanero, capers and olive oil. For large dishes ask for su exquisite steak<\/em>thick cut, serve with pepper sauce <\/strong>and accompanied with french fries. Where:<\/strong> Emilio Castelar 44, Polanco. Check Average: <\/strong>$ 800 per person. IT:<\/strong><\/em> @pardela_mx<\/strong><\/em><\/p>\nDefinitely nothing like a guide for eat rich in every area of \u200b\u200bMexico City, <\/strong>Are you looking for more of these proposals? Here are my children stains<\/em> who has to know if or if it stops Delicious food in the colony of San Rafael.<\/strong><\/em><\/p>\n<\/p>\n
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