Mexico

Restaurants

Máximo Bistrot Local

This is a small, relaxed establishment where the fresh produce, often organic and mostly locally sourced, takes centre stage in the masterly concert of flavours orchestrated by its chef and owner Eduardo García, who previously worked at the Pujol and Le Bernardin in New York. What makes the properietor particularly popular is that he’s always at the helm of the open kitchen. Sample his wonderfully harmonious Mexican and Latin American dishes, such as the astonishingly good tiradito of finely sliced greater amberjack with avocado; beef fillet with dried pepper from Oaxaca; and chicken with garlic and huitlacoche. Gourmet touches of particular note are the delicious creamed aubergine with goat’s cheese served with bread, the truffle oil that brings depth to the delicate celeriac soup, and the generous addition of bottarga to the sauce served with certain pasta dishes. Equally impressive is the way the chef breathes new life into ordinary ingredients such as fried egg with sweetbreads, elevating them to the status of irresistible fare. The menu changes depending on what García finds that’s ultra fresh in the markets. He is also constantly exploring Mexican regional cooking and food around the worldwide. For a taste of France, try his asparagus with poached egg, mussels in butter, or succulent rib of beef in red wine. He also serves reworked American classics, such as crab cakes in a vanilla and orange dressing accompanied by a fennel and green apple salad, Even regular diners here find new dishes to try. An essential destination for foodies. No reservations taken for weekends.