Raw fish cured in citrus, prepared with Mexican ceviche sensibility and Basque precision.
Tips from diners
The ceviche demonstrates both traditions: Mexican tradition of curing and serving raw fish, Basque precision in plating and balance.
Chef's selection combining Basque and Mexican culinary traditions.
Tips from diners
The tasting menu is the best way to experience both chefs' vision. À la carte mains run around 350 MXN if you prefer that approach.
If you speak no Spanish, note that the restaurant's English-speaking staff is limited. Email in advance or call with patience—it's worth the effort.
Biko uses agave sugar from the plant normally reserved for tequila production. This substitution creates different sweetness and fruitiness compared to honey, showcasing how the kitchen reimagines Mexican ingredients in fine dining.
Tips from diners
Ask the server about the agave dessert specifically—it's a detail that shows the kitchen's commitment to using Mexican ingredients thoughtfully.
A modernist take on gazpacho that starts with a fruity citrus note and builds complexity with delicate fish. The temperature and balance showcase the kitchen's European technique applied to a light preparation.
Tips from diners
Often appears early in the tasting menu. The contrast between cold soup and warm courses sets the tone for what's to come.
A vegetarian-focused course that demonstrates the kitchen's skill with building umami layers. The scallop sauce provides a briny, maritime quality that contrasts beautifully with the earthiness of the mushroom.
Tips from diners
Request vegetarian menu ahead of time if needed. The kitchen accommodates dietary preferences with creativity.
Created by Basque chefs Mikel Alonso and Bruno Oteiza, both trained at the legendary El Bulli under Juan Mari Arzak, Biko merges Basque culinary tradition with Mexican produce and techniques. The restaurant's name comes from the Basque word 'bikote,' meaning couple, reflecting the partnership of its two chefs.
Biko is located on Avenida Presidente Masaryk, the main drag through Polanco. It's next to high-end designer shops. Look for the discreet entrance between stores.
Ranked in World's 50 Best Restaurants and consistently recognized as one of Mexico City's top culinary destinations. Michelin Guide worthy.
Book well in advance—weeks ahead if possible. This is one of the hardest reservations to get in Mexico City.
The dining room is deliberately understated—soothing beiges and browns with floor-to-ceiling windows overlooking trees. The focus is entirely on the food.
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