A simple but elegant salad that highlights the interplay of textures and flavors. Shaved celery provides a clean, crisp base. Soft dates add natural sweetness and chewiness, while toasted pecans bring warmth and crunch. Blue cheese contributes a piquant, salty note that ties everything together. Light vinaigrette brings balance.
Tips from diners
The salad works beautifully as a side to any pasta or main course at Gia
Request the dressing on the side if you prefer to control the amount
Halved brussels sprouts are roasted until golden and caramelized on the cut side, bringing out their natural sweetness. Crispy pancetta adds a salty, smoky counterpoint. The final drizzle of spicy honey bridges sweet and heat, creating a complex flavor profile. A simple side that steals the show.
Tips from diners
The spicy honey can be requested on the side if you prefer to control the heat level
A fantastic side dish to pair with any of the mains at Gia
An unexpectedly addictive appetizer that showcases the depth of flavor found in quality offal. The mousse is silky and rich, balanced by a slightly sweet and acidic jam that cuts through the richness. Served with house-made crostini for spreading. A dish that converts even the skeptical.
Tips from diners
Spread generously on warm crostini to get the full effect of the creamy texture and jam pairing
This is a perfect wine pairing dish—ask your server for a recommendation
Homemade bucatini serves as the base for this pure, traditional preparation. The sauce is made from a blend of Valle de Bravo tomatoes and imported purée, cooked down to concentrate the flavors. The pasta achieves the ideal al dente texture, and the sauce coats each strand beautifully. Finished with freshly grated Pecorino and basil. A celebration of tomato.
Tips from diners
The sauce uses both fresh Mexican tomatoes and imported purée for optimal balance
Save a small bowl of pasta water before straining to adjust the sauce consistency if needed
Fresh clams are opened and topped with a buttery panko mixture infused with chile heat and finished under the broiler until golden. The result is a dish that combines the briny sweetness of the clam with the textural crunch of the toasted panko crust and a subtle chile heat that lingers. Served with crusty bread for soaking up the pan juices.
Tips from diners
Eat quickly while the panko crust is at its crispiest
Use the bread provided to soak up every bit of the buttery, spiced pan liquids
A beautiful pizza made with sourdough dough using carefully sourced flours from Utah, California, and Oaxaca. The crust is thin and crispy with just enough chew, achieved through proper fermentation. Slices of mortadella are draped across the warm pizza, which then receives creamy burrata and toasted pistachio. The combination of salty, creamy, and nutty notes is sublime.
Tips from diners
The burrata melts slightly from the residual heat of the pizza—enjoy immediately
The mortadella's subtle spice plays beautifully against the pistachio's earthiness
Fresh littleneck clams are sautéed quickly in white wine with garlic, creating an elegant, briny sauce. Spaghetti cooked to perfect al dente carries the sauce beautifully, with clams distributed generously throughout. The dish is bright and clean, with the natural sweetness of the clams as the star. Finished with fresh parsley and a turn of black pepper.
Tips from diners
Don't skip the pasta water—a splash helps create a silky sauce that coats the spaghetti perfectly
Pair with a crisp Pinot Grigio or Vermentino to complement the briny clams
A collaboration between Chef Fabiola Escobosa and hospitality expert Isabela Freydell, Gia brings the spirit of beloved Italian-American restaurants from New York to Mexico City's Condesa neighborhood. The menu celebrates straightforward, high-quality ingredients treated with respect. Homemade pasta and pizzas made with sourdough dough using specially selected flours from Utah, California, and Oaxaca. The space is small and welcoming with a charming terrace, perfect for casual meals and lingering over wine.
The space is small and charming with a terrace that's perfect for warm evenings in Condesa. Arrive early or make a reservation, as it fills quickly.
Italian wines are available by the glass at very good prices—ask the staff for recommendations that pair with your dishes.
The cocktail menu features creative spritzes and other mixology made with locally-sourced Mexican ingredients. It's worth exploring even if you're a wine drinker.
Breakfast is available from 8am on weekdays and weekends, making Gia a lovely spot for morning coffee and pastries before exploring Condesa.
Chef Fabiola Escobosa brings the same attention to detail here as she does at Michelin-starred Cana, but in a more relaxed, neighborhood setting—expect innovation within a casual framework.
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