A signature dish that reviewers consistently mention as memorable. The pairing of umami-rich mushrooms with creamy potato shows the kitchen's skill with vegetable-forward cuisine.
Tips from diners
Ask about which vegetables are at peak season that week—the kitchen adjusts this dish based on harvests from their garden.
The tasting menu changes quarterly and focuses on what's best in the garden and markets that season. Expect 12 courses that range from raw preparations to cooked dishes, showcasing vegetables as the star of each plate.
Tips from diners
Book the tasting menu—it's the full experience of Chef Núñez's philosophy. Allow 2.5-3 hours and be prepared for courses that challenge your expectations about vegetables.
A la carte menu exists and focuses on heartier dishes—ask for it if you prefer eating instead of tasting.
Sweet potato transformed into delicate, bite-sized confections.
Tips from diners
This playful dish showcases the kitchen's willingness to reimagine simple vegetables. Part of the reason for Sud 777's reputation.
Charred octopus served with a light, modern preparation.
Tips from diners
This dish appears often but preparation varies by season. The charring and balance of salt make it the anchor dish in most menus.
Chef Núñez applies French cooking methods to Mexican preparations. Duck leg is slowly cooked in its own fat, resulting in tender, flavorful meat that bridges both culinary traditions.
Tips from diners
The rendering of duck fat is what sets this apart—crispy exterior, incredibly tender meat inside.
Led by Chef Edgar Núñez, who trained at El Bulli and Noma, Sud 777 has been a standout on Latin America's 50 Best list since 2013. The restaurant's 12-course tasting menu highlights locally sourced vegetables and French techniques applied to Mexican ingredients, with much of the produce coming from the restaurant's own garden.
Book 2-3 weeks ahead. Reservations fill up quickly and walk-ins are unlikely to be seated.
Sud 777 earned its Michelin star in 2024 for its innovative approach to contemporary Mexican cuisine. Expect fine dining service and plating, but a focus on the purity of ingredients over pretension.
The restaurant is in Jardines del Pedregal, a 30-40 minute drive south from central neighborhoods like Condesa or Roma. Build travel time into your plan.
Expect to spend 1,200-1,500 MXN per person for the tasting menu. À la carte options can run 300-400 MXN per dish.
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