em

Em received its first Michelin star in 2024 and was listed at No.71 on Latin America’s 50 Best Restaurants extended 51–100 list in 2025, honours that reassure diners booking a high‑price tasting menu about the kitchen’s technique and sourcing.

Chef Luis “Lucho” Martínez runs an intimate, seafood‑forward tasting room that foregrounds Veracruz ingredients while applying Japanese and contemporary techniques. Plates are precise and quietly adventurous: think coastal produce reworked with sashimi‑level knife work and restrained, modern plating. The experience is focused rather than theatrical, so conversation and the food take centre stage.

Practical details shape the evening: reservations are prepaid and non‑refundable, semi‑formal attire is requested and 686 Bar upstairs provides a low‑lighting pre‑dinner option. For guests who prioritise disciplined cooking and regional clarity, this is a rare, quietly confident fine‑dining choice in Roma Norte .