Fugaz

At Fugaz, the menu begins at Mercado de la Viga, where chef Giuseppe Lacorazza sources the day's seafood and lets the best of what's available shape the cooking. Crudos change with the market, sometimes paired with white beans and an almond-and-brown-butter purée, while vegetable-led dishes draw freely on Mexican and Mediterranean influences.

The restaurant is just as unpretentious as the food. Behind its green facade, sandy terrazzo floors, pale walls and light-wood furniture give the space the easy feel of a neighbourhood café. The menu is designed for sharing, with plenty of reasons to order a little of everything. The avocado tostada with furikake has become something of a signature, but the constantly changing dishes are what make Fugaz worth returning to.

Recognition has followed. Fugaz received a MICHELIN Bib Gourmand in 2024, while Lacorazza was named MICHELIN Young Chef in the 2025 Mexico guide. Neither seems to have complicated the approach. The appeal remains refreshingly simple: excellent ingredients, thoughtful combinations and cooking that knows when to leave well enough alone.