Maximo Bistrot

Eduardo Garcia and his wife Gabriela have a passion for fresh produce. Some 2/3 of their ingredients come from local farms in and around Mexico City, including the famous floating gardens of Xochimilco. Less than 24 hours after harvest, they already end up in the restaurant. Everything in the restaurant, from furniture to the napkins, is fair trade, sustainable and made locally. You can describe his kitchen as modern French with Mexican influences. The dishes change daily according to market offer and according to the chef's inspiration. Here you can eat dishes such as velouté of artichoke with Royal Imperial caviar, a crostini of crab with spinach, avocado and salsa tatemada, or calabaza en tacha (candied pumpkin) with the ice of sour cream or a dessert of melon with roasted pineapple and lime.