Máximo Bistrot
One of the capital's most sought-after dining experiences has moved from its unassuming original digs to a much more spacious and rather swanky space. Chef Eduardo García crafts complex French-Mediterranean-Mexican dishes like sea scallops with a raspberry "aguachile," lobster risotto, and tagliatelle pasta with a wild boar ragout—nothing outlandish but always perfectly executed. For an opulent feast, book the tasting menu with wine pairings (MP5,350).
