Alfredo Di Roma Mexico

Should You Book Alfredo Di Roma Mexico?

Getting a table here is easy — walk-in difficulty is low, reservations are direct to secure. The harder question is whether it's worth your time in a city with as much competition as Mexico City. If you've been once and are wondering whether to return, the answer depends on what you're after — the wine program is the primary reason to come back, not just the food.

The Kitchen and the Cellar

Chef Jorge Dummit runs an Italian kitchen priced at the accessible end of the spectrum: a typical two-course lunch or dinner comes in under $40 per person, which is competitive for Polanco and considerably more approachable than Pujol or Quintonil in the same neighbourhood. That price-to-setting ratio is one of the venue's clearest advantages, you're eating in a hotel restaurant with genuine service infrastructure, sommelier coverage, a serious cellar, at a cost that doesn't require a special-occasion budget.

The wine program, overseen by Wine Director Luis Morones and Sommelier Carlos Marín, is the kitchen's strongest supporting act. The list covers Champagne, Bordeaux, France, Spain, Italy, California, Mexico, Argentina and Chile, 2,110 selections in total, with pricing at the mid tier (a mix of accessible bottles and $100+ options for those who want to spend). For a restaurant at this price point, that depth of inventory is unusual in Mexico City. If wine matters to your meal, this is one of the few Italian venues in Polanco where the cellar matches the ambition of the room.

The dining room itself signals its identity on arrival: walls covered in photographs of local and international artists give the space a personality that most hotel restaurants in this corridor lack. It's a detail that rewards returning guests, the kind of thing you notice properly on a second visit rather than a first. Lunch and dinner are both served, which gives you genuine flexibility; lunch here is a lower-pressure way to test the kitchen before committing to a dinner booking.

Practical Details

Reservations: Easy to book; walk-in tables are generally available, but a reservation is worth making for dinner. Location: Campos Elíseos 218, Polanco, inside the Hotel Presidente Intercontinental. Meals: Lunch and dinner. Budget: Under $40 per person for two courses, food only; wine will add to that depending on what you order from the list. Dress: Hotel restaurant standards apply, smart casual is appropriate; no formal dress code confirmed in available data. Team: General Manager Magaly Castillo; Wine Director Luis Morones; Sommelier Carlos Marín; Chef Jorge Dummit.

How It Compares

Explore More in Mexico City and Beyond

If you're building a broader itinerary, Pearl's guides cover the full picture: our full Mexico City restaurants guide, our full Mexico City hotels guide, our full Mexico City bars guide, our full Mexico City wineries guide, and our full Mexico City experiences guide. For Italian and creative cooking elsewhere in Mexico, Rosetta is the strongest local comparison. Farther afield, Animalón in Valle de Guadalupe and Lunario in El Porvenir are worth the trip for wine-focused dining. For Mexico's wider fine dining circuit, consider HA' in Playa del Carmen, KOLI Cocina de Origen in Monterrey, Le Chique in Puerto Morelos, and Levadura de Olla Restaurante in Oaxaca. For international reference points at the top of the craft, Le Bernardin in New York City and Atomix in New York City show what a fully realised tasting program looks like at the highest level.