Rosetta

The Verdict

If you are deciding between Rosetta and Pujol for a special occasion meal in Mexico City, the choice comes down to price and format. Pujol runs $$$$; Rosetta is $$, which at this award level is a genuine anomaly. Rosetta holds a Michelin star, ranked #34 on World's 50 Best in 2024 and #13 in North America on Opinionated About Dining in 2025 — and it will cost you materially less than its closest peers. Book it for a celebration dinner or a long, considered lunch. Just book it well in advance: getting a table here is close to impossible without planning ahead.

About Rosetta

Rosetta occupies a restored mansion on Colima 166 in Roma Norte, one of Mexico City's most architecturally coherent neighbourhoods. The setting matters for a special occasion: this is not a stripped-back tasting-room experience. The dining room inside a refurbished early twentieth-century house gives the meal a domestic, unhurried quality that works as well for a significant birthday dinner as it does for a considered business lunch.

Chef Elena Reygadas trained at the French Culinary Institute in New York and spent four years at Locanda Locatelli in London before returning to Mexico City to open Rosetta in 2010. The cuisine began Italian-influenced, with an emphasis on fresh pasta, then shifted over time toward a Mexico-centred approach: traditional ingredients, culinary research, and a reinterpretation of Mexican classics rather than a translation of European technique. That evolution is what distinguishes Rosetta from Quintonil — both are serious about Mexican ingredients, but Rosetta's path ran through Italian cooking, and that history still shapes the texture and structure of the food.

La Liste awarded Rosetta 94 points in 2026, specifically noting the plant-focused cooking as consistent with the restaurant's commitment to local, seasonal produce. The pure plant selection is noted as extensive , not a token addition but a coherent part of the menu. If plant-forward dining is a priority for your group, this is a more confident recommendation than most restaurants at this level.

Reygadas was named The World's Leading Female Chef 2023, a credential that comes with context: her work extends beyond the kitchen into culinary education through the Elena Reygadas scholarship, which supports young culinary students and promotes women's leadership in the field. A training initiative also runs alongside the restaurant. This is not background detail , it tells you something about the culture of the kitchen and why the food at Rosetta reads as thoughtful rather than trend-driven.

One dish that has received consistent attention is Reygadas' taco variation: savoy cabbage replaces the corn tortilla, pipián is made with pistachio rather than pumpkin seeds, and romeritos , a native Mexican herb , substitute for meat. This is the kind of dish that earns rankings: it is technically precise, culturally grounded, and genuinely different from what you will find elsewhere. For further context while you eat, Rosetta offers self-published notebooks called cuadernos covering topics in gastronomy, from the role of the milpa farming system to the influence of neo-liberalism on the modern diet. These are worth picking up if the subject interests you.

On the question of whether Rosetta's food travels well for takeout or delivery: the short answer is that this is not the right frame for this restaurant. The experience at Rosetta is built around the room, the service, and the progression of a meal in a restored mansion. Dishes that rely on technique, texture, and temperature , particularly a cooking style this attentive to plant-based ingredients and fresh preparations , lose something significant in transit. If you want Reygadas' cooking in a more portable format, Panadería Rosetta, the bakery next door that opened in 2012, is a far better option: breads and pastries are designed to travel, and the bakery has its own following in Mexico City. For the full restaurant experience, go in person. For the broader ecosystem of her work in a more casual register, Esquina Común and her other casual outlets , Lardo, Café Nin, and Bella Aurora , offer lower-commitment entry points to her cooking.

Booking and Timing

Rosetta is rated near-impossible to book. At Michelin-starred, World's 50 Best-ranked level with a $$ price point, demand consistently outpaces supply. Plan a minimum of four to six weeks out for dinner; lunch may have marginally more availability but should not be assumed. The restaurant is closed on Sundays. Lunch service runs 1:00–5:30 pm and dinner 6:30–11:30 pm, Monday through Saturday.

If you cannot get a Rosetta reservation on the dates you need, Em operates at $$$ and offers a comparable level of seriousness. For the $$ price tier with strong local credentials in Mexico City, also consider Esquina Común. Further afield in Mexico, Levadura de Olla Restaurante in Oaxaca and Animalón in Valle de Guadalupe are worth considering for trips outside the capital.

For broader planning in Mexico City, see our full Mexico City restaurants guide, our Mexico City hotels guide, and our Mexico City bars guide. If you are building a wider trip, our Mexico City experiences guide and wineries guide cover the full picture.

For Italian-creative cooking at a similar level outside Mexico, Atelier Moessmer Norbert Niederkofler in Brunico and Il Piccolo Principe in Viareggio occupy the same cuisine category and offer a useful comparison point for those tracking this style internationally.

Quick reference: Rosetta, Colima 166, Roma Norte, Mexico City | $$ | Monday–Saturday, lunch 1–5:30 pm / dinner 6:30–11:30 pm | Closed Sunday | Book 4–6 weeks minimum.

Awards and Recognition

• Michelin 1 Star (2024, 2025)
• World's 50 Best Restaurants #34 (2024); #49 (2023)
• Opinionated About Dining , Casual in North America: #13 (2025), #6 (2024), #9 (2023)
• La Liste Leading Restaurants: 94 pts (2026), 89 pts (2025)
• Pearl Recommended Restaurant (2025)
• World's Leading Female Chef 2023 , Elena Reygadas