Quintonil

Disappointing Service Ruined an Otherwise Great Birthday Experience I recently visited Quintonil during my trip to Mexico City, having also dined at Pujol and Rosetta. As someone who’s eaten at over 30 of the World’s 50 Best Restaurants, I was really looking forward to this one—especially since it was for my birthday celebration. The food was excellent: creative, beautifully presented, and a true showcase of modern Mexican cuisine with incredible ingredients. However, the service was by far the worst I’ve encountered at this level. I dined solo and was seated at the long communal table (third seat in). The group to my left was from Los Angeles, and the woman to my right was also solo from New York and I’m from Hong Kong. We all spoke English fluently. From the start, the waitstaff repeatedly skipped me while serving others first. Even after some diners had finished courses, my dishes still hadn’t arrived, and no one came over to explain or apologize. This happened consistently through the first five dishes. I ended up filming the situation discreetly because it was so noticeable and frustrating. Only after that did the kitchen seem to notice, and service improved for the remaining courses—no more skipping. At around MXN 7,000 (~$400 USD), I still left a 20% tip, as the staff deserved recognition for their hard work overall, and I didn’t want to penalize them unfairly. This level of inattention is unacceptable, especially for a special occasion like a birthday. The food is outstanding and worth praising, but the poor service completely ruined my mood and left a bad taste despite the quality on the plate. I hope this was just an off night, as the restaurant has an incredible reputation.

Lunch at Quintonil was a thoroughly delightful experience, from the warm welcome by the staff to the final petit four. The dishes were creatively composed and offered an impressive glimpse into the diversity of Mexican cuisine. My personal highlight was the smoked trout served with a Cocopache marinade – had I known beforehand what Cocopache are, I probably wouldn’t have eaten it. Fortunately, I didn’t, because the dish was outstanding. The presentation of the various “seasoning elements” is also extremely charming and adds beautifully to the overall experience. A lunch that doesn’t just satisfy, but sparks curiosity – for flavors, for traditions, and for everything Mexican cuisine has to tell beyond the clichés.

This establishment is the reason why I love this industry so much. There is significant innovation, fantastic staff, and impressive skill on display. I sat at the bar, which features stunning green marble, and the wait staff gradually introduced themselves. They all wore smiles and genuinely seemed interested in meeting and interacting with every guest. The cooking quality is exceptional, utilising top-notch ingredients sourced from around the country, paired with perfectly chosen wines. The satisfying melt-in-the-mouth texture of the trout lingers in my memory a week after my visit. I found the use of bugs in the dishes to be an enjoyable and inspiring idea. The tomato salad was incredible; the use of textures and fermented ingredients was exactly on point. The standouts keep going, but I will keep the rest a surprise. However, I do have some critiques. The beef, while fantastic, was somewhat overwhelmed by the mole. Although the mole was delicious, it distracted from the key components of the dish. Additionally, the beignet, though tasty, was a bit greasy; a higher oil temperature during frying could enhance the texture. I understand why this place ranks third in the world - keep up the great work!

Excellent experience. Sat at the counter as we love watching the chefs making their art. Service on point. Professional, but relaxed service and very friendly. Overall worth its Michelin stars and worth travelling for!

Great experience! Delicious food and cocktails; however, the cocktails are not exceptional for a two-star. Some dishes are basic for top-tier restaurants, but still balanced and tasty. More interactive presentations are the thing they should add for the future