PITIONA
World cuisine
•
€€€
2024
Recommended
•
2024
This restaurant is considered one of the best restaurants in the country. The decor is simple, traditional and uncluttered. Chef José Manuel Baño, a native of Oaxaca, uses 70 percent local ingredients, with the rest coming from Mexico. It's an incredibly creative cuisine d'auteur, whose dishes with short, evocative names constantly divert our expectations: shrimp ceviche with watermelon, fish with chicatanas (winged ants) and chocolate forest for dessert. All of this is accompanied by about fifty varieties of Mexican mezcals and wines.
Did you know? This review was written by our professional authors.
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