With the experience gained from different restaurants around the world, including one with two Michelin stars, Chef Alexis Ayala undertook Pargot and his mastery at handling seafood is remarkable. The preparation, time, and dedication that goes into each of his creations is obvious from the first bite. Dishes such as the rockot tostada with smoked pate, the grilled kampachi with chintextle, or the marinated crab bisque and scallop risotto are all the proof you need.


Seafood cuisine inspired by the Mexican and Mediterranean coasts


Chiapas 46, Roma Norte, Cuauhtémoc

Mon. - Sat., 14:00 - 23:00
Sun. 14:00 - 20:00

55 1497 7284

Price Range


Payment Methods

Bank Cards · Cash


marinated crab bisque and scallop risotto, grilled kampachi with chintextle and mojo verde; sea bass and hoja santa ceviche with coconut tiger's milk

Detailed Info
  • Reservation: Recommended on weekends
  • COVID Standards
  • Open Spaces
  • Pet-friendly
  • WiFi
  • Environmental Actions Their philosophy is zero waste and no pollution

Open spaces: outdoor seating

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