Pehüa

This restaurant defines itself as a gastronomic workshop and lives up to that description by taking traditional Mexican dishes and adding a contemporary touch through ingenuity and culinary skill. The menu is seasonal and treats the palate to creations such as fideo seco with prawns or braised short rib with black chilihuacale and mashed potatoes. Whatever the choice, it is worth accompanying it with one of the wines from the cellar or something off the creative cocktail list, for example, the Blair, with matcha and gin.