Baldio
Cuauhtémoc, Mexico
$$ ・ Mexican,European
MICHELIN Guide's Point Of View
Three Stars: Exceptional cuisine
Taking inspiration from London's Silo, where Chef Max MacLean previously worked, Baldio is zeroing in on zero waste. It's all about a holistic approach to sustainability, going beyond the locally caught freshwater fish and vegetables from chinampas farms to include in-house water purification and recycled corn husk paper for printing. Green practices aside, this restaurant doesn't pull any punches when it comes to cooking. Fire-roasted carrots and broccoli over a bed of creamy pipián make for the perfect opener before moving on to main dishes like their pork, grilled over a live fire and accompanied by a flavorful pataxte mole. Finish with the rich and creamy tarta de chocolate dusted with starfruit powder.
Gastronomy & Sustainability
MICHELIN Green Star
"We strive to be a zero-waste restaurant, absolutely all of our bar and kitchen ingredients are local, and everything is Mexican. We are supplied by a network of more than 50 families/projects that practice regenerative agriculture/livestock farming. We have chinampas in Xochimilco where we grow most of the restaurant's vegetables."
Laura Cabrera
Credit cards accepted
