CASA 1900 PAN & CAFÉ
CASA 1900 PAN & CAFÉ things to do, attractions, restaurants, events info and trip planning
Plan your stay
Posts
Great service they bring fresh bread to the table with olive oil and balsamic vinegar. I loved this place because it is quiet not too loud we ordered the burrata which if you have never tasted you definitely need to try it. The burrata also comes with prosciutto tomatoes and some bread I forgot the name of it, but it was nice and warm. I got the tortellini soup it was just perfect for me I loved the broth. My husband got the gnocchi that smelled amazing! I should mention thier cocktails are very good too we got a Moscow mule and I love the twist they added to it ( it's not your typical Moscow mule). I should also mention thier pasta here is all hand made.
Yesenia BannisterYesenia Bannister
10
Oh my goodness! Here it goes. My waiter was a sweet man who did a fine 8/10 waiterly job. I found little fault in his attentions, but beyond this any redeeming qualities of this restaurant came to a screeching halt. Well… the artisanal bread, grassy phenolic olive oil and balsamic vinegar were actually solid and a promising start. I had high hopes that were not dashed by the well-balanced house red that arrived on the heels of the yeasty crusty goodness with an air of austerity lightened with just a touch of fruit-forward character. Things were looking good. Soon, my “New York” steak arrived with it’s side of spaghetti and veggie compliments. This is where the train seemed to leave it’s rails and plunge headlong into an abysmal canyon, the depth of which may prove difficult to convey. To begin with the lesser evils, the veggies were more like really bad dancers than inoperable tumors. A roasted spring onion stood alone and proud above some confused green beans who rested uncomfortably atop a few slices of pineapple. They were not smiling. Captain Creative here found that mixing the beans and piña brought them to a nearly sub-passable level, but there was no question that the onion wanted no part in these shenanigans. To the right, a tiny bowl of bland, molto al dente spaghetti begged me for some olive oil, salt, and pepper. I was happy to acquiesce, crunch crunch. I was going to make it! Finally, my eyes fell upon the beef. I know it was beef. I’ve had it in many forms, but this was no New York cut. It was definitely new… something. It was far wider than any New York strip I’ve ever seen. It was 1/2 an inch thick, and the fat cap was so dense with connective tissue that I couldn’t manage to grind down a single bite. I’m quite certain that this imposter originated somewhere far far away from the top of the short loin. After heavily medicating the unseasoned beast with a dose of salt and pepper, and sadly cutting away the tendon-like fat, I was rewarded with something that teased me with a suggestion of cowy flavor, uninspiring but palatable. In all of this confusion, I had forgotten about my proud spring onion, which I now proceeded to slice up and apply to some oil and vinegar soaked bread slices. A moment of relief! I smiled when I remembered that I could still wash all of this down with a pretty fair red. Life has it’s ups and downs, and I knew that with a dose of my favorite dessert, creme brulee, I was bound to finish up on a high note. Well… my finishing moments arrived, a bit less like some soaring Heifetz finale than the dying screams of a small tortured... never mind. I wasn’t sure anyone on earth would believe what I faced, so I had to document it with my trusty 6s+. It was a soup, and a very thin soup indeed. There actually was no crust or custard in the accepted sense of the words. Runny from top to bottom. The cream for my coffee was a dairy substitute. Bear in mind that this was at a high-end restaurant in one of the gastronomical capitals of planet earth. I called my waiter over, thanked him for his great service, took good care of him, and left with my tail between my legs. Earlier that day, I had enjoyed one of the best dining experiences in memory. Entropy? Negentropy? Not sure what was going on here, but I suspect the message is more Pema Chodron than Stephen Hawking.
Ted EkmanTed Ekman
10
great looking panaderia near our air bnb, we grabbed our tray and tongs and got at least 6 different items. most looked like croissant dough and had fruit in them, but ate more as a bread consistency rather than a buttery, flaky croissant dough. mostly fine if that is what you're expecting. The fruit filled pastries were too sweet for me. The suprême croissant looked amazing, but again, too sweet (creme filled) and bread consistency. The non-sweet breads were more flavorful. The iced chai with oat milk was too sweet, I couldn't finish it. despite all this, I would go back because the selection is huge. many more things to try.
Jason McKerryJason McKerry
00
Repeat guests at Ballaro and we like the food, drinks and service overall. My last visit was probably my least favorite as my food (lasagna) wasn't really hot. I should have sent it back but waiter wasn't around for a while so I just ate it. Great bread, though, so that's a plus! Disappointed that the wine list seemed be all Italian and they don't offer light beers. I get that it's an Italian restaurant but a little variety, particularly Mexican wines, would be nice and many visitors may enjoy a light beer. Minor complaints, though, and overall this is a very good restaurant.
John RamseyJohn Ramsey
00
I can only speak for their espressos which i thought was great. Strong, bold and just what i needed for an afternoon pick-me-up. The desserts and pastries looked incredible. We will be back to try some sweet goodies. Ordering was simple. You can order a beverage at the far right counter. You are given a receipt to take to the far left counter where they will make your beverages based on your receipt. Takes a little bit of waiting if there’s a line but enjoyed browsing the glass cabinets of sweets until then. All staff we encountered were very kind and smiled a lot.
Anna RAnna R
00
This is the best bakery I have ever go to. You can go just to buy bread or you can go to eat there. I love that the bread is kept in very clean cabinets, protected from the air so that they remain crunchy and spongy. Prices are so fair for the bakery, maybe the restaurant is a little expensive but I think if you consider the location and the service then it is not so crazy to pay. I also loved that they have alternative vegetal milks for your beverages. What can I say, simply go here for a choncha and a hot chocolate.
Mariana CruzMariana Cruz
00
Nearby Attractions Of CASA 1900 PAN & CAFÉ
The Angel of Independence
Parque España
El Palacio de Hierro Durango
Parque España
Parque México
Fuente de Cibeles
Estela de Luz
Enigma Rooms Roma1
Plaza Insurgentes
Plaza La Rosa

The Angel of Independence
4.7
(47.8K)Click for details

Parque España
4.5
(10.7K)Click for details

El Palacio de Hierro Durango
4.5
(9.9K)Click for details

Parque España
4.5
(10.2K)Click for details
Nearby Restaurants Of CASA 1900 PAN & CAFÉ
Ling Ling by Hakkasan
La Casa de Toño en Zona Rosa
Diana Restaurant
Pizza del Perro Negro
Mercado Roma
Don Asado Rio Lerma
Taquería Orinoco
Cafebrería El Péndulo Roma
Panadería Rosetta
Pulqueria los Insurgentes

Ling Ling by Hakkasan
4.9
(11.5K)Click for details

La Casa de Toño en Zona Rosa
4.5
(10.8K)Click for details

Diana Restaurant
4.6
(10.4K)Click for details

Pizza del Perro Negro
4.4
(6.3K)Click for details
Basic Info
Address
Durango 216, Roma Nte., Cuauhtémoc, 06700 Ciudad de México, CDMX, Mexico
Map
Phone
+52 55 5511 9111
Call
Website
casa1900.mx
Visit
Reviews
Overview
4.4
(2.4K reviews)
Ratings & Description
attractions: The Angel of Independence, Parque España, El Palacio de Hierro Durango, Parque España, Parque México, Fuente de Cibeles, Estela de Luz, Enigma Rooms Roma1, Plaza Insurgentes, Plaza La Rosa, restaurants: Ling Ling by Hakkasan, La Casa de Toño en Zona Rosa, Diana Restaurant, Pizza del Perro Negro, Mercado Roma, Don Asado Rio Lerma, Taquería Orinoco, Cafebrería El Péndulo Roma, Panadería Rosetta, Pulqueria los Insurgentes
The Hit List
