Martínez — Restaurant in Mexico City

Martínez

Just got engaged and it had a Michelin Guide sign outside the location! Figured it would be a nice treat.

The design of the restaurant was cold and the atmosphere was quite bland. Restaurant is open to outdoors as most restaurants are in Mexico but you don’t expect to get eaten alive by mosquitoes while trying to enjoy it…

The service felt overly attentive like they were trying to be something they weren’t. The server didn’t make any genuine connection or add any personality to the service.

As the prices are quite high at this restaurant I intend to give my opinion on every detail.

Wine selection was quite enjoyable!

The food was a little lacklustre…

Pan de masa madre, mantequilla verde 8/10 The sourdough was dense and butter was quite herbaceous which I actually really enjoyed the freshness of it!

Tartar de pescado, limón amarillo, aceite de oliva 8.9/10 This was mine and my fiancés favourite dish of the night! The fish was butter and fresh and was served with perfect amount of bread!

Poro a las brasas, dátil, avellana, burrata 7.2/10 Personally nothing against the dish other than my own personal taste. There was some sort of apple sauce/pure on the dish that was quite sour to offset the sweetness of the dates I assume but for me it put me off the whole dish. Leeks were fantastic though, perfectly cooked.

Papas Duchesse, espárragos, salsa de hongos 8.1/10 Prettiest dish of the night! Amazing plating very visually pleasing, the asparagus alone in the mushroom foam I could have eaten all night. The potato in this dish did have a weird grainy/flaky texture though that I wasn’t a fan of.

Gnocchi de requesón, parmesano, suero de leche 8/10 The sauce was the star of the dish! Gnocchi had the textural consistency of cheese curds, which was slightly off putting and was quite heavy.

NY steak & frites, béarnaise 2/10 Really disappointing… the steaks cook was a perfect medium rare hence the 2 score but it lacked seasoning, it was quite tough and chewy, the presentation wasn’t it. the jus was mediocre with no personality. My fiancé liked the frites but I couldn’t even finish one. And there was a hair in our steak to top it off so not a great finish.

Overall wouldn’t eat there again cost was $3000. After tip...

Tucked along a bustling street, the restaurant exuded an elegant, contemporary vibe. As my evening unfolded, it became clear that while the kitchen delivered some moments the overall experience leaned closer to good than great.

The bread with butter was standard for a restaurant of this caliber. The celery soup was a pleasant start, the silky puree with croutons added a subtle bite.

The asparagus atop a bed of potatoes was the kind of dish that vegetarians nod approvingly at, but seldom praise. The green goddess salad offered a generous portion of leafy greens punctuated by the crunch of caramelized pecans.

The gnocchi with parmesan came cloaked in an airy foam. However, the portion size felt disproportionate, with an abundance of foam overshadowing the delicate gnocchi. Delicious? Yes. Balanced? Not quite.

The grilled chicken breast was generously portioned, tender, and juicy. The accompanying jus was a warm, savory embrace, but nothing particularly special.

The sweets were exceptional. The dulce de leche ice cream paired with pistachio crumble and banana was creamy, nutty, and unique, while the chocolate and caramel cake was fudgy yet light, sweet but never cloying. Together, the two desserts ended the meal on a high note.

The restaurant was packed and I was forced to sit outside. It made me feel a bit disconnected from the ambiance. The service felt somewhat perfunctory, more reactive than proactive. Inside might promise a more seamless experience as the outdoor setup on a busy street detracted from the evening.

Stylish yet uneven, Martinez leaves you wanting more reliability in...

Este restaurante se ha convertido en un lugar muy especial para mí, tanto que me costó decidirme a escribir sobre él. A veces uno guarda ciertos rincones por miedo a que, al compartirlos, se vuelvan virales y pierdan un poco de su magia. Sin embargo, este lugar merece ser reconocido.

Esta fue mi tercera visita, lo que me ha permitido probar gran parte de los platillos de su carta.

Staff y servicio: La experiencia comienza desde la reservación, siempre sencilla y fluida. En especial, quiero reconocer a David, atento y amable, que siempre responde a nuestras necesidades con gran disposición. En el servicio, hemos tenido la suerte de coincidir todas las veces con Francisco como mesero. Desde la primera visita nos encantó cómo nos atendió, y repetir con él ha sido garantía de una experiencia cálida y constante.

Comida: Aunque sería imposible hacer un review de todo lo que hemos probado, hay platos que vale la pena destacar. El pan brioche con su mantequilla verde es, simplemente, delicioso. Entre las entradas, mis favoritos son los ostiones. Me resistía a ordenarlos pues de los productos del mar son de los que menos me gustan. Hoy no me imagino sin ordenarlos en cada visita. De los vegetales, resalto el bulbo de hinojo con queso Roquefort y nuez de Castilla: explosivo y con una combinación de sabores fuertes y balanceados a la vez, sorprende. Las pastas son de lo mejor que he probado últimamente, equilibradas y llenas de sabor. No dejes de pedir los Gnocchi En los fuertes, si tuviera que elegir un imprescindible sería el pot pie de pollo: cada bocado está lleno de balance, con un hojaldre crocante que aporta textura y convierte al platillo en una armonía de sabores. Es de esos platos que entristece terminar de lo buenos que son.

Vinos: Aquí el vino merece mención especial. En cada visita hemos tenido experiencias distintas, pero siempre sorprendentes. La primera vez abrimos una botella, pero desde la segunda ocasión nos pusimos en manos del sommelier, Miguel, para maridar cada platillo. Sin duda, la mejor decisión. Miguel cuenta con una excelente selección de etiquetas y conocimiento de cada una de ellas, y lo que más agradezco es cómo se entiende con el chef: juntos logran elevar tanto el vino como la comida, algo que parece obvio, pero es difícil de alcanzar. Para mí, Miguel es un gran valor dentro de este lugar.

Postres. Si hubiera algo por mejorar, serían los postres. Son buenos, pero en mi opinión no alcanzan el nivel sobresaliente del resto...