Quintonil — Restaurant in Mexico City

Update 24 hours later: My friend and I both got extremely stomach sick within the day after this meal and have spent today very unwell. This is the only meal we have shared so far. Truly adding insult to injury.

Review: This was supposed to be a celebratory occasion for myself and my friend, and it was the worst dinner we have both ever had at a restaurant, anywhere in the world, in our lives. The fact that it was about $280 USD before tip is devastating. There were multiple courses we could not finish because they were truly just not eatable. I felt like I was on Fear Factor. I’ve never been punked this bad in my life.

I’ve eaten at Pujol, Contramar, Rosetta…many other top-rated, beautiful (and not cheap) Mexico City restaurants that are fantastic and honor authentic Mexican flavors and ingredients. This on the other hand was the most expensive and yet worst meal I’ve had in Mexico. My friend and I are big foodies - not picky at all! We love trying new things with unique ingredients, insects, interesting herbs, raw protein. These parts of the meal were not what bothered us. But truly the flavors of so many of the dishes were actually offensive - highly under-seasoned, inedibly salty or bitter or acidic or just so jarringly unpleasant, to leave you questioning if something was safe to eat or was rancid. I felt queasy after trying first bites of more than one course and I’ve never had an experience like that anywhere where my body was rejecting the food because it was so disagreeable. There were multiple things I was not sure I could swallow. It truly did not feel real.

I struggled to understand how something like panque de elote or aguachile could go so wrong. One can find incredible versions of these things all around the city. And yet at a Michelin star restaurant, we were choking them down with cocktails wondering why they tasted so “off.” It didn’t feel like the dishes were inspired re-imaginings or contemporary preparations of traditional foods or ingredients - it tasted like something was really amiss.

The service was great and for a course my friend and I could barely touch, because it was so bad we felt it might be rotten, the servers asked if they could bring us something else when they took away our mostly full plates. Because this was the fourth or fifth of multiple bad small plates, we declined. At the beginning of the meal we were also asked about allergies. I am sensitive to dairy but did not anticipate that half the courses on the tasting menu - fish included!!! - would be covered in cream sauce or milk foam or ice cream, so I didn’t mention anything, and I really regret it. If you are fully lactose intolerant this may not be the place for you as dairy was a main component of multiple courses of the tasting menu.

The only aspects of the meal I felt were genuinely okay - not great, but passable - were a couple of the sweets from the final course’s dessert chef and the cocktail from the bar. Nothing that came from the kitchen was enjoyable for us, and looking around, it appeared other diners were also…struggling.

I don’t think this was a “this isn’t my favorite flavor palette” thing. The food was genuinely unpleasant top to bottom. Please please save your money and support other local businesses - food stands, market vendors, other great restaurants all around the city. This place was an absolute scam and the biggest disappointment of a restaurant we’ve ever...

Nestled in the vibrant Polanco district of Mexico City, Quintonil is a beacon of contemporary Mexican cuisine, proudly holding its place among the world’s top 50 restaurants. Under the meticulous craftsmanship of Chef Jorge Vallejo and Alejandra Flores, Quintonil is a celebration of Mexican flavors elevated to a fine-dining experience that is as inventive as it is rooted in tradition. The interior reflects modern minimalism with earthy tones and natural light that create an inviting and intimate atmosphere. The seating arrangement is designed for both comfort and privacy, allowing guests to fully immerse themselves in the culinary experience. The walls are adorned with subtle decor, providing a sense of elegance without overshadowing the main event—the food.

The service at Quintonil is impeccable. Attentive yet unobtrusive, the staff navigates the fine line between professionalism and warmth, ensuring that each guest's experience is personalized and fluid. Each dish is presented with detailed explanations, offering insights into the ingredients and preparation techniques that are deeply connected to Mexico’s rich gastronomic heritage. Quintonil’s Chef's Menu for May 2025 exemplifies its commitment to local ingredients and innovative techniques. The tasting menu is a 12-course experience that masterfully bridges traditional Mexican flavors with avant-garde execution. Standout starters include the Kohlrabi chileatole with fresh corn leaf, epazote, and cilantro, and the Aged Kampachi taco dorado with lacto-fermented mushrooms in almendrado yucateco. These are followed by intricate mid-courses such as the Bluefin tuna aguachile de brassicas with wasabi ice cream, and the Catch of the day barbacoa in grasshopper adobo served with cauliflower cream and plankton—a true adventure in textures and umami.

For the mains, the Aged rib eye from Tequisquiapan, Querétaro with huitlacoche garum, mole de espárragos, and spring leaves is indulgent and perfectly captures the deep, smoky flavors of the region. The Roasted duck with coconut manchamanteles mole, beet reduction, and apple honey is succulent and perfectly cooked, balancing sweetness with the richness of the mole. Desserts continue the innovation with the Cactus paddle sorbet—refreshing and vibrant—and the Coconut sorbet, plankton, passion fruit, and caviar, which melds briny, sweet, and tart elements harmoniously. The tasting journey ends with Mexican cornbread with rompope de nixtamal, vanilla from Chichicaxlte, Veracruz, and passion fruit, alongside a selection of Mignardises.

Quintonil is more than a restaurant—it’s a culinary journey that transcends borders while staying true to its Mexican roots. The experience is one of thoughtful innovation, where each dish is crafted with intention and a respect for tradition. For anyone seeking the pinnacle of Mexican gastronomy, Quintonil offers an experience that is both profound and unforgettable. Its commitment to local ingredients, elevated execution, and cultural storytelling makes it a must-visit destination in the heart of...

update 8/18, 16 days after my reservation. I have been dismissed and now ignored by Quintonil, they sent me a generic response stating they maintain food safety and sent me a certification from 2023. I have been battling this food poisoning now 16 days. Today I will be starting cipro, my doctor says if it doesn’t clear in 3 days I will be hospitalized to treat for potential c. Diff infection. This is absolutely unacceptable and in no way will Quintonil assist with doctors bills or medication. Because of the lack of response and accountability from Quintonil I have resulted in a transaction dispute through visa.

Severe Foodborne Illness After Dining Here

My husband and I were excited to dine at Quintonil, skipping lunch and sharing only a croissant for breakfast to fully enjoy the experience. Unfortunately, just hours after dinner, we both developed chills, cramps, and violent diarrhea.

We have now been sick for a week. I had to go to urgent care for testing to determine whether it’s bacterial or parasitic. This is not an isolated incident, there are multiple reports here and elsewhere online describing the same symptoms after dining at this restaurant. I’ve tried to contact Quintonil directly with no response.

When you’re paying nearly $800 for a meal, food safety should be non-negotiable. This is outrageous and deeply concerning. If you’ve had a similar experience, please speak up. This is happening far too often and needs to be addressed immediately.

Experience review 🔻🔻🔻

That said, the experience as a whole left a bit to be desired. I made the reservation well in advance and included a note that it was for my husband’s birthday, but that wasn’t acknowledged at any point during the evening, which was disappointing for such a celebratory occasion. We were seated just steps from the entrance, and unlike what we’ve experienced at other top restaurants in the city, we weren’t invited to see the kitchen, tour the space, or learn more about the restaurant’s story beyond what was on the plate.

The female server was kind and welcoming, but the male server came off cold and even seemed irritated with the table next to us, which impacted the overall atmosphere. We also didn’t receive the printed menu of what we had eaten until after the meal, which made it harder to fully appreciate the journey in the moment.

It’s hard not to compare this experience to others at similarly celebrated spots in the city where we were shown the kitchen, the garden, and truly made to feel part of something special. I understand every restaurant has its own rhythm, but with the level of recognition Quintonil has received, those extra details really matter. The food was unforgettable, but the service and overall hospitality didn’t quite...