The Best Italian Restaurants in Mexico City (2026)
From Elena Reygadas's Michelin-starred Rosetta to Cipriani on Reforma, Italian is the second language of Mexico City dining. The thirteen rooms we carry and what each one is for.
Italian is not a novelty cuisine in Mexico City. It is the second language of the city's dining rooms, and it has been for long enough that some of the most influential kitchens in the country now cook it. The Roma Norte end of the spectrum is chef-led and ingredient-driven. The Polanco end is formal, cellar-heavy and built for occasions. Between them sit the imported names - Venice, Piedmont, Las Vegas - that arrived because the market could carry them.
The distinction worth understanding before you book is between rooms where the pasta is the point and rooms where the evening is the point. Both are legitimate. They are not interchangeable. These are the thirteen Italian restaurants MyRSVP carries in Mexico City.
Rosetta: one Michelin star, and the most influential kitchen of the group
Rosetta occupies a Porfirian townhouse on Colima in Roma Norte, opened by Elena Reygadas in February 2010 and holder of one Michelin star. Reygadas was named the World's Best Female Chef in 2023, and Rosetta remains the anchor of a group that now includes Panaderia Rosetta, Lardo, Cafe Nin and Aleli. The cooking is Italian technique applied to Mexican ingredients rather than either cuisine on its own, and pasta is the through line - the hoja santa ravioli and the tortelloni filled with quesillo are the two plates the city knows by heart, sitting beside tamales with smoked cream and a bread program good enough that it spawned the bakery across the street. The setting does as much work as the food: a tiled entryway, a staircase wrapped in plants, high ceilings, tall windows, worn wood. Salon Rosetta, the third-floor cocktail bar, handles the drink before or after.
Bella Aurora: the garden version
Bella Aurora is Reygadas's other Italian restaurant, a house on Puebla in Roma Norte with a plant-filled terrace and garden that most people rate among the prettiest dining rooms in the neighbourhood. Service starts at eight in the morning with a breakfast menu built on the same bread and coffee as the group's bakeries, then runs through lunch and dinner into contemporary Italian: crostini, house-made pastas including a ricotta, spinach and sage ravioli, pizza, panzanella and a short list of mains. It is listed in the Michelin Guide for Cuauhtemoc without a star. Expect a young Roma crowd and a room that stays comfortable for a three-hour lunch.
Sartoria: the tailor's shop
Sartoria is chef Marco Carboni's modern osteria on the corner of Orizaba and Puebla, listed in the Michelin Guide Mexico. Carboni trained with Massimo Bottura, Gordon Ramsay and Dan Barber before settling in Mexico City, and the restaurant reads as a working translation of regional Italian cooking into Mexican produce rather than an import. The name means tailor's shop and the kitchen takes it seriously: pasta made by hand every day to Italian technique, cut with whatever the small producers supply that week, with wood-fired pizza, antipasti and seasonal vegetable plates around it. The wine list runs Italian with Mexican and natural bottles worked in. It manages to be a proper dinner restaurant and a place to eat a plate of pasta at the bar. Weekend tables go two to four weeks ahead.
Anonimo Colectivo: Italian American, natural wine, no announcements
Anonimo Colectivo sits on a quiet corner of Atlixco in Hipodromo Condesa and trades on discretion - the name is the whole argument. The kitchen belongs to Klaus Mayr, an Austrian chef who cooked at The French Laundry and El Celler de Can Roca, and what he makes is Italian American with German accents: pappardelle in a lemon and butter emulsion with mint, zucchini and parmesan, a white pizza on fresh cream with bacon, caramelised onion, thyme and honey, a fried pizza that has become a signature, and aged cuts from the grill. The room is minimalist with industrial edges and a glass-fronted fridge holding well over a hundred natural wine labels. The bar is a legitimate place to eat alone.
Osteria del Becco: the cellar
Osteria del Becco opened on Goldsmith in Polanco in 2002 and is the restaurant that started Grupo Becco. Owner Rolly Pavia set out to build an Italian dining room that felt contemporary rather than trattoria-nostalgic, and more than two decades later it is still one of the addresses the city reaches for when the occasion is serious. The cooking is classical and weighted north: robiola ravioli finished with crushed toasted almonds, risotto with porcini and fresh truffle, tagliatelle with artichoke and guanciale. In truffle season the dining room turns into theatre. The cellar is the real landmark - one of the deepest collections of Italian labels anywhere in the Americas, running from post-war Barolo to Tuscan reserves from the 1950s, with a sommelier team used to being asked for something specific. There is a rooftop terrace above the main room, which is the better choice on a warm evening.
Ristorante Romina: pasta, seafood and 300 labels
Ristorante Romina has held a quiet corner of Homero since 2010 and is still the Polanco address people give when they want Italian food taken seriously rather than staged. The room is small, warm and low-lit, built around a handful of banquettes and a bar the regulars treat as their own. The kitchen is a fresh-pasta and seafood house first: chitarrina with artichoke hearts, spaghetti alle vongole, pappardelle with lamb ragu, a carnaroli risotto finished with giant shrimp and pasilla chile, plus crudo, roasted octopus, vitello tonnato and oysters farmed in Ensenada. Mario and Diego Magana have built a cellar of roughly three hundred labels weighted to Tuscany, Piemonte, Bordeaux and Champagne, with vertical depth in Barolo and Brunello, recognised repeatedly by Wine Spectator and Gambero Rosso.
Alfredo Di Roma: the original fettuccine
Alfredo Di Roma is the Polanco dining room that brought the original Fettuccine Alfredo to Mexico. The recipe belongs to the Di Lelio family, who created it in Rome in 1908, and the Mexico City branch opened inside the InterContinental Presidente on Campos Eliseos in 1996 with the family's blessing. Executive chef Mauro Chiecchio, born in Vicoforte, keeps the menu close to classic regional Italy - handmade pasta, risotto, veal, whole fish, a serious antipasti selection - and the house ritual is the fettuccine finished tableside with butter and Parmigiano in a gold service, tossed in front of you the way it is done in Rome. The room is formal without being stiff: a reliable business lunch by day, a quieter special-occasion room at night. Note that the kitchen closes at 21:30 even though the room stays open later.
Cipriani: Harry's Bar, transplanted
Cipriani Mexico City is the family's first restaurant in Mexico, opened by Maggio and Ignazio Cipriani, and it imports the Harry's Bar Venice playbook wholesale: beef carpaccio, baked tagliolini with ham, veal Milanese, vanilla meringue cake and a Bellini poured all day. The address is Paseo de la Reforma 509, and the room takes full advantage - striped Venetian flooring, Murano chandeliers, walnut panelling, polished steel, and an outdoor terrace looking toward Chapultepec Castle. Dining room and terrace together seat well over 160 without feeling like a banquet hall. Service is old-school Cipriani, white-jacketed and fast. Sunday is lunch only. Terrace tables and any party above six should be requested directly.
Quattro Gastronomia Italiana: Piedmont in Santa Fe
Quattro Gastronomia Italiana is the Mexico City edition of the northern Italian restaurant the Carro brothers, twins Fabrizio and Nicola, made famous in Miami Beach. Chef Stefano Ferrero builds the menu around house-made pasta, Mediterranean seafood and Angus Prime cuts, with risotto, whole fish and a daily grill announced tableside rather than printed, and a rotating regional menu that moves up and down Italy with the seasons - from November it turns to Piedmont and the white truffle of Alba. The dining room inside the JW Marriott Santa Fe reads dark and glossy, crystal over walnut and black, with a bar, a terrace and private salons that make it a default for corporate lunches on that side of the city.
Anatol en Las Alcobas: the hotel room that behaves like a neighbourhood restaurant
Anatol en Las Alcobas is the ground-floor dining room of Las Alcobas on Presidente Masaryk, and it works as a neighbourhood restaurant rather than a hotel afterthought. Chef Rodrigo del Valle runs an ingredient-led kitchen that leans Italian, pairing house-made pasta with locally and sustainably sourced produce, built on small plates and shared mains - fresh pastas, braised short rib, Black Angus New York, ceviches, and cocktails from a bar that anchors the room. The space is airy and warm, pale wood and banquettes with terrace tables, steps from the Masaryk boutiques. Service is split into a lunch shift and a dinner shift, so pick a time inside the seating you want.
Mandolina: five thousand lemons on Parque Lincoln
Mandolina sits directly across from Lincoln Park on Emilio Castelar, in the stretch of Polanco locals still call Polanquito. It is the project of Martha Brockmann - cook, florist, decorator and operator at once - and it reads exactly that way. The reference point is the Amalfi coast, roughly five thousand lemons hang from the ceiling, and the kitchen makes everything in house from the bread to the pasta. The menu is broader than a trattoria's, from sweet potato ravioli to truffle pizza and a salmon bagel on a three-tier tea tray, which is why brunch here is a fixture. The terrace is the seat everyone wants, shaded and green and looking straight at the park. It opens at eight in the morning and closes at seven on Sunday, so late Sunday dinner is not an option.
Parole: dinner with a second act
Parole is Grupo RosaNegra's Italian restaurant on Emilio Castelar, facing Parque Lincoln. The dining room is built as a winter garden, glass and greenery with vintage detailing borrowed from Tuscan gardens, and the window and terrace sections are the ones guests ask for first. The kitchen works fish and shellfish, much of it Mediterranean, alongside handmade pasta and risotto, and the group's taste for theatre applies to the room as much as the plate: a tenor and a violinist perform through service and a resident DJ takes over later. Hours run from midday to two in the morning, which makes Parole one of the few Polanco rooms that covers a late lunch, a full dinner and the hours after it. It is a standard choice for birthdays and corporate dinners.
LAVO: the coastal Italian party
LAVO Mexico City is Tao Group Hospitality's coastal Italian room, opened at street level in Paseo Arcos Bosques with local partner Dinar. It carries the same DNA as LAVO in Las Vegas, New York, London and Singapore: a restaurant engineered to turn into a party without ever stopping being a restaurant. Pasta is made in house and pizza runs on whole-grain dough, with tagliatelle al limone finished with caviar, the wagyu meatball with ricotta the brand is known for, and a salt-baked sea bass broken open at the table. The weekend brunch, with its DJ and endless-plates format, is what the room is really famous for. The space is warm marble, brass and banquettes with a long bar. Reservations open up to ninety days ahead, which is worth using for brunch.
How MyRSVP books it
Restaurants and rooftops on MyRSVP book through the venue's own reservation platform, using the booking button on each venue page. In this category the lead times split sharply: Rosetta, Sartoria and Anonimo Colectivo want two to four weeks for a weekend table, while LAVO's brunch opens ninety days out. Osteria del Becco and Ristorante Romina are the two cellar rooms - flag a specific bottle or a cellar dinner when you reserve, and call for tables above six. Nightlife tables are the exception: club tables in Mexico City are coordinated directly by the MyRSVP concierge.
Build a custom itinerary with the MyRSVP concierge. Pair the venues mentioned above into a single concierge-confirmed evening. See the full Las Vegas events calendar for every upcoming DJ and pool party across the city.
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