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 we carry 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 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, Salon Rosetta and Bella Aurora. The cooking is Mexican with global influences, built for sharing. The Michelin Guide highlights dishes such as cabbage tacos with pistachio puree and romeritos, and a sweet potato tamal over toasted pumpkin seeds with buttermilk sauce and salsa macha, alongside 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.
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 neighborhood. Service starts at seven in the morning on Friday, Saturday and Sunday and at eight the rest of the week, 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: 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 in Roma Norte, listed in the Michelin Guide Mexico. Carboni trained with Massimo Bottura, Gordon Ramsay and Dan Barber before settling in Mexico City, and the restaurant applies Italian technique to whatever Mexican produce the market carries that week. 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, a chef who cooked at The French Laundry and El Celler de Can Roca, and what he makes is Italian American: 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 a contemporary Italian dining room, not a nostalgic trattoria, 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 theater. 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 a serious cellar
Ristorante Romina has held a quiet corner of Homero for years and is still the Polanco address people give when they want Italian food taken seriously, not 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 with giant shrimp and pine nuts, plus salmon carpaccio, an octopus and fennel salad, vitello tonnato and oysters farmed in Ensenada. Romina runs a serious wine program built around a dedicated cellar, alongside a list of classic cocktails, and the pace of the room rewards guests who are in no hurry to see the check.
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. Executive chef Mauro Chiecchio, born in Vicoforte, keeps the menu close to classic regional Italy - handmade pasta, risotto, seafood, a serious antipasti selection - and the house ritual is the fettuccine finished tableside with butter and Parmigiano, 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.
Cipriani: Harry's Bar, transplanted
Cipriani Mexico City imports the Harry's Bar Venice playbook: classics from Harry's Bar in Venice alongside other Italian specialties, the same repertoire found at other Cipriani locations. 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. Service is old-school Cipriani, white-jacketed and attentive. Terrace tables and larger parties 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 and fish among the daily specials, 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 season the kitchen is best known for. The dining room inside the JW Marriott Santa Fe is polished and formal, with a private dining area that makes it a regular choice for corporate lunches in the Santa Fe business district.
Anatol en Las Alcobas: the hotel room that behaves like a neighborhood restaurant
Anatol en Las Alcobas is the ground-floor dining room of Las Alcobas on Presidente Masaryk, and it feels like a neighborhood restaurant that happens to sit inside a hotel. 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: brunch and high tea in Polanco
Mandolina is an Amalfi-style terrace restaurant on Emilio Castelar at Anatole France in Polanco, with a contemporary menu that draws on European, American and Mexican dishes. Executive chef Carlos Hernandez leads the kitchen. Brunch is what it is known for, served from 8 AM every day and running to 1:30 PM on weekends, and the menu also offers high tea, so brunch here is a fixture. The terrace is the setting people come for, romantic and relaxed, with a full bar and a wine list. Lunch and dinner run until 10 PM Monday through Saturday, while Sunday closes at 6 PM, so late Sunday dinner is not an option.
Parole: dinner with a second act
Parole is an Italian restaurant on Avenida Emilio Castelar, directly facing Parque Lincoln in Polanco. 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 theater 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 a coastal Italian restaurant on street level in Paseo Arcos Bosques, one of the city's most exclusive retail complexes. 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 Kaluga caviar, the wagyu meatball with whipped ricotta, and a Chilean sea bass in a butter sauce with manila clams, squash and white wine. The space is warm marble, brass and banquettes with a long bar. Reservations open up to ninety days ahead, which is worth using for a table on a weekend.
How our Mexico City partner 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 opens reservations 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 larger tables. Nightlife tables are the exception: club tables in Mexico City are coordinated directly by our Mexico City partner.
Build a custom itinerary with our concierge team. 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.
Keep reading
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- The Best Seafood Restaurants in Mexico City (2026) · A landlocked capital more than 2,200 meters above sea level eats some of the best seafood in the Americas. The ten rooms we carry, led by Contramar, and how to time each one.
- The Best Steakhouses in Mexico City for 2026 · Mexico City has four distinct steak traditions running side by side. Here are the thirteen rooms we carry, sorted by which tradition each one belongs to.
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