Mexico City can also be explored from the table. To start the day, Marne serves breakfast centered around specialty coffee and freshly baked bread; for lunch, Jowong takes Korean cuisine into a territory where Mexican ingredients and techniques also come into play; and as evening falls, OLY looks toward the Mediterranean from its home in Condesa. Three restaurants, three moments, and three different ways to savor the city through its food. Here they are:
Breakfast at Marne
Located in Roma Norte, Marne invites you to start the day around a good table. A year after opening, the café has placed particular emphasis on breakfast, pairing specialty coffee and freshly baked bread with a menu that balances technique and simplicity.
Dishes include scrambled eggs with ikura shoyu-zuke, crème fraîche, and croissant; crab cakes with sourdough bread; avocado toast with goat cheese and roasted tomatoes; as well as chilaquiles, French toast, and focaccia made with the house bread. Surrounded by natural light and a relaxed atmosphere, the morning stretches on without much reason to check the clock. Here, breakfast is also a way to pause.
Lunch at Jowong
If you are keen to explore Korea through a distinctly Mexican lens, book a table at Jowong. This contemporary bistro, recognized with a Michelin Bib Gourmand for the second consecutive year, combines Korean techniques with local and seasonal ingredients.
The kitchen of Greg Wong and Allen Noveck takes traditional dishes into new territory: green tteok-bokki with pesto and vegetables, kimchi carbonara, naengmyeon with scallops, and charred green beans with gochujang romesco. The idea is to share everything at the center of the table. Desserts by Marifer Millán and a cocktail menu created by Jun Kwon complete the experience.
The result is a cuisine that finds common ground between two cultures while maintaining a language of its own.
And dinner at OLY
In Condesa, this restaurant builds a bridge between the city and the sea. Its cuisine grows out of the travels of a chef from Dorset, England, and her partner, who spend several months each year aboard a sailboat, moving between destinations, markets and local kitchens. Those experiences eventually make their way to Mexico City in the form of fresh, simple dishes designed to be shared.
The menu changes with their travels and draws inspiration from the Mediterranean without adhering to any one specific tradition. Highlights include the lemon capellini and the chilled ajo blanco soup with grapes.
The setting is relaxed yet sophisticated, decorated with an art collection and designed for lingering over a meal, opening a bottle of wine and letting the conversation run its course.
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