| Rosetta | |
|---|---|
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.jpg) The restaurant's entrance, 2024 | |
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| Restaurant information | |
| Established | February 2010 |
| Owner(s) | Elena Reygadas |
| Chef | Elena Reygadas |
| Food type | Mexican andMediterranean (mainlyItalian) |
| Rating |  (Michelin Guide, 2024) |
| Street address | Colima 166, Roma,Cuauhtémoc |
| City | Mexico City |
| Postal/ZIP Code | 06700 |
| Country | Mexico |
| Coordinates | 19°25′11.2″N99°09′35.2″W / 19.419778°N 99.159778°W /19.419778; -99.159778 |
| Reservations | Yes[1] |
| Website | rosetta |
Rosetta is a restaurant inColonia Roma,Cuauhtémoc, Mexico City, that has servedMexican cuisine withMediterranean influences (mainlyItalian) since 2010. It serves seasonalà la carte options. It is owned by chef Elena Reygadas, who studied at theInternational Culinary Center and worked atLocanda Locatelli in London. Food experts have given the restaurant favorable reviews, with plates of pasta and bread receiving the greatest attention. The British magazineRestaurant has ranked the restaurant twice on its list ofthe World's 50 Best Restaurants and Reygadas received their Best Female Chef of 2023 award. Rosetta was awarded oneMichelin star in 2024 in the firstMichelin Guide coveringrestaurants in Mexico.
Rosetta offersà la carte selections that change seasonally.[2] The restaurant servesMexican dishes prepared with local ingredients;[3] the plates haveMediterranean influence, mainlyItalian.[4][5][6] For example, theolive oil comes from the state ofBaja California and theburrata fromAtlixco, Puebla;[7] vegetables are brought fromXochimilco, Mexico City, andValle de Bravo, State of Mexico.[8] The restaurant's bread and pasta are handmade;[9] according to Reygadas, the dough had beenfermented for nine years as of 2018.[8] Menu options have includedvealsweetbreads served with yogurt, plum andza'atar,ricotta and lemonravioli,[2]kaletacos withpipian andromeritos,sweet potatotamale withsalsa macha andbuttermilk, and honey jelly withhazelnut butter ice cream andvanilla sauce.[10]
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Elena Reygadas (es) studiedgastronomy at theInternational Culinary Center, in New York City. She worked atGiorgio Locatelli's restaurantLocanda Locatelli in London.[4] After her first daughter's birth, she returned to Mexico and opened apop-up restaurant at Tonalá Street 20, inColonia Roma, Mexico City.[11]
She opened Rosetta in February 2010 at aPorfirian historic mansion on Colima Street, also in Colonia Roma.[4][5] She purchased furniture obtained at markets and second-hand; the interior decorations resemble outdoor spaces.[4][5] The original mosaic floor was replaced by wood flooring and the walls were painted pastel colors.[12]
The restaurant began to gain popularity and her baking earned a positive response from diners, so Reygadas opened two bakeries, one at Colima Street 179 and the other at Havre Street 73, inColonia Juárez.[5][13][14]
On their selection of the top twenty-three restaurants in Mexico City,Time Out ranked Rosetta at number three.[15] In her review for the same magazine, Beatriz Vernon rated the restaurant with five out of five stars, adding that"[a]lthough the menu is constantly changing, Rosetta is always full because everyone can rest easy knowing that whatever they order, it'll be simple and delicious. The vibe here is friendly in the evening and full-on romantic at night".[1]
For the magazineChilango, Miguel Rivera recommended bread and pasta because of their cooking style;[9] a reviewer fromBon Appétit shared the opinion and approved the pasta.[16] Leslie Yeh fromLifestyle Asia described the restaurant as intimate and the plates as "exciting".[17] AFodor's reviewer praised the Italian influence.[7] A writer fromThe Economic Times lauded the guava rolls.[18] The editorial team ofTravel + Leisure En Español considered that Reygadas and Rosetta has "deep respect" for the ingredients and it makes creative dishes. Additionally, they lauded the location.[10]
Restaurant has ranked Rosetta on itsWorld's 50 Best Restaurants lists twice: at number 34 (2024) and 49 (2023).[19][20] When theMichelin Guide debuted in 2024in Mexico, it awarded 18 eateries withMichelin stars.[21] Rosetta received one star, meaning "high-quality cooking, worth a stop". The guide added that Reygadas' cooking style was influenced by global cuisines and her"[d]ishes are designed for sharing, ideal for those who want to sample more of her ingenious creations".[22]
Moreover, Reygadas received the 2014 Business Woman Award byVeuve Clicquot andRestaurant named her 2023's best female chef.[5][23]
Rosetta, along with six other Michelin-starred restaurants in Mexico City, was honored byMartí Batres, thehead of the Mexico City government. He presented the chefs with an onyx statuette as a token of appreciation for their role in promoting tourism in the city. The statuette's design is inspired by the pre-Hispanic sculptureThe Young Woman of Amajac, in recognition of the significant contributions of indigenous women to national and international gastronomy.[24]
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