A chic, unparalleled Mediterranean breeze south of the city

Claim to fame: Following the success of acclaimed restaurant Eloise, chef Abel Hernández goes big with a super fresh, gluttonous concept

Reason to go: A full on, Mediterranean immersion

To look out for: World class, bacon-wrapped dates stuffed with sobrasada.

For years, especially in late 80’s and early 90’s, Mexico City was brimming with French restaurants. Some of them great, most of them not, almost all of them condemned to a slow death when people started paying attention to contemporary Mexican cooking. Then Eloise came along to help Mexicans regain confidence in classic French cuisine.  Chef Abel Hernández set up shop in an unusual spot, avenida Revolución, a boulevard lined with pretty rough cantinas was uncharted territory for great restaurants. Curiously, it became a trendy eatery, guests were quickly enchanted by the green risotto with escargots, as well as the short rib bourguignon. 

Years later, Hernández realized a project that had been on his mind for a while. Also located on avenida Revolución, as if there was a persistent wish to break the status quo, Loretta was the result of this incessant niggling and the chef’s straightforward philosophy: tasty, abundant and unrestrained food for everybody.

Accompanied by a sharply curated wine list––start your meal with a Ríax Baixas albariño, courtesy of sommelier Laura Santander––Loretta’s menu offers a wide selection of Mediterranean appetizers; crostino with alubia beans and boquerones; irresistible steak tartare over remarkable falafel.  Main courses include a sturdy lamb moussaka as well as dainty, grilled freshwater prawns. Desserts also reflect Hernández’s way of eating. His favorite: ricotta cheesecake baklava with roasted pistachios. Ask for it. Enough said.