My reference point in Mexico City. It sits in the heart of Colonia Roma in an old porfirian house, the rooms are spread over two floors and an outdoor patio, and the atmosphere is exquisite. The chef is Elena Reygadas, who opened Rosetta in 2010 after the French Culinary Institute in New York and four years at Locanda Locatelli in London. Hers is Mexican cooking with Italian roots. The menu is à la carte and changes with the seasons. In 2023 Reygadas was named World's Best Female Chef, in 2024 Rosetta got a star in the first edition of the Mexican Michelin guide. You get out at around 60 dollars a head. Book ahead.