DS

I really love this place. We had a date night here, and the place felt special. I loved the architecture; it feels very cozy and modern, yet very Mexican at the same time. The food was delicious and the portions were large. We did not go for a tasting menu but had the à la carte option. Everything we ordered was 10 out of 10. Highly recommend. Service was top-notch and at the level you would expect at the price point. Overall, it is definitely a highlight in terms of restaurants in the south of Mexico City and worth a visit if you can get a reservation.

Pedro M

I had heard a lot about this place and finally had the chance to try it myself. The proposal here is innovative with a lot of hints towards Mexican traditional cuisine. We started out with “infladita de pulpo”, another octopus dish and some asparagus. All three of those dishes were great. I then had the Oaxaca tamale soup, which I found very interesting and tasty. The highlight of the night was “lengua de res”, which was superb and abundant (shoutout to our waiter who boldly recommended this dish). We had two desserts, one which slightly disappoint me (strawberry and lavender) and the other one which was absolutely delicious (chocolate cake). Overall this was a very pleasant experience and I would definitely recommend for dinner with friends or to celebrate a special occasion.

+3

John Zavolas

Sud 777 in Mexico City is widely celebrated as one of the city’s standout destinations for contemporary Mexican cuisine. It was a short drive from where we stayed and it is tucked away in a quiet neighborhood. The restaurant offers a beautiful setting with striking wood and stone interiors and lush greenery, creating a modern, chic vibe that sets the tone for a memorable meal. The tasting menu highlights the ability to transform the earth into art on your plate and we had the wine paring that featured all Mexican wines. We left saying that we felt like we were one with the land (in a non cheesy way) since the dishes and wines were all local and all expertly paired. One area we also noted was that this was a true tasting with plenty of little dishes to really experience the culinary art. Service and attention to detail at Sud 777 was attentive and knowledgeable, with staff eager to guide us through the experience and recommend perfect pairings. The atmosphere, contemporary design, and commitment to celebrating Mexican ingredients ensure Sud 777 remains a must-visit for food lovers in Mexico City—especially those looking for a refined gastronomic adventure beyond the city center.

+11

Li-Ya Maria Mar

So happy to have found a plant focused Michelin star restaurant! Some might think the food was plain, but they would be judging based on the bias that wonderful food needs to have heavy sauces and meat. Chef Edgar created dishes that not only were unique and delicious, but also kept its original shape and taste. No processed food, no fired, pan fired of any sort. The roasted tomato, mushroom with date chestnut puree, watermelon with cheese and flan with onion caramel and bonito flakes were really amazing. He came to our table to greet us and introduce one of the dishes. And the desserts were OUT OF THE WORLD. So delicious.

Russell Minter

Sud 777 offers an impeccable dining experience under the masterful direction of Chef Edgar Nunez. The restaurant, proudly bearing its 1 Michelin Star, delivers on its promise of culinary excellence in every sense. The atmosphere exudes sophistication and warmth. Diners are greeted by a sleek, modern design that sets a serene yet exciting backdrop for the gastronomic journey ahead. The lighting is carefully curated, and the layout ensures privacy while maintaining a vibrant social environment. When it comes to the food, Sud 777 does not disappoint. Each dish is a testament to Chef Nunez’s inventive approach to Mexican cuisine, seamlessly blending tradition with innovation. The presentation is artful, and the flavors are bold and memorable. Standout dishes include the perfectly cooked beef tongue and mushroom and sausage offerings, which showcase both local ingredients and international culinary techniques. What truly elevates the dining experience at Sud 777 is the meticulous attention to detail and exceptional service. The staff is knowledgeable, attentive, and clearly passionate about the menu they serve, enhancing the overall dining experience. In summary, Sud 777 under Chef Edgar Nunez offers not just a meal, but an exceptional experience that caters to all senses. The Michelin Star is well-deserved, promising a memorable evening for any discerning diner.

+10

El restaurante tiene un ambiente encantador. La decoración es preciosa, la iluminación está muy bien lograda y contribuye a crear una atmósfera cálida y acogedora. La música, con excelente selección y volumen adecuado, permite conversar y disfrutar del momento con comodidad. Aunque el servicio fue un poco lento al inicio, rápidamente se recuperaron y terminaron brindándonos una atención excelente. La comida fue una grata sorpresa. Pedí el Beef Wellington y sin duda fue el platillo estrella de la noche: la carne estaba tan suave que se derretía en la boca. El puré de papa, lejos de ser el típico cargado de crema y mantequilla, tenía un sabor natural que resaltaba la esencia del ingrediente. Lo que más me encantó fue el puré de cebolla dulce que contrastaba de forma perfecta con el resto del plato. También probamos el menú de degustación de 13 tiempos. El enfoque del chef es experimental, juega con conceptos, texturas y sabores de manera arriesgada. Hay propuestas que no terminan de cuadrar, pero otras que son verdaderamente memorables y sorprendentes. En general, el menú destaca por su fuerte orientación hacia el huerto, haciendo de los vegetales los protagonistas. El menú cambia cada tres meses, lo cual lo convierte en una experiencia culinaria muy recomendable para quienes disfrutan de probar cosas nuevas y dejarse sorprender.

En general bastante bien, el pulpo de buen sabor y no tan mal la porción, el guajolote con mole y salsa de tamarindo muy rico, aunque el sabor del mole podría mejorar. De postres el cheesecake es muy bueno, riquísimo, el otro postre que era con helado y frutos rojos deja mucho que desear. El precio la verdad sí es algo elevado, pero ya sabes a lo que vas en lugares así con estrella Michelin y "gourmet", siempre son porciones pequeñas a precios muy altos, aunque al menos este restaurante sí tiene buena comida.

Param Hariharan (Parmesan180)

Antonio provided exceptional service and a fantastic dining experience. We chose the vegetarian tasting menu. The dessert was simply amazing, but the tasting menu itself was a bit of a letdown. The dishes were predominantly sweet, and some of the combinations didn’t quite work. The dishes which focused on a single vegetable as the star of the plate were hit or miss. I felt the tomato dish and the endive dish were great, but others did not simply taste good, despite beautiful presentation.

Bonan Liu

We came here with the high expectations and the experience was, in many ways, excellent. First, the service was truly wonderful. The staff was impeccable—attentive without being intrusive, deeply knowledgeable, and genuinely warm. Every need was anticipated, setting a perfect tone for the evening. The food itself was very good, and I have great respect for the chef's clear creativity and technical skill. However, given the reputation and the price point, I found myself analyzing the details more closely, and a few things held the meal back from being truly transcendent. My main critique lies with some of the ingredient choices. While the creativity was evident, the pairings didn't always land. A dish of salmon roe with papaya, for example, felt like the fruit overwhelmed the delicate seafood rather than complementing it. I felt this pairing could have been executed in a much more balanced way. Furthermore, there was an unexpected theme that dominated the entire tasting menu: sweetness. From the appetizer, through the main course, and naturally into the dessert, the sweet flavor profile was overpowering. It became repetitive and, by the end of the meal, had unfortunately masked the nuance of the high-quality ingredients. Overall, this was a 4-star experience: wonderful service and creative, high-quality food. But it didn't quite clear the high bar set by its own reputation, largely due to a lack of balance in flavor.

+9

Emi LaFountain

The interior decoration is beautiful but I feel like the restaurant is still trying to find its identity. The downstairs area is Japanese and the top is sort of like a dark intimate lounge. It was clear our service staff were still being trained and it took a long time to get served (45 min) even though we were the first to arrive. The food is certainly ‘fine dining’ and was alright, but I feel like at the price point we were hoping for a bit more personality and more unique flavors and textures. The tasting course for two, with no alcohol, was over $350 USD after tip and tax and conversion.

+4

Nivian Edwards

We recently had the pleasure of experiencing the 7-course tasting menu at SUD 777, and overall, it was a fantastic evening. The ambiance struck a perfect balance between elegance and warmth, creating an inviting atmosphere that allowed us to fully enjoy our dining experience. The dim lighting and thoughtfully designed interiors added a touch of sophistication without feeling overly formal. It’s a place that feels both special and comfortable. The staff played a huge part in elevating the evening. They were attentive and knowledgeable, offering thoughtful explanations of each dish and ensuring that our glasses were never empty. The service felt seamless and genuine, adding to the overall enjoyment. When it comes to the food, the creativity and execution of the dishes were evident. While every course had its merits, three dishes stood out as our clear favorites. The Shimer mushroom, date and chestnut dish impressed us with its depth of flavor and inventive presentation - this dish won us over with its simplicity and purity, the catch of the day with spinach and coconut was a perfect balance of flavors and cooked to perfection, and while the tomato dish it’s proof that less can truly be more. All in all, SUD 777 delivered a memorable experience with a few standout moments that we’ll cherish. It’s a spot we’d happily recommend.

+6

El concepto está bien, aunque los platillos no son deliciosos, la cena degustación con maridaje hace que la experiencia sea buena, pero no como lo que esperas de un restaurante con estrella michelín, la atención es buena, pero el lugar siento que necesita un poco más de ambientación. Los baños son feos, los espejos super manchados. Valdría la pena observar estos detalles, no es lo que se espera de una cuenta de cinco mil pesos mexicanos por persona.

Bueno para ser un restaurante con estrella michellin realmente deja mucho que desear, no es una experiencia única o un boom de sabores. La atención es buena al inicio conforme va avanzando el tiempo se olvidan de la atención o de explicar los platillos, o de traer la cuenta y tienes que esperar. Lo bueno son los vinos, los consejos de la sommelier muy buenos y acordes a la comida y tienen amplia variedad. Lo malo: no pidan postres son malos, pedimos el de chocolate donde predominaba el cardamomo y batallamos para terminarlo, el otro de 3 leches esta sin sabor así que no lo pidan. De la comida pedimos de entrada el pulpo qué está rico, el pato esta rico, el filete muy malo la salsa pero la carne rica, 3 bebidas qué están bien, 1 botella de vino rosado deliciosa y 2 postres total 4500. El ambiente está bien porque puedes hablar, la música no la escuchas, la decoración x no es minimalista es más casual. Creo que por la experiencia de ir esta bien pero no creo que volvería, no es algo que me haya impresionado para volver a gastar esa cantidad sin tener ese extra cuando algo está delicioso.

Hace un par de años que había visitado el lugar y tenía buenos recuerdos. Llevé a mi mamá a cenar, de los platillos, lo mejor fue la ensladilla de papa con anchoas y el pan. Pedimos una ensalada de verdolagas con queso, donde el sabor era muy básico… un filete wellington, el cual para el precio desencanta y deja mucho que desear (700 pesos), yo pedí un filete (no recuerdo que pescado era) sobre una cama de fideos en salsa de chile poblano, platillo grasoso, no me cayó nada bien. Volveré para darle otra oportunidad con distintos platillos, sin embargo para el costo, me decepcionó. El lugar es muy agradable para pasar una velada tranquila y memorable. El servicio por parte del personal es bueno, algunos vasos olían mal….

Lo mejor del lugar sin duda es la atención, excelente sin falla alguna, felicitaciones al personal. Las expectativas eran muy altas, al ser el primer restaurante con estrella Michelin que visitaba, creí que probaría algún platillo que me volaría la cabeza, o algo que no podría probar en otro lugar, desgraciadamente no fue así. La comida en general es buena, buen sabor y con una presentación excelente, pero nada extraordinario. Lo mejor que me toco probar fue la sopa/crema de chicharron, 10/10. En general seria un lugar al que no regresaría pues ningún platillo o sabor logro cautivarme, y por su relacion $$$ vs sabor

Tessy Schlosser

When we arrived, we wanted to sit in a different, empty table that had a nice view of the place and was round so that our party could talk better. They wouldn’t let us change tables because they said the chef would not allow that to protect what he thought would be our experience, but the cushions of our table were sagging, the restaurant was too large and shared with another one, so being that picky and imposing on sitting made no sense for what the place communicated. We had the tasting menu. There were a couple of dishes I adored, some that were okay yet insipid like a slice of tomato with capers that had no taste or creativity, but what really was terrible was that two of the dishes I simply could not eat, and one of those was what was supposed to be the final dish—a horribly salty and badly cooked bacalao. Then they gave the option of ordering another protein (after a mostly vegetarian menu) which I thought was not a classy move, but I ordered it and at least I got what I considered was the best dish of them all (a really good duck with mole) so it saved my experience. The restaurant is okay, but it thinks more of itself than what it really is. And it is too expensive and inconsistent for what they offer. I would not come back.

+5

Rachel Hara

Unfortunately this was a disappointment. I don’t often write negative reviews. We made the trek (one hour with traffic) from Roma Norte. The food was… trying to be creative? Unfortunately that made most dishes a total miss. The fish was undercooked. Flavors didn’t mesh. This might be the first tasting menu I haven’t finished. The one silver lining was the wine. Their somm was amazing and we found some really lovely wines.

Ian Walton

I had the tasting menu and I was disappointed with the food. If you’re suffering from tooth ache or have dentures this will be the perfect restaurant for you. Throughout all the courses I had there was no texture. It was like eating baby food. There were only two courses with texture: papaya and salmon roe, and the oyster filled gyoza. It was all beautifully presented, and the service was amazing, but I was disappointed in the tasting menu as a whole.

+2

Carlos Restrepo

I was not very impressed by Sud. I had gone with high expectations but the wood was not awesome. Also, the restaurant is super far from the main areas in Mexico City. The food presentation was nice.

+2

Una versión de “Nouvelle Cuisine” estilo mexicano caro y malo. Porciones pequeñas con una sazón mediocre. Un Menú que llega a desvariar en su identidad. El servicio lento y no tienen mucha idea de vinos para maridar sus complicados platillos. El Chef ni sus luces…..Tenía mis dudas y las confirme completamente, no regreso y queda reprobado. No hay nada peor que salir de un restaurante y sentir que comiste mal, te quedaste con hambre y pagaste una fortuna por mala comida. Y una botella de vino con precio ESTRATOSFERICO. A la Guía Michelin se ve que no conoce México bien todavía! Quien fue el inspector? Se equivocó en grande!

Probamos el menú de degustación y por el precio quedó muchísimo a deber. Eso sí, el servicio impecable, el capi Sebas muy atento junto con todo el equipo. Lástima de sabores, la mayoría de platillos carecen de sabor. Por dos personas fueron más de 10,000 pesos (maridaje mexicano)

Luke Dembeck

Just okay at best. A few of the dishes were actually tasty but most of the courses were like a new idea that hasn’t been taste tested. I don’t think you should have to pay this much to try someone’s bland creations. There are so many better places in the city for a fraction of the price.

faris malik

I don’t normally leave reviews, let alone negative ones but I'm sorry to say, the food tonight was not good, especially for the price point. When the reservation was made there was no mention that it was a prix fixe menu. Only a handful of the items on the menu were worth having. The cod was extremely salty and not edible. The tuna sauce was criminal. We came here a few years ago and the food was so much better. This was a big disappointment. I’m surprised someone tasted the food and gave it a thumbs up to serve. The best dish was the duck that wasn’t even offered as part of the tasting menu. That was only offered once they realized we were too fond of everything else. And to make matters worse, when we mentioned that the dirty martini wasn’t good they weren’t even willing to remove it off the check. Mind you, the check was $1,500 USD and they weren’t willing to remove a $15 drink. Easily the lowlight of the entire trip.

Jorge Sanchez

When we went they only had availability for the tasting menu and not a la carte, the food was overall very mid and there was one that upset my stomach (the tomato pairing w the juice), the wine pairing was really good. I would prob come back to try some meat, kinda disappointed it was all veggies.

Jenn L

Really was looking forward to the tasting menu but I agree with many of the reddit reviews that the raw/uncooked dishes were too many (75-80%). It left us feeling full but not satisfied and would have made a difference if grounded by a few more warm/cooked items. *Pros: great for vegetarians/those seeking veg options, easier to book as out of main city area, intimate ambiance for special occasion *Cons: seeking for some meat options, 3h+ seating (think they were trying to time surrounding tables to same pace by slowing our service down), expecting more trad Mexican food influences

+2

El menú degustación cuenta con platos muy insípidos, ahora resulta que una vil rodaja insípida de tomate puede considerarse arte y ni hablar de los postres muy decadentes. Por el precio y calidad deja mucho que desear. Además la mesera con una carota al presentar los platillos, si no le gusta su empleo que renuncie. El único amable el chico que sirve agua y acomoda los cubiertos.

El robo del siglo, piden tarjeta de crédito para hacer la reservación, con un cargo de 1000 por persona si no vas. Lo peor es que no te especifican que en la fecha reservada solo estará disponible el menú degustación (el mas caro del restaurante, por supuesto). Llegamos y nos dijeron: les presento el menú degustación hoy no hay comida a la carta. Jamás me había sentido tan robado. Una rodaja de tomate 🍅 forma parte del menú, simple y sin transformación, a eso sabía, a una rodaja de tomate, me puedo comer una rodaja de tomate en mi casa si quiero, cual es el objetivo de presentarlo en una experiencia de restaurante Michelin? Mi bacalao traía espinas y me dijeron que “era normal”; ahora resulta que morder una espina de pescado es una circunstancia esperada en un platillo de alta gama… desilusión completa

d t

Sud777mx We had a very difficult experience at Sud 777. We came to CDMX after Christmas with our older children basically for the sole purpose of dining around the city for a few days. Sud777 was essentially a disaster from start to finish. When we arrived we were seated and given the menu. The highlight of the whole meal was the menu presentation, it arrived slid into a large piece of lava rock folded beautifully with a wax stamp. We chose the tasting menu with the paired tasting of Mexican wines. Then it went downhill. The first couple of courses, including amuse, were well done and delicious, especially the tangerine with trout roe. On the converse, the service truly fell apart. Courses arrived without explanation, were just dropped on the table. Food came out before the paired wines, which meant we waited uncomfortably for pours to arrive as warm food cooled. After a few courses in this fashion, I asked the service team to please correct and make sure the wines were poured before the food course arrived (in both English and Spanish); they seemed confused by this request. Service was briefly adjusted for one course but then returned to a disjointed cadence. A number of courses in, we were served a seaweed risotto. It arrived garnished with a few sea beans and visually, excessively overcooked. It had a consistency somewhere between porridge and toothpaste. Even the flavor was unbalanced and flat. It was truly awful. Maybe the “A” team was off for the holidays, but any chef , especially of a Michelin starred restaurant, who is paying any attention, should know better. We sent the risotto back, with no apology or explanation from the service team. They asked if they could supplement the course for something else, we accepted the duck option. I assume to buy some time to prepare the duck course, they first sent us a vegetable course of snap peas that was delicious, the duck followed some time after. To accompany the duck they offered us a mezcal to pair; the wine paired to the risotto had long gotten warm while we waited for an extended period and would not have been the correct match, so we accepted. In the end they charged us additionally for the mezcal despite having already paid for a full wine pairing for the meal. When we asked about being charged for the mezcal after the bill came, we received a blank stare. Annoyed, we paid for the mezcal. The dinner came to a painful end with the service team completely lost and the culinary team producing a meal that was barely adequate, especially given the high price paid. I messaged the restaurant about my disappointment the next day including specifics about what went wrong. About 24 hours later I received what seemed to be a sincere apology from the chef with an invitation to return. We were on a short trip to CDMX and had departed town during the course of communicating with the restaurant. I responded that, while we would be happy to give it another attempt, timing made it not feasible. It was an expensive dinner in dollars, time and effort and was intended to be one of the splurge highlights of our trip. I asked for a 50% refund… Radio silence. We travel the world and have been to many many Michelin starred restaurants. The combination of service and culinary stumbles were quite disappointing. Sud777, it’s pretty clear that eyes were not on the ball. At these prices, every customer deserves your “A” game. If you would like to hang on that star, someone needs to right the ship.

Jeffrey Zhu

Sud 777 was the most disappointing Michelin dining experiences I’ve ever had. Do not waste your time and money here. The tasting menu lacked cohesion and progression. The food lacked soul and was as though the restaurant was imitating “Michelin dishes” rather than presenting a thoughtful, original vision/concept. Flavor-wise, the food somehow was both extremely bland and overly salty. Desserts were forgettable and lacked any meaningful flavor. Service felt disengaged throughout the evening. Dishes were described with minimal detail (less than 5 words) and with little enthusiasm. No one acknowledged us as we left the restaurant even though we walked by the whole staff. Execution was inconsistent. One dish contained a fish bone, and the attempt to address it was underwhelming: we were offered an optional course already included in the menu, which then became unavailable and had to be substituted, without a sincere apology. Drink orders were also incorrect. The experience felt completely transactional and (literally) left a bad taste in my mouth. I have no idea how Sud 777 received a Michelin star - if it once met that bar, it appears to have completely lost its way.

Apoorva Ravichandran

I was truly disappointed in my entire experience here. We tried the traditional and the vegetarian tasting menu and were very underwhelmed. None of the courses were flavorful at all and I didn’t find them to be creative either - one course was simply a tomato. There were also way too many courses - about 12- which made for much too long of an experience especially when each one was so unimpressive. One person in our party got food poisoning after this meal, likely from the fish. Undercooking food at the Michelin level is absolutely unacceptable. As someone who has been to other Michelin star restaurants, I am truly perplexed how this restaurant got a Michelin star. I would definitely not recommend this place for how much money you will be spending!!