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Why Maximo Bistrot Is on Our Top 50 French Outside France

Maximo Bistrot, under Eduardo García's direction, is ranked #48 on our Top 50 French Restaurants Outside France. The regional French register: Modern French Mexican (Pujol lineage).

The classical technique: Modern French technique, Mexican product. The signature dish: Foie gras tasting, langoustine, the seasonal modern bistro tasting.

The sauce program: Sauce vin jaune, beurre blanc, modern bistronomy reductions. The wine program: French and Mexican; Loire, Burgundy, Champagne, Mexican wine.

The chef pedigree: García trained at Pujol under Enrique Olvera. The Michelin lineage: World's 50 Best Latin America 2024.

How to Book Maximo Bistrot

The booking lead time: 6 to 10 weeks for prime time. Reserve through OpenTable, Resy, SevenRooms, or the restaurant's own concierge or hotel-based booking portal where applicable; the most decorated French rooms outside France require dedicated planning weeks ahead of the prime weekend window.

Order the regional French signature. The kitchen's strongest expression at Maximo Bistrot is the Foie gras with corn, paired with a producer from the chef's training region.

The dress code: Smart casual. The dinner spend: 1500 to 2500 MXN per person at dinner. The kitchen at Maximo Bistrot is rated 9/10 for food and 9/10 for ambience in our editorial scoring.

Why Maximo Bistrot Is Worth the Pilgrimage

"Eduardo García's Roma Norte flagship. World's 50 Best Latin America 2024 (No. 18). The modern French bistro register transferred to Mexico City with classical French technique applied to local product."

Our editorial scoring places the food at 9/10, ambience at 9/10, and value at 9/10. The Modern French Mexican (Pujol lineage) register is structural; the chef lineage and the classical French technique produce the dinner that rewards the booking effort.

Address: Avenida Alvaro Obregón 65, Roma Norte
Founded: 2011
Chef: Eduardo García
Regional origin: Modern French Mexican (Pujol lineage)
Classical technique: Modern French technique, Mexican product
Signature dish: Foie gras tasting, langoustine, the seasonal modern bistro tasting
Sauce program: Sauce vin jaune, beurre blanc, modern bistronomy reductions
Wine program: French and Mexican; Loire, Burgundy, Champagne, Mexican wine
Booking lead: 6 to 10 weeks for prime time
Dinner price: 1500 to 2500 MXN per person at dinner
Best for: French Pilgrimage, Anniversary, Closing a Deal, Birthday, Proposal Dinner

View Maximo Bistrot on Restaurants for Kings →

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