RFK Rankings · Mexico City
Best Hotel Restaurants in Mexico City 2026
Restaurants inside hotels · Mexico City · 6 rooms ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 21, 2026 · Updated June 21, 2026 · Reviewed by Fredrik Filipsson, Editor-in-Chief · How we rank · Corrections
Au Pied de Cochon has not closed its doors once since it opened inside the InterContinental in Polanco in 2000: the French brasserie runs 24 hours, 365 days a year, the city's great hotel-restaurant constant. Around it, Mexico City's luxury hotels have quietly become some of its best dining rooms, from a Michelin-recommended fire kitchen on a Sofitel rooftop to Pacific-seafood rooms in the Four Seasons and the St. Regis. Here is who cooks in each, what to order, and where they sit. Six hotel restaurants, ranked on the cooking rather than the lobby.
1.Bajel
A Michelin-recommended fire kitchen on the Sofitel's 13th floor, chef Alonso Vidal's tasting-menu room. Book it for the city's best hotel cooking with a Reforma view.
Bajel is the fine-dining room of the Sofitel Mexico City Reforma, on the 13th floor at Paseo de la Reforma 297 in Cuauhtémoc, where chef Alonso Vidal cooks contemporary Mexican over fire in a tasting-menu format. It is the only hotel restaurant in the city the Michelin Guide currently recommends, which puts it at the top of this list on the cooking alone. The kitchen runs a meat-and-fish “Clarity and Depth” tasting and a vegetarian counterpart at around 2,800 pesos a head, with the Reforma skyline through the windows. This is the booking for a hotel dinner that stands as a destination in its own right. Reserve ahead and take the tasting with the pairing.
Book on the Sofitel site; take the tasting menu on the 13th floor.
2.Au Pied de Cochon
The InterContinental's 24-hour French brasserie, open since 2000 and never closed. Go for onion soup and a pig's trotter at any hour.
Au Pied de Cochon has run inside the Hotel Presidente InterContinental at Campos Elíseos 218 in Polanco since 2000, a classic French brasserie that serves around the clock, 365 days a year. The namesake breaded pig's trotter with béarnaise is the order, alongside the gratinéed onion soup and a seafood tower, with mains roughly 200 to 700 pesos. It is the city's reliable late-night and early-morning table, equally at home for a business breakfast, a post-theatre supper or a 3am onion soup. This is the hotel restaurant for any hour the others are shut. Walk in or reserve; the kitchen never stops.
Walk in any hour; the trotter and onion soup in Polanco.
3.Diana
The St. Regis's Mexican room overlooking the Diana fountain, refreshed by chef Diego Niño. Book it for an aguachile de rib eye and a Reforma brunch.
Diana is the signature restaurant of The St. Regis Mexico City at Paseo de la Reforma 439, looking over the Diana the Huntress fountain, where executive chef Diego Niño relaunched the menu in October 2024. The aguachile de rib eye and the pasta a la tumbada are the orders, finished with the St. Regis Cake, a dark-chocolate mousse, at 250 pesos; the Sunday brunch runs around 1,500 pesos a head with free-flowing wine. It is a polished, contemporary-Mexican room in one of the city's Michelin Key hotels. This is the booking for a grown-up hotel lunch or brunch on Reforma. Reserve a window table and come hungry to the brunch.
Book on the St. Regis site; window table for the Reforma brunch.
4.Zanaya
The Four Seasons' Pacific-seafood room and home to the city's most lavish Sunday brunch. Book it for electric aguachile and Taittinger.
Zanaya is the Mexican-Pacific seafood restaurant of the Four Seasons Hotel Mexico City at Paseo de la Reforma 500, the garden-courtyard hotel that has anchored this stretch of Reforma since 1994, with chef Iván León in the kitchen. The electric aguachile de camarón and the whole catch of the day are the orders, with seafood mains broadly in the 350-to-600-peso range. Zanaya is best known for the city's most generous Sunday brunch, an unlimited spread with free-flowing Taittinger that books out well ahead. This is the booking for a long, sunny seafood lunch in a courtyard rather than a hushed dining room. Reserve the brunch a week or two ahead.
Book the brunch on the Four Seasons site; aguachile in the courtyard.
5.Itacate del Mar
Gabriela Cámara's casual seafood room in the Círculo Mexicano hotel, opposite the Cathedral. Go for a tuna tostada with a view of the Zócalo rooftops.
Itacate del Mar is Gabriela Cámara's seafood room in the Círculo Mexicano hotel at República de Guatemala 20 in the Centro Histórico, steps from the Metropolitan Cathedral, a casual cousin to her landmark Contramar. The tuna tostada, the dish that made Contramar famous, is the order here too, with fried-calamari tostadas and ceviches, antojitos in the rough 120-to-250-peso range. It sits in a design hotel built into a 19th-century building, with a rooftop pool above the Centro's rooftops, and carries a 50 Best Discovery listing. This is the booking for excellent, unfussy seafood in the historic centre rather than a Polanco dining room. Reserve ahead or come early for lunch.
Book on the Círculo Mexicano site; tuna tostada opposite the Cathedral.
6.Anatol
The anchor restaurant of Las Alcobas in Polanco, chef Rodrigo del Valle's seasonal small-plates room. Book it for an in-house burger and a Mexican-wine pairing.
Anatol is the restaurant of Las Alcobas, the Luxury Collection hotel at Presidente Masaryk 390 in Polanco, where chef Rodrigo del Valle cooks seasonal, Italian-influenced small plates meant to be shared. The Anatol hamburger, everything from the bun to the relish made in house, and the lobster esquite are the dishes to order, on an a-la-carte menu in the upper-mid range, with a sommelier who pairs Mexican wines by the glass. It sits in a Michelin Key hotel on Polanco's main luxury avenue, a calm room off the lobby. This is the booking for a relaxed, ingredient-driven hotel dinner on Masaryk. Reserve a table and ask for the wine pairing.
Book on the Las Alcobas site; the house burger and a Mexican-wine pairing.
Not for a hotel dinner
In a hotel, but not the dinner
Cityzen and Fifty Mils. The Sofitel's 38th-floor Cityzen and the Four Seasons' Fifty Mils are excellent, but they are cocktail bars, not dining rooms; their hotels' restaurants are Bajel and Zanaya. Go up for a drink and the view, then eat downstairs.
Carlota at Hotel Carlota. The Cuauhtémoc design hotel's restaurant was a genuine destination, but the dining room is undergoing restructuring as of 2026 and its status is uncertain, so we have left it off until it reopens properly. Check directly before planning a meal around it.
Booking a hotel restaurant in Mexico City
Mexico City's best hotel restaurants now stand on their own cooking, so book them as you would any destination table. Bajel on the Sofitel's 13th floor is the one to plan ahead for, the city's only Michelin-recommended hotel room, with Au Pied de Cochon in Polanco the opposite case: open 24 hours, never closed, walk-in at any hour. The Four Seasons' Zanaya and the St. Regis's Diana are best known for lavish weekend brunches that sell out, so reserve those a week or two ahead.
Geography helps you choose: Polanco for Au Pied de Cochon and Anatol, the Reforma corridor for Bajel, Diana and Zanaya, and the Centro Histórico for Itacate del Mar by the Cathedral. Most take cards and reservations online through the hotel or OpenTable. If you are marking an occasion, say so when you book so the room can set it up.
Frequently asked
Which hotel in Mexico City has the best restaurant?
The Sofitel Mexico City Reforma, whose 13th-floor restaurant Bajel is the only hotel dining room in the city the Michelin Guide currently recommends. Chef Alonso Vidal cooks contemporary Mexican over fire in a tasting-menu format at around 2,800 pesos a head, with a Reforma skyline view. For a 24-hour option, Au Pied de Cochon in the InterContinental Polanco is the city's great hotel constant.
Is there a 24-hour restaurant in a Mexico City hotel?
Yes. Au Pied de Cochon, the French brasserie inside the Hotel Presidente InterContinental at Campos Eliseos 218 in Polanco, has served 24 hours a day, 365 days a year since it opened in 2000. The breaded pig's trotter and the gratineed onion soup are the classics, with mains roughly 200 to 700 pesos. It is the city's reliable table for a late supper, an early breakfast or anything in between.
Which Mexico City hotel has the best Sunday brunch?
The Four Seasons' Zanaya and the St. Regis's Diana run the two most lavish hotel brunches in the city. Zanaya, chef Ivan Leon's Pacific-seafood room on Reforma 500, is famous for an unlimited spread with free-flowing Taittinger; Diana at the St. Regis pours a similar brunch overlooking the Diana fountain at around 1,500 pesos. Both sell out, so reserve a week or two ahead.
Are Mexico City's hotel restaurants worth it?
The best of them genuinely are, which was not always the case. Bajel earned a Michelin recommendation on its cooking, Itacate del Mar brings Gabriela Camara's seafood into the Circulo Mexicano in the Centro, and Au Pied de Cochon has been a destination for 24-hour French food since 2000. Treat these as dining rooms in their own right rather than convenient lobby options.
Where are the best hotel restaurants in Mexico City?
They cluster in three areas. Polanco has Au Pied de Cochon in the InterContinental and Anatol in Las Alcobas; the Reforma corridor has Bajel in the Sofitel, Diana in the St. Regis and Zanaya in the Four Seasons; and the Centro Historico has Itacate del Mar in the Circulo Mexicano, opposite the Cathedral. Pick by neighbourhood and the kind of meal you want.
Related rankings
More from RFK
Browse the full Mexico City dining guide, see the city's best rooftop restaurants, compare hotel dining in Tokyo and Hong Kong, or open the full RFK rankings index. For the city's flagship tasting menus, see Pujol and Quintonil.
Restaurants for Kings is reader-supported. Some reservation links are affiliate links with OpenTable, Resy or Tock; we earn a small commission at no cost to you, and a link never buys a place on a ranking. Editorial scores and ranking order are independent of any commercial relationship. See our ranking methodology.