RFK Rankings · Mexico City
Best Wine Lists in Mexico City 2026
Restaurant cellars & sommelier programs · Mexico City · 6 lists ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 18, 2026 · Updated June 18, 2026 · Reviewed by Fredrik Filipsson, Editor-in-Chief · How we rank · Corrections
The Hotel Presidente cellar behind Chapulin runs to around forty thousand bottles across more than two thousand labels, one of the largest in the country, which tells you most of what you need to know about wine in Mexico City: this is a capital where the bottle is taken as seriously as the kitchen. Around that hotel grand-cellar sits a tight scene of rooms with real depth, from a world-ranked tasting kitchen with a split classic-and-natural list to a French institution with deep verticals and a market-driven Roma room. Here is who each table suits, what to expect walking in, and how to book it. Six, ranked on depth, the pairing program and value rather than trophy labels alone.
1.Chapulin
Polanco room drawing on the country's biggest cellar, with a deep Mexican-wine list. Save it for a serious bottle and refined cooking.
Chapulin sits inside the Hotel Presidente InterContinental in Polanco, which holds perhaps the most important cellar in the country, more than two thousand labels and some forty thousand bottles. The kitchen turns out refined contemporary Mexican cooking, and the floor draws on that grand-cellar with one of the widest selections of Mexican wine, by the glass and the bottle, anywhere in the city, alongside the depth in France and the wider world that a hotel cellar of this size allows. This is the booking for a grown-up evening built around a serious bottle, the room for a couple or small group who want range and a sommelier who can pull something rare. Reserve a week or two ahead, set a budget, and let the floor lead from the house cellar.
Book on the hotel site; ask the sommelier for a standout Mexican bottle from the grand cellar.
2.Pujol
The city's most famous tasting room with a split classic-and-natural list. Take the pairing and let the floor range.
Pujol is Enrique Olvera's landmark Polanco tasting room, perennially among the world's and Latin America's best, and its wine program matches the ambition of the kitchen. The list runs in two halves, one of classic countries, regions and vintages, the other of natural wines and new Mexican expressions, so the sommelier can build a pairing that moves from a grower Champagne to a young Mexican red across the menu. This is the booking for a couple or small group who want the full tasting menu and a wine team happy to range wide. Reserve well ahead, take the pairing, and tell the floor if you want to lean classic or natural.
Book on the Pujol site; take the pairing and ask the floor to weave in a Mexican bottle.
3.Au Pied de Cochon
A 24-hour French institution with vertical collections and high-end wines by the glass. Book it for an aged Burgundy and brasserie classics.
Au Pied de Cochon is the round-the-clock French brasserie inside the Hotel Presidente, more than twenty years in Polanco and drawing on the same forty-thousand-bottle hotel cellar. The wine offer is its calling card: vertical collections, aged Bordeaux and Burgundy, and an unusually generous list of high-end wines by the glass, with sommeliers who specialise in French wine and train hard to keep the standard. This is the booking for a classic, grown-up night of brasserie cooking and a great French bottle, at almost any hour. Reserve ahead for a prime table, tell the floor the region you are chasing, and let them open something with age.
Book on the hotel site; ask the sommelier for an aged Burgundy by the glass.
4.Rosetta
Elena Reygadas's Roma townhouse with an Italian-leaning list to match. Book it for handmade pasta and a thoughtful bottle.
Rosetta is Elena Reygadas's romantic townhouse in Roma Norte, the strongest argument for Italian-Mexican cooking as a serious cuisine rather than a compromise, and the list follows the food. It leans Italian and European with the depth to put a Nebbiolo or a structured white next to the handmade pasta, plus enough by-the-glass to taste across a long, generous dinner. This is the booking for a couple who want atmosphere, food-first wine and a floor that treats the bottle as part of the meal. Reserve two weeks ahead for the best tables, tell the floor your budget, and let them match the wine to the pasta.
Book on the Rosetta site; ask the floor for an Italian red to drink with the pasta.
5.Maximo Bistrot
Eduardo Garcia's market-driven Roma room with a smart, food-led list. Pencil it in for the menu and a by-the-glass flight.
Maximo Bistrot is Eduardo Garcia's market-driven Roma room, where the menu changes with what comes in and the cooking sits between French technique and Mexican produce. The wine list is built to match that, smart and food-first rather than trophy-led, strong in growers and small producers with a by-the-glass program wide enough to follow a shifting menu. This is the booking for a relaxed, serious dinner where the kitchen leads and the floor pours to suit each course. Reserve a week ahead, tell the team what you are eating, and let them pour a few glasses to compare across the meal.
Book on the Maximo site; ask the floor to pour a flight around the day's menu.
6.Loup Bar
A handsome wine bar in a revolution-era building, strong on natural bottles. Settle in for low-intervention pours and small plates.
Loup Bar occupies a classic revolution-era building in Cuauhtemoc, tall ceilings and wooden floors, and it is the value-minded, exploratory pick here. The list leans natural and low-intervention, with a wide by-the-glass program and a floor happy to walk you across unfamiliar bottles alongside sharp small plates. This is the booking for a casual wine night of genuinely interesting glasses rather than a formal cellar occasion. Walk in early or reserve for a group, tell the team you want something off the beaten path, and let them pour a few to compare.
Reserve or walk in early; ask the team for the most interesting low-intervention pour.
Avoid for a wine night
Great view, thin cellar
The rooftop bars in the Centro and Reforma. The terraces with the skyline have the best views in the city, but they are built for the panorama and the cocktail rather than a deep cellar. Go for sunset and a glass, and keep your wine night for Chapulin or Au Pied de Cochon.
All mezcal, no list
The agave-led cantinas. The city's mezcal and tequila rooms are a fine night, but the wine is an afterthought to the spirit. Drink the agave there, then move to one of the rooms above for the bottle.
How to drink well in Mexico City
Name a region and a number and let the floor work inside it; at Chapulin and Au Pied de Cochon, both drawing on the forty-thousand-bottle Hotel Presidente cellar, that conversation reliably turns up a better, often older bottle than the label you would have reached for, and both are deep enough to pull aged verticals on request. Book the destination rooms one to two weeks ahead through their own sites, where the best weekend tables go first. For anything rare, say so when you book so the bottle is confirmed and standing up before you sit down.
The more exploratory end, Maximo Bistrot and Loup Bar, rewards telling the floor what you want to learn and letting them pour a few to compare; both lean into growers and low-intervention bottles. Pujol is the one to take the full pairing at, classic or natural. And wherever you go, if you are celebrating, say so when you book so the room can make a night of it.
Frequently asked
Which Mexico City restaurant has the best wine list?
Chapulin holds our top spot, in large part because of the cellar behind it. Inside the Hotel Presidente InterContinental in Polanco, it draws on perhaps the most important cellar in the country, more than two thousand labels and around forty thousand bottles, with one of the widest Mexican-wine selections in the city alongside deep France and beyond. Reserve a week or two ahead, set a budget, and let the sommelier lead from the grand cellar.
Which Mexico City restaurant has the best sommelier?
Pujol and Au Pied de Cochon run the standout floors. Pujol's team builds a pairing across a split classic-and-natural list that tracks Enrique Olvera's tasting menu, while Au Pied de Cochon's sommeliers specialise in French wine and pour aged Burgundy and Bordeaux by the glass. At either, tell the floor what you want to spend and let them lead; both rooms are deep enough to surprise you.
Where can I find a rare or aged bottle in Mexico City?
Chapulin and Au Pied de Cochon are the deepest cellars for rare and aged bottles, both drawing on the Hotel Presidente's forty-thousand-bottle store with genuine French verticals. Pujol holds rare Mexican and classic bottles too. For any of them, call a day ahead with the bottle you are chasing so the sommelier can confirm it and have it pulled before you arrive.
How much does a good bottle cost at Mexico City restaurants?
Mexico City is not a cheap wine city once you reach for imports, so plan accordingly for a genuinely good bottle at most of these rooms, with the ceiling far higher for aged French at Chapulin and Au Pied de Cochon. Maximo Bistrot and Loup Bar, and the Mexican wines everywhere, are the value-minded picks. The smart move is to set a number with the floor and let them find the interesting bottle inside it rather than reaching for a name you already know.
Do you need a reservation for these Mexico City wine restaurants?
Yes for most of them, and well ahead for the destination rooms. Chapulin, Pujol, Au Pied de Cochon and Rosetta release tables ahead and the best ones go first, so book one to two weeks out. Maximo Bistrot is a little easier but still worth reserving. Loup Bar is the most walk-in friendly, especially early. For a rare or aged bottle at the top rooms, call a day ahead so it is confirmed, pulled and ready before you sit down.
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Browse the full Mexico City dining guide, compare the best wine lists worldwide, see the Best Anniversary Restaurants in Mexico City 2026, or open the full RFK rankings index.
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