Old Money restaurants in Mexico city / Estoril, a Polanco Classic for Fine Oaxacan and International Cuisine.
In this restaurant, fried parsley was born, introduced by Chef Pedro Ortega, whose story has been intertwined with that of Estoril, which for some is a Mexican restaurant and for others, a French one.
By Anna Lagos / Photos courtesy by Estoril
The truth is that the menu brings together both cuisines. Here you can find an elegant place, without being ostentatious. It's simple and welcoming, and it stands out for having good paintings by famous artists.
With a history that began in 1971 in Zona Rosa, this restaurant has been a witness and protagonist of the culinary evolution in Mexico, merging Oaxacan food with French cuisine. The journey of Estoril began when Rosa and Guillaume Martin decided to bet on a restaurant project.
Over the years, Restaurant Estoril, now located in Polanco, has known how to adapt and evolve without losing its essence. With the incorporation of Chef José Miguel Cruz to the team, Estoril's menu has been renewed. The escargots and beef tongue in French vinaigrette are must-tries, and of course, the fried parsley. “If you came to Estoril and didn't try it, it's like coming to Mexico City and not visiting the Museum of Fine Arts or the Museum of Anthropology,” says Chef José Miguel Cruz.
“It was born during a meal with Pepé Guindi and Jacobo Zabludovsky, who were at Estoril in Zona Rosa with my mother, and Guindi bragged to chef Pedro Ortega that he had just tasted delicious parsley in Paris, and he was sure that he couldn't make it. And the chef said: 'Not only will I make it, but I will make something much better, and thus the Estoril parsley came about,” Diane Martin, a partner of the restaurant, reveals the genesis of the recipe to Sibarita MX.
“I had no idea what it was actually like; I just told Pepe to wait there and that I would bring it to him in a moment. I heated oil, picked the parsley leaves while thinking about how to do it, fried it, added salt, pepper, and lemon. I brought it to the table and on the spot told him they were eaten with the hands like popcorn, and then, improvising, I suggested they could make tacos with green sauce.” His fried parsley, simple and highly requested inside and outside Estoril, is usually accompanied by grasshoppers or shrimp.
Here one comes to eat good and fine Oaxacan and international cuisine, with a wine list for pairing. Don't miss the traditional black mole with chicken, and the pork rind meatballs in green sauce, or the sea bass in white butter, the steak bathed in an exquisite black pepper sauce, and the bearnaise steak. For dessert, the mint ice cream is a must.
Today, Diane and Guillaume Martin continue the tradition for those who visit Estoril. The excellence in service and in the kitchen that characterized the beginnings of the restaurant remains current. We recommend reserving your table on the terrace.
- Address: Alejandro Dumas 24, Polanco, Polanco IV Secc, Miguel Hidalgo, 11560 Mexico City.
- Phone: 55 5280 9828
- Hours: 1:00 p.m. to 11:00 p.m.
- Ideal for: Families, couples, and groups of friends looking for a high-quality culinary experience.
- Type of food: Franco-Oaxacan fusion.
- Payment: Credit cards, debit cards, cash
- Accessibility: Wheelchair accessible.
- Parking: Valet Parking with its own parking lot.
- Reservations: Recommended, especially for dinners and weekends.
- Nearby public transport: Between Metro Auditorio and Metro Polanco
