Sud 777
Álvaro Obregón, Mexico
1 Star
The Experience
From Michelin Guide
Sud 777 enjoys an enviable location in Mexico City's ritzy Pedregal neighborhood. The space is modern and sprawling, with lofted ceilings, dark wood, and earthy colors.Chef Edgar Núñez presides over a multicourse tasting menu as well as a large a la carte comprising starters like kampachi tostada with fermented tomatoes and Oaxacan tamal soup with beans and black mole to main dishes like red snapper al pastor and local turkey with mole amarillito. Vegetables figure prominently on the tasting menu, and diners may be treated to the likes of beet tartare, avocado with foie gras, and a simple but spectacular spinach, sauteed in sherry and set in a pool of lush almond and garlic puree.
From Visitor Experiences
- Fine dining that keeps the room big: A sprawling, multi-zone space rather than the usual tasting-menu shoebox.
- A tasting menu that still reads as a menu, not a lecture: Dishes are recognisably Mexican in flavour structure, with modern restraint.
- Vegetable-forward cooking in a meat-forward city: The restaurant’s identity is built on putting produce first without turning the meal into a diet statement.
From Visitor Experiences
- Vegetables as the base note: The kitchen’s most consistent signature, pushing produce into the centre of the plate.
- Mole, including black mole and mole amarillito: Used as a defining sauce language rather than a single dish.
- Kampachi: A recurring raw or lightly cured fish, often paired with sharp, fermented acidity.
- Red snapper: Worked in a pastor-style format, bringing street-food logic into a fine-dining plate.
- Foie gras: Used as a luxury counterpoint in dishes like avocado with foie gras.
From Visitor Reviews
One-star restaurant in Mexico City’s Pedregal neighbourhood, run by chef Edgar Núñez, with a vegetable-led, modern Mexican register in a large, architectural dining room. The menu balances a multicourse tasting option with a long a la carte, moving from bright, acid-driven seafood starters like kampachi tostada with fermented tomatoes to deeper sauces and moles, including Oaxacan tamal soup with beans and black mole, red snapper al pastor, and local turkey with mole amarillito.