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.
Unique Things
From Visitor Experiences
Vegetable-Centric Multicourse Tasting Menu: Sud 777 is notable for its predominantly vegetarian tasting menu, which is unconventional in Mexico City where meat is traditionally favored. Chef Edgar Núñez emphasizes creative vegetable dishes such as beet tartare and spinach sautéed in sherry, showcasing a modern, vegetable-forward approach to Mexican cuisine.
Architectural and Ambiance Design: The restaurant features a modern, sprawling space with lofted ceilings, dark wood, and earthy colors, designed by Chef Núñez himself. It offers a bi-level labyrinth of indoor and outdoor dining areas that blend nature with fine dining, providing privacy and a unique atmosphere that enhances the culinary experience.
Use of Indigenous and Local Ingredients with Innovative Drinks: Chef Núñez sources much of his produce from local farmers and the Xochimilco region, integrating seasonal and indigenous Mexican products into his menu. Additionally, Sud 777 offers specially developed fruit-origin drinks that complement the tasting menu, adding an unconventional beverage pairing element to the meal.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Sud 777 in Álvaro Obregón include:
Octopus: Featured in the signature Black Recado Octopus dish, octopus is prepared with traditional Yucatan flavors and modern techniques, showcasing the restaurant's innovative approach to Mexican cuisine.
Beef Tongue: Used in elevated tacos, this humble ingredient is transformed into a sophisticated dish, reflecting the chef's creativity in reimagining Mexican staples.
Beans: Often paired with fresh produce like fennel and grapes, beans are a key ingredient that highlights the restaurant's commitment to fresh, locally grown ingredients, some cultivated on-site.
Duck Magret: Combined with unique elements such as ant eggs and smoked avocado, duck magret exemplifies Sud 777's avant-garde style and fusion of traditional and contemporary flavors.
Mole (Yellow and Negro varieties): Used in dishes like duck breast in yellow mole and tamale soup with mole negro, mole sauces are integral to the restaurant’s menu, blending deep Mexican culinary heritage with modern presentation.
These ingredients are significant as they represent a blend of traditional Mexican flavors and innovative culinary techniques, with a strong emphasis on freshness, local sourcing, and creative reinterpretation of classic dishes.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Multicourse menu with dishes like beet tartare and avocado with foie gras
A La Carte
- Kampachi tostada: $15
- Oaxacan tamal soup: $12
- Red snapper al pastor: $30
- Local turkey with 'mole amarillito': $25