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Baldío is a restaurant that takes you on a journey through Mexico’s diverse landscapes and rich cultural heritage. Each dish tells a story, creating a direct connection to local farming families. With ingredients sourced exclusively from local producers, the menu celebrates seasonal diversity, blending traditional techniques with a contemporary vision. Baldío offers more than just food—it’s an experience that honors the roots of Mexican cuisine while reimagining its future.
Address and Contact Information
Address: Antonio Sola 26, Colonia Condesa, Cuauhtémoc, 06140 Ciudad de México, CDMX, Mexico
Phone: +52 55 4364 9852
Website: https://www.baldio.mx/
Menu Photos
Order and Reservations
Reservations: opentable.com.mxwa.me
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Reviews
Andy
Excellent. The food and service were terrific. The portions are a little small but worth every bite. I had the Focaccia de Maiz and Lomo de Cerdo Pelón Mexican. The server gave a great red wine recommendation to pair with the pork. My only regret is that I did not have dessert here – an excuse to go back.
… moreAndreas Chrysomallis
Baldío is a truly inspiring restaurant that combines great flavor with a strong philosophy. The food is delicious, thoughtful, and deeply rooted in a zero-waste approach, which you can feel in every detail of the menu.
Fermentation plays a beautiful role throughout the experience, adding depth, freshness, and complexity without ever feeling forced. The non-alcoholic pairing deserves special praise—creative, well balanced, and clearly treated with the same respect as a wine pairing. The strawberry tepache was a highlight: vibrant, precise, and perfectly matched with the dishes.
The dessert was also very interesting and memorable—original, surprising, and a perfect conclusion to the menu, showing how far creativity can go when technique and sustainability meet.
Service was excellent: warm, attentive, and knowledgeable, making the whole experience feel relaxed yet refined.
A restaurant with real identity, strong values, and outstanding execution. Highly recommended.
… moreFermentation plays a beautiful role throughout the experience, adding depth, freshness, and complexity without ever feeling forced. The non-alcoholic pairing deserves special praise—creative, well balanced, and clearly treated with the same respect as a wine pairing. The strawberry tepache was a highlight: vibrant, precise, and perfectly matched with the dishes.
The dessert was also very interesting and memorable—original, surprising, and a perfect conclusion to the menu, showing how far creativity can go when technique and sustainability meet.
Service was excellent: warm, attentive, and knowledgeable, making the whole experience feel relaxed yet refined.
A restaurant with real identity, strong values, and outstanding execution. Highly recommended.
Pedro M
We were very surprised by the Kale and the vegetables. Both dishes appeared to be simple but were finely elevated. We also had the pork with mole tacos, which had some Korean inspiration and was absolutely great.
Overall this place is very enjoyable. The food is of great quality and the service is friendly, quick and very attentive.
I would definitely recommend for a nice dinner and I cannot wait to be back.
… moreOverall this place is very enjoyable. The food is of great quality and the service is friendly, quick and very attentive.
I would definitely recommend for a nice dinner and I cannot wait to be back.
Canyon Rios
The experience at Baldío is exceptional from the moment you enter the restaurant. The environment is warm, welcoming, and thoughtfully designed—every detail contributes to a space that fully immerses you in the cuisine and philosophy behind it.
The menu guides you through an extraordinary gastronomic journey. From the house-made fermented beverages to the depth and precision of flavors in each dish, the experience is unlike any other restaurant I have visited. Every element feels intentional, refined, and deeply connected to place.
As a chef, what resonated most with me is Baldío’s commitment to a true zero-waste system. This practice does far more than reduce waste—it amplifies flavor, adds complexity, and challenges conventional ideas of modern cuisine. By transforming byproducts into something meaningful and delicious, the kitchen opens your mind to endless creative possibilities while maintaining integrity and purpose.
Baldío is not only a restaurant, but a statement on what thoughtful, responsible, and inspired cooking can be. I am genuinely inspired by this experience and will carry its influence with me throughout my career.
… moreThe menu guides you through an extraordinary gastronomic journey. From the house-made fermented beverages to the depth and precision of flavors in each dish, the experience is unlike any other restaurant I have visited. Every element feels intentional, refined, and deeply connected to place.
As a chef, what resonated most with me is Baldío’s commitment to a true zero-waste system. This practice does far more than reduce waste—it amplifies flavor, adds complexity, and challenges conventional ideas of modern cuisine. By transforming byproducts into something meaningful and delicious, the kitchen opens your mind to endless creative possibilities while maintaining integrity and purpose.
Baldío is not only a restaurant, but a statement on what thoughtful, responsible, and inspired cooking can be. I am genuinely inspired by this experience and will carry its influence with me throughout my career.
Lachana Owen
The flavours were excellent, but the portion sizes were disappointing. Only two protein dishes were served, and for my non-fish-eating husband there was just one protein option. We left hungry, which was surprising given the price point.
Bread and a spread would have helped, as would a written menu, especially since the restaurant was quite loud. We also weren’t aware that only one substantial course would be served and would have gladly ordered more if asked. Small gestures like these would greatly improve the overall experience.
… moreBread and a spread would have helped, as would a written menu, especially since the restaurant was quite loud. We also weren’t aware that only one substantial course would be served and would have gladly ordered more if asked. Small gestures like these would greatly improve the overall experience.
Ragnar
We dined at Baldío twice during our visits to CDMX in July and August, and both experiences were exceptional. Our first visit featured the lunch testing menu, where each course showcased meticulous plating and vibrant, layered flavours.
While the savory dishes impressed, the beverage program and desserts truly elevated the meal. The seasonal tepache — a traditional Mexican fermented beverage — deserves special mention. Baldío’s creative interpretations, particularly the tamarind and guava variations, deliver a complex interplay of tang, sweetness, and effervescence that feels both rooted in tradition and refreshingly contemporary.
The house-made kombucha is equally noteworthy: expertly fermented, well-balanced, and brimming with nuanced flavor. The care in their fermentation process is evident in every sip.
We enjoyed our first visit so much that we returned weeks later (no reservation) specifically for drinks and dessert. Seated outside at the open window bar, we savoured both the view into the kitchen, bar and engaging conversation with the knowledgeable team. Once again, the tepache and desserts proved impeccable — the perfect light indulgence for an afternoon.
Beyond the exemplary food and beverages, what distinguishes Baldío is its unwavering commitment to zero-waste practices. As one of Mexico City’s pioneers in sustainable gastronomy, the restaurant thoughtfully integrates environmental responsibility into every aspect — from ingredient sourcing to final presentation — without sacrificing creativity or quality. It’s a rare marriage of culinary innovation and ethical consciousness.
Highly recommended for anyone seeking progressive, sustainably-minded cuisine in one of CDMX’s most forward-thinking establishments.
… moreWhile the savory dishes impressed, the beverage program and desserts truly elevated the meal. The seasonal tepache — a traditional Mexican fermented beverage — deserves special mention. Baldío’s creative interpretations, particularly the tamarind and guava variations, deliver a complex interplay of tang, sweetness, and effervescence that feels both rooted in tradition and refreshingly contemporary.
The house-made kombucha is equally noteworthy: expertly fermented, well-balanced, and brimming with nuanced flavor. The care in their fermentation process is evident in every sip.
We enjoyed our first visit so much that we returned weeks later (no reservation) specifically for drinks and dessert. Seated outside at the open window bar, we savoured both the view into the kitchen, bar and engaging conversation with the knowledgeable team. Once again, the tepache and desserts proved impeccable — the perfect light indulgence for an afternoon.
Beyond the exemplary food and beverages, what distinguishes Baldío is its unwavering commitment to zero-waste practices. As one of Mexico City’s pioneers in sustainable gastronomy, the restaurant thoughtfully integrates environmental responsibility into every aspect — from ingredient sourcing to final presentation — without sacrificing creativity or quality. It’s a rare marriage of culinary innovation and ethical consciousness.
Highly recommended for anyone seeking progressive, sustainably-minded cuisine in one of CDMX’s most forward-thinking establishments.
Jessica Cross
We chose this spot for dinner on our last night in CDMX, and I’m so glad we did! What an incredible dining experience from start to finish. The food, décor, atmosphere, service, and presentation were all absolutely perfect.
We sat at the counter and loved watching each beautiful plate being prepared. I started with a prickly pear fermented juice, so fresh and delicious. We shared several small plates including the ceviche, chorizo, esquites, and pumpkin, and each dish somehow topped the last.
By the time we finished, we were full but couldn’t resist ordering double dessert instead of a main, and they were just as outstanding. If you have the chance to eat here, don’t miss it. I’m sure you can’t go wrong with anything on the menu!
… moreWe sat at the counter and loved watching each beautiful plate being prepared. I started with a prickly pear fermented juice, so fresh and delicious. We shared several small plates including the ceviche, chorizo, esquites, and pumpkin, and each dish somehow topped the last.
By the time we finished, we were full but couldn’t resist ordering double dessert instead of a main, and they were just as outstanding. If you have the chance to eat here, don’t miss it. I’m sure you can’t go wrong with anything on the menu!
Mathias Arkayin
Wow, just wow. I frequently travel around the world for food and have tried 150+ of the best restaurants in the city, and Baldío is easily the best modern Mexican restaurant I’ve tried in CDMX.
I was first blown away in Sept 2024, but now their chef has changed and sadly most of that menu won’t return. Fortunately as of Sept 2025, the new chef and menu are just as amazing.
Food — The ingredient sourcing is from the ancestral chinampas (floating gardens) in south CDMX, so the vegetable quality is stellar. Almost everything is cooked over coals or fire. Every single dish we tried was spectacular:
• The corn focaccia is easily the best in the city.
• The vegetables dish had the best pipian verde I’ve tried.
• The curry mole dish tasted like a better peanut satay sauce
• The tamarind mole with pork was rich, fatty, savory, not chocolatey or too sweet, and comes with kimchi and sriracha.
Drinks — You absolutely cannot miss their homemade non-alcoholic drinks. The tuna verde tepache, the strawberry & honey tepache, and the chamomile & lemongrass kombucha were all fantastic.
Service — Very friendly and warm. The interior decor is beautiful. Sit at the counter so you can watch the kitchen work its magic.
Accessibility — Easy to book on OpenTable or just walk in on most days. The restaurant is very well priced for the fine dining quality & service.
… moreI was first blown away in Sept 2024, but now their chef has changed and sadly most of that menu won’t return. Fortunately as of Sept 2025, the new chef and menu are just as amazing.
Food — The ingredient sourcing is from the ancestral chinampas (floating gardens) in south CDMX, so the vegetable quality is stellar. Almost everything is cooked over coals or fire. Every single dish we tried was spectacular:
• The corn focaccia is easily the best in the city.
• The vegetables dish had the best pipian verde I’ve tried.
• The curry mole dish tasted like a better peanut satay sauce
• The tamarind mole with pork was rich, fatty, savory, not chocolatey or too sweet, and comes with kimchi and sriracha.
Drinks — You absolutely cannot miss their homemade non-alcoholic drinks. The tuna verde tepache, the strawberry & honey tepache, and the chamomile & lemongrass kombucha were all fantastic.
Service — Very friendly and warm. The interior decor is beautiful. Sit at the counter so you can watch the kitchen work its magic.
Accessibility — Easy to book on OpenTable or just walk in on most days. The restaurant is very well priced for the fine dining quality & service.
ronnie Andren
This place is very special… you’re eating real food, all of it. Basically nothing is wasted… the staff is very warm and helpful when you try to communicate with them. They explained everything in English for us because we knew very little Spanish. We had the tasting menu and it was incredibly delicious… the flavors and ingredients were beautifully put together and tasty, always waiting for the next course to arrive. There’s so much in every dish, it’s hard to explain to you what was in there… when visiting Mexico City, it’s a place you need to stop and eat. Their cocktails were really good too.
… moreChristevan Prouty
Hands down the best newer restaurant in CDMX. The food is wildly delicious and fresh ingredients. The service is very smart, kind and knowledgeable about everything on the menu. The sign of a top tier restaurant menu is the consistency in how good each dish is. Baldio has mastered this. Bravo. This will be on everyone’s best-of lists soon.
… more