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Sud 777

Mexico City, Mexico

Exploratory chef brings global gastronomic wizardry to his hometown

On the Pass

Edgar Nuñez Magaña

One of Mexico’s prodigal sons, chef Edgar Nuñez toured the globe cooking at some of the world’s finest restaurants – including Noma and El Bulli – before returning home to join Sud 777, a restaurant which applies the techniques he learnt on his travels to Mexico’s humble, indigenous ingredients.

True to Nuñez’s personal vibe – friendly, sociable and always keen to engage – the restaurant has a party atmosphere to it. The clean-lined space is split across several rooms that each feel intimate, while the tasting menu changes monthly with post-modern-sounding dish names such as Liquid and Green, which is a cold seasonal vegetable and herb soup, served with a raspberry salad.

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