Elena Reygadas

Rosetta

Company type	Private
Industry	Restaurant
Founded	2010
Founder	Elena Reygadas
Headquarters	Mexico City , Mexico
Products	Mexican cuisine with Mediterranean (especially Italian) influences

'Rosetta is a dining establishment located in Colonia Roma, Cuauhtémoc, that focuses on Mexican cuisine infused with Mediterranean—especially Italian—elements. Established in 2010, the restaurant presents a menu that changes seasonally. Chef Elena Reygadas, its owner and an alumna of the International Culinary Center, who has professional experience at London's Locanda Locatelli, leads Rosetta. The restaurant has gained widespread critical praise, particularly for its artisanal bread and pasta. The British organization William Reed Ltd has included Rosetta three times in its list of the World's 50 Best Restaurants, and Reygadas was honored as Best Female Chef in 2023. In 2024, Rosetta received one Michelin star, marking the inaugural year of the Michelin Guides coverage of Mexican restaurants.

Description

Rosetta offers a seasonally rotating menu that emphasizes Mexican dishes crafted with locally sourced ingredients,<ref> incorporating Mediterranean influences, predominantly Italian.<ref> Key components include olive oil from Baja California, burrata cheese from Atlixco, Puebla, and fresh produce obtained from Xochimilco and Valle de Bravo.

The establishment makes all its bread and pasta by hand;<ref> as of 2018, Reygadas mentioned that the dough had been fermenting for nine years.<ref> A standout item is the guava bread roll, characterized by a flaky, buttery texture reminiscent of a croissant, filled with guava jam slow-cooked to perfection and complemented by sweet cream.<ref> Past menu offerings have featured dishes such as veal sweetbreads paired with yogurt, plum, and za'atar; ricotta and lemon ravioli; kale tacos accompanied by pipian and romeritos; sweet potato tamales served with buttermilk; and honey jelly alongside hazelnut butter ice cream and vanilla sauce.<ref>

History

Elena Reygadas pursued studies in gastronomy at New York City's International Culinary Center and gained experience working at Giorgio Locatelli's London-based restaurant Locanda Locatelli. Following the birth of her first child, she returned to Mexico and initiated a pop-up dining concept on Tonalá Street 20 in Colonia Roma, Mexico City.

In February 2010, she inaugurated Rosetta inside a historic Porfirian-era mansion on Colima Street within Colonia Roma. The interior design incorporates furnishings acquired from markets and second-hand shops, creating an ambiance reminiscent of outdoor settings enhanced by vintage lamps and candlelight. Original mosaic floors were replaced with wooden flooring, while pastel-colored walls contribute to the warm atmosphere.

Rosetta rapidly established itself as a popular venue, with Reygadas' baking skills receiving notable recognition. She expanded her enterprise by launching two bakeries in Colonia Roma—one located at Colima Street 179 (formerly an art gallery that closed during the COVID-19 crisis) and another at Puebla 242. A third bakery named Café Nin was opened on Havre Street 73 in Colonia Juárez.

Reception

Time Out placed Rosetta third among Mexico City's top 23 restaurants. Reviewer Beatriz Vernon awarded it five stars, highlighting the consistently straightforward yet flavorful menu alongside an inviting yet romantic setting. Chilango's Miguel Rivera commended the craftsmanship behind the bread and pasta, a view also shared by Bon Appétit. Leslie Yeh from Lifestyle Asia described the environment as cozy with "exciting" culinary creations, while a critic from Fodor's emphasized its Italian culinary roots. The Economic Times praised the guava rolls specifically, and Travel + Leisure En Español recognized both Reygadas and Rosetta for their dedication to ingredient quality and innovative cooking techniques, also noting the appealing location. A reviewer from Gourmand appreciated the bread offerings but felt the overall cuisine lacked wider culinary influence.

Rosetta has been featured three times on William Reed Ltd's World's 50 Best Restaurants list: achieving placements of 34th (2024), 46th (2025), and 49th (2023). Upon the launch of the Michelin Guide in Mexico in 2024, Rosetta was awarded one star for "high-quality cooking worth stopping for." The guide acknowledged Reygadas' international culinary inspirations along with her emphasis on shareable dishes. In 2014, Reygadas received the Veuve Clicquot Business Woman Award and was later named World's Best Female Chef by World's 50 Best Restaurants in 2023. Additionally, in 2025 Rosetta was honored with Food Made Good certification from the Sustainable Restaurant Association for its commitment to sustainability.

Among seven restaurants in Mexico City awarded Michelin stars, Rosetta was recognized by Martí Batres, head of the city government, who presented chefs with onyx statuettes inspired by the pre-Hispanic sculpture The Young Woman of Amajac. This gesture honored Indigenous women's vital contributions to both national and international gastronomy.

Allegations of Workplace Harassment

In 2021, individuals formerly employed by Reygadas' ventures, including Rosetta and its associated bakery, came forward with claims of workplace and sexual harassment, additionally asserting that their gratuities were withheld. Reports also included allegations of discriminatory practices, highlighting a bias favoring international patrons over local clientele. In response, Reygadas underscored that any form of misconduct is intolerable and must be dealt with promptly and thoroughly. She introduced initiatives such as training focused on equal treatment and revised service procedures, which now permit customers to place their orders directly with cashiers rather than through waitstaff.

See also

• List of Italian restaurants
• List of Mexican restaurants
• List of Michelin-starred restaurants in Mexico