Rosetta (restaurant)

Rosetta

Company type	Private
Industry	Restaurant
Founded	2010
Founder	Elena Reygadas
Headquarters	Mexico City , Mexico
Area served	Mexico City
Key people	Elena Reygadas (owner, chef)
Products	Mexican and Mediterranean cuisine, handmade pasta, artisanal bread

Rosetta is a dining establishment located in Colonia Roma, Cuauhtémoc, known for its fusion of Mexican cuisine with Mediterranean, particularly Italian, culinary elements. Established in 2010, the restaurant offers a menu that evolves with the seasons. Owned by chef Elena Reygadas, an alumna of the International Culinary Center who previously gained experience at London's Locanda Locatelli, Rosetta has been widely praised for its handmade pasta and artisanal bread. The British firm William Reed Ltd has included it three times on its list of the World's 50 Best Restaurants, while Reygadas was honored as Best Female Chef in 2023. In 2024, Rosetta received a prestigious one Michelin star in the first edition of the Michelin Guide dedicated to Mexican eateries.

Description

The offerings at Rosetta rotate according to seasonal availability. The kitchen emphasizes Mexican dishes crafted from regional ingredients, blending Mediterranean—chiefly Italian—culinary traditions. For instance, olive oil is sourced from Baja California, and burrata comes from Atlixco, Puebla; while vegetables are procured from Xochimilco and Valle de Bravo.

All bread and pasta served are prepared by hand; Reygadas mentioned that as of 2018, their dough had been fermenting for nine years. The restaurant’s distinctive guava bread roll features a flaky, buttery crust reminiscent of a croissant, filled with guava jam that has been slowly cooked and complemented by sweet cream. Menu highlights have included veal sweetbreads paired with yogurt, plum, and za'atar; ricotta and lemon ravioli; kale tacos accompanied by pipian and romeritos; sweet potato tamales with buttermilk; and honey jelly served alongside hazelnut butter ice cream and vanilla sauce.

History

Elena Reygadas pursued her culinary education at the International Culinary Center in New York City and subsequently worked 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, Reygadas inaugurated Rosetta within a historic Porfirian-era mansion situated on Colima Street in Colonia Roma. The interior was styled using furnishings sourced from markets and second-hand shops to evoke an outdoor ambiance. This design includes cozy seating, vintage lighting fixtures, candles, wooden floors replacing the original mosaic tiles, and walls painted in soft pastel tones.

Rosetta rapidly became well-regarded, particularly for Reygadas' baking expertise. This success led to the opening of two additional bakeries nearby—one located at Colima Street 179 (a former art gallery that closed during the COVID-19 pandemic) and another at Puebla 242. A third bakery named Café Nin was established 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 a five-star rating, emphasizing the consistently straightforward yet flavorful menu alongside a warm, romantic setting. Chilango magazine lauded the craftsmanship of its bread and pasta preparations, a sentiment shared by Bon Appétit. Leslie Yeh from Lifestyle Asia described the venue as intimate with "exciting" culinary creations, while a Fodor's critic highlighted its Italian-inspired influences. The Economic Times praised the guava rolls specifically, and Travel + Leisure En Español recognized both Reygadas and Rosetta for their ingredient respectfulness and inventive cuisine, also commending the establishment’s location. A reviewer from Gourmand admired the bread but felt that the overall food lacked wider culinary significance.

Rosetta has been featured three times on William Reed Ltd's World's 50 Best Restaurants list: ranked 34th in 2024, 46th in 2025, and 49th in 2023. Upon the introduction of the Michelin Guide to Mexico in 2024, Rosetta was awarded one star for delivering "high-quality cooking worth a stop." The guide highlighted Reygadas' internationally influenced approach and dishes designed for sharing. She received the Veuve Clicquot Business Woman Award in 2014 and was named World's Best Female Chef by the World's 50 Best Restaurants in 2023. In 2025, Rosetta earned recognition from the Sustainable Restaurant Association under Food Made Good for its commitment to sustainability.

Together with six other Michelin-starred restaurants in Mexico City, Rosetta was honored by Martí Batres, head of the city government, who presented chefs with an onyx statuette inspired by the pre-Hispanic sculpture The Young Woman of Amajac. This accolade celebrates Indigenous women’s vital contributions to gastronomy both nationally and globally.

Allegations of Workplace Harassment

In 2021, individuals formerly employed at Reygadas' establishments, such as Rosetta and its associated bakery, brought forward claims involving workplace and sexual harassment, along with accusations of withheld gratuities. Reports also included allegations of racial bias, highlighting a preference shown toward international patrons compared to local clientele. In response, Reygadas condemned these behaviors as unacceptable and introduced initiatives including "equal treatment training" and modifications to service procedures, such as enabling customers to place 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