Great experience in the outskirts of Mexico City: Restaurant Sud 777 (25. August 2018)
The Restaurant Sud 777 was on my list for quite a while and last time when I’ve been to Mexico I had a booking but somehow didn’t manage to pay it a visit. This time, it worked. It is, admittedly, located in a quite remote part of Mexico City and a good 45 minutes car ride to get from the center to there. But it’s worth the travel. As a starter into the lunch menu, I went for a “Margarita de limón” (140 MXN) which was delicious but was probably also the only drink on the menu without chili.
I went for the “menu de degustacion” (1100 MXN) with the “juice and infusion pairing” (350 MXN).
The menu started with a “higo ahumaod, pescado curado” and was accompanied by a”Cerveza de Mula 5″. The fig was good, especially in combination with the fish. However, the fish had a very strong ‘fishy’ taste which was kind of overwhelming in terms of flavour.
As a side part of the dish, a “sopita fria de poro papa y betabel” was served. The soup was good and I especially liked the wooden spoon.
The “ceviche de callo y aloe vera, probióticos y polvo helado de pasto” was delicious on the one hand side and also rather refreshing, so quite a good starting dish.
The fact that they sprinkled grass powder all over it was a bit confusing to be honest but it made the dish – astonishingly enough – even better.
And the “grass drink” which was served as the pairing was – very unexpectedly – extremely mouth-watering. Who would have thought that grass is actually that delicious.
The next course was surprisingly simple, yet good. The “aguachile de jitomate y tuna” was basically a tomato prepared in a special way. So, overall good but nothing which makes your taste buds tickle.
I didn’t take note of the name of the drink but I really liked the glass. I mean, who doesn’t like a skull jar?
Again, a simple dish followed but it was more revealing than the tomato. The “cebolla, caldo de mejillón y reddución de ternera” was bascially onion in a meat juice. And it was just delicious. I don’t know how exactly they did it, but it was definitely – in its simplicity – a great dish.
The “bacalao en gel de pescado curado, caldo de frijol negro” was also not very strong and didn’t cary a lot of variety in terms of flavours but again the simplicity and how it was prepared really made for a great dish.
Finally, the “res, chocolate y foie local” really was a great main course. The beef was so incredibly tender that you could almost slide through it with a butter knife. And in combination with the chocolate sauce they served, it made for a great and luscious combination. The absolute highlight for me was the foie gras on the side. Smooth, intense, flavourful. In combination with the meat, just great!
As a first dessert, “coco, lychee y matcha” were served. The dessert was refreshing, sweet, yet not overly so, achieving a nice overall balance.
The second dessert looked amazing with the “cacao, frutos rojos y vino rosado”. However, it was a bit too chocolate heavy for my personal gusto.
Last but not least, a bunch of “friandises” were served – good, nothing outstanding though.
The place itself is absolutely great in terms of design. Simplistic. Intense. Clear.
The waiter generally do a good job. They are, on average attentive, and make sure you get everything you want.
They somehow weren’t able to bring bread and butter in the beginning. And there was none of that on the table. So, I assumed that wasn’t a thing. But only after the third course, when the other tables started filling up, I saw that every other table had bread and butter, I was a bit annoyed by the fact that there was none served.
Else, the service does a good job.
If you are a bit too early, you are led to the waiting area which is downstairs – nice atmosphere but the service isn’t the fastest.
The place is listed on the list of “The World’s 50 Best Restaurants” and I think it deserves it. The refined definition of the food in combination with the extraordinary pairing of drinks including with near-to-flawless service makes it worth being on there.
And last but not least, make sure you are booking a table well in advance as – on short notice – you won’t stand a chance to get a table.
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Contact Details:
Restaurant Sud 777
Blvrd de la Luz 777
Jardines del Pedregal
01900 Ciudad de México, CDMX (MX)
Tel.: +52 55 5568 4777
Homepage: http://sud777.com.mx
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
Dear Sven,
I’d like your readers to be well-informed, and fine dining is a passion we share. I’m not sure if you’ve ever had an experience which has left you spending time reviewing it poorly. Personally, I never review restaurants, but the Sud777 experience was so abruptly mediocre that I think it’s worth taking off the top 50 list.
I realize your team’s commitment to great content, so perhaps you’d like to consider this with your team.
Five reasons I’d consider taking Sud777 off of your list:
1. The tasting menu was colorful, but bland.
2. There was a piece of plastic in my fish. Really.
3. The waitstaff spilled hot oil on my pants. I was polite, but they felt too awkward to apologize. The management didn’t know what to do either. No one apologized.
4. They brought courses out as if it were a race. The experience felt rushed.
5. The frames were very crooked on the walls, they used Zara air-freshener sticks!
You can tell when a team culture has fallen apart, and Sud777 was indicative of the impact of mediocre management on the atmosphere, dining and cuisine. In short, the hype is a thing of the past.
I hope this felt informative, William!
Wiliam Averly