The menu at Áperi features dishes prepared with regional ingredients, which provides a big boost to local producers. Chef Olivier Deboise’s kitchen is famous for recipes like roasted foie gras with mango ate paste, a traditional Mexican sweet; tongue poached in consommé and served with moringa-greens vinaigrette; and, for dessert, a squash-blossom panna cotta with ropope ice (ropope is a liqueur made with cream, sugar, and eggs). Reservations are necessary—and you can request a seat at the chef’s table for VIP treatment and a five-course tasting menu. Closed Tuesdays.
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Áperi
The menu at Áperi features dishes prepared with regional ingredients, which provides a big boost to local producers. Chef Olivier Deboise’s kitchen is famous for recipes like roasted foie gras with mango ate paste, a traditional Mexican sweet; tongue poached in consommé and served with moringa-greens vinaigrette; and, for dessert, a squash-blossom panna cotta with ropope ice (ropope is a liqueur made with cream, sugar, and eggs). Reservations are necessary—and you can request a seat at the chef’s table for VIP treatment and a five-course tasting menu. Closed Tuesdays.
