Opened in 2011 by Gabriela López Cruz and Chef Eduardo Garcia, Maximo Bistrot focuses on locally sourced and seasonal ingredients. Each morning, fresh produce is purchased from nearby markets, creating a unique experience with an all-new menu each day—including dishes like white truffle risotto, octopus with mole sauce, and frangipane cake with poached pears.
Whitewaller recommends: Taking in the thoughtful interiors, decorated with pieces by regional and sustainable trade artisans.
