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The Mexican-Spanish fusion cuisine served at Biko is described by chefs Bruno Oteiza and Mikel Alonso as "sumptuous with surprises." With a three-year-long streak on the World′s 50 Best" list by San Pellegrino, Biko has established its place as one of Mexico City’s top high-end restaurants. The menu changes often and consists of locally sourced seasonal ingredients, compiled into refined, simple dishes that match the minimalist décor of Biko’s dining room. The signature appetizer, "Foie 100% Algodón [Liver 100% Cotton]," is an elegant plate of whipped foie gras served with different complements depending on the season, including a version wrapped in iceberg lettuce, paired with cheese, and topped with cotton candy.