Bajel

5 Aldo González Rubio - 2 months ago

This place is amazing. Recently opened, Bajel has the potential of becoming one of the best restaurants in the city. There was no favorite dish because everything is just perfect. Also the restaurant has a great view and the decorations and aesthetic, elegant and relaxing.

5 Deedee Xu - 4 months ago

Honestly I don't know why this place doesn't get more hype. The service is amazing, the staff went above and beyond for us. We got the tasting menu with wine pairing included and everything was so delicious and well executed. Not to mention reasonably priced. We've been in Mexico city for three weeks and this restaurant was definitely a highlight amongst all the touristy and "highly rated" places, which were mostly underwhelming to us. If we had more time we would come back.

5 Kyle Herzig - 3 months ago

Great experience from the mixed drinks to wonderful food. The staff was amazing to include a very talented bar tender and Ran the manager wad awesome. Very glad we went and will definitely be back.

5 Jonathan Moore - a month ago

Bajel is a fantastic celebration of Mexican foodstuffs u0026 culinary craft. We enjoyed every dish, and the thoughtfully curated selection of excellent cocktails. The wait staff is extremely knowledgeable and the attended to our allergies with care. Highly recommend

5 Jordan - 6 months ago

Extremely well made food. I thought the portions were the correct size for a tasting menu. The staff speaks extremely good English and knows the dishes inside and out.

5 Pol Picas (Mr. Picas) - 2 years ago

Tried this restaurant on christmas day. With only one month opened it shows a really nice level. We got the 5 course menu, (beeing a bit pricey for the city, but not for the space), which you can choose and make it your way. We choose 10 different dishes so we could try more. Starting with an amouse bouche which was pretty interesting, containing a purple sauerkraut, a homemade raspberry bonegar gel and holandaise with the sauerkraut juice, along with it, a crispy toast composed with cereals, lima beans and its pure, very fresh. The chef claims that he wants to work with some fermentation and traditional local products. We start the menu with the section of insects, trying one dish with escamoles (ant eggs) that was amazing, the texture was untuos, taste like earth a bit mushroomy but fresh bc it cantaint aguacate and chile serrano, on top a crispy ant made with burnt onion, that disnt taste too much. The other course was the chicatana ants, which we didn’t like too much, I guess the flavours all together didn’t work for us. Following up a bit more fermentation, this time kefir (great acidity, but too sweet for me) foam-like, betabel (purple craut) and nuts, interesting and nice combinarion but my taste was always looking for some more salty, taste like dessert. Onion soup with jamon emulsion, and. Oaxacan cheese. Nice soup, warm, savoury, served with jamon chicharron, also crispy and tasty, if smth i’ll ask for more jamon flavour on the soup which wasnt too much tasty. Following with some eggplant in escabeche along with a pure made with black and white garlic, some crispy layer made with chard and also some chard cream, nice course maybe didnt work as much as the other ingredients the texture of the eggplant. One of the most interesting dishes was the totoaba (croacker fish) with a huitlacoche pil pil and some stirfried huitlacoche. Being for me huitlacoche one of the most amazing ingredients that I ever seen, it ws such a nice idea to use emulsified in the pil pil, the obly thing i’ll say is that since the dish was a big portion, and the end felt a bit overwhelming aince there was nothing else to break the earthy/unamu flavour, just a bit fresh cilantro (really nice, but not enough).
We go with some lechon (suckling pig) served with pipian (kinda green mole) and some mexican herbs, fresh and in tempura, ended with a demiglace made with pork ear. Fresh, spicy, spiced as well, meaty, i guess that’s a nice dish that express perfectly the mexican flavours, i liked pretty much the pipian and reminded me a lot to a thai green curry. On the other side we had a fish served with seaweed. There’s a placton emulsed with aji, we fins some kombu (roasted that was amazing flavour) egg roe and alot of seaweed, 7 kinds they said. I would love to have again this dish, but i’ll add, ofc thats only my opinion, a sashimi cut, instead of a cooked fish served cold, i find the combination was amazingly good, really interesting but missing a nice texture of a fish that felt a bit rubbery, i’d love a fatty sashimi cut on there. A stop to clean abit the palate, an interesting interpretation of paletas (local frutty icecream) made with homemade berries vinegar and served really elegant.
Ending with to meat courses, we had
the sweetbreads, perfectly cooked and tasty, served with cauliflower pure, dried cauliflower (didnt work as good as the other dried textures) and pasilla chile sauce (i guess it was pasilla or maybe im wrong). A really tasty dish, overpowering abit the sauce but that combines reallly good, and u also fins a bir crumbs of what i think was oaxacan matured cheese. On the other side we had wagyu beef (which i understood was mexican) served with a really tasty and interesting bread yeast sauce , some perfectly cooked tupimanbur and a demiglace made with pork ear and infused with some mustard. Honestly, this dish doesnt need the wagyu, that was totally eclipsed by the other ingredients, i mean the wagyu was good, but man that tupinambur with the yeast dauce and the meatty flavor form the pork saue was too good.

5 David Mackie - a month ago

This was an unexpected delight!
The food was delicious and the service amazing. Many thanks to all staff and especially Nancy for her expert advice and friendly service and to Ricardo for the wonderful food. Muchas gracias for a special evening.
Susan u0026 David