Sud 777 enjoys an enviable location in Mexico City's ritzy Pedregal neighborhood. The space is modern and sprawling, with lofted ceilings, dark wood, and earthy colors.
Chef Edgar Núñez presides over a multicourse tasting menu as well as a large a la carte comprising starters like kampachi tostada with fermented tomatoes and Oaxacan tamal soup with beans and black mole to main dishes like red snapper al pastor and local turkey with "mole amarillito." Vegetables figure prominently on the tasting menu, and diners may be treated to the likes of beet tartare, avocado with foie gras, and a simple but spectacular spinach, sauteed in sherry and set in a pool of lush almond and garlic puree.