Fine Dining
How do I actually get a reservation at Pujol or Quintonil?
Pujol (Enrique Olvera) and Quintonil (Jorge Vallejo & Alejandra Flores) are the two restaurants that anchor Mexico City on the World's 50 Best list. Both are hard tables, but not impossible if you understand the release windows.
Quintonil — release window
Quintonil opens reservations exactly two months in advance on their official site. If you want dinner on October 15, log in at 9 a.m. Mexico City time on August 15. Tables disappear within minutes, especially for parties of two on Friday and Saturday.
Pujol — release window
Pujol also uses a two-month rolling window and their own platform. The taco omakase counter (a separate, smaller experience) releases separately and is often easier to snag than the main tasting-menu dining room.
If they are full
Same-day cancellations happen. Refresh the reservation platform at 10 a.m. and again at 4 p.m. the day of your target date. Concierge services (SevenRooms Concierge, or a hotel like Las Alcobas or the Four Seasons) can also work the phones on your behalf, sometimes successfully.
The alternative worth considering: Rosetta, Sud 777, Máximo Bistrot, Contramar, or Baldío — all serious kitchens, none as hard to book, all deeply loved by locals.
Frequently asked
Quick answers
How far in advance should I book Pujol or Quintonil?
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Two months to the day. Both restaurants open a two-month rolling reservation window, and prime slots (Thursday–Saturday dinner) are typically gone within 15 minutes of release.
What is the dress code at Pujol and Quintonil?
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Smart casual. No shorts or athletic wear. A collared shirt for men is expected; jackets are appreciated at dinner but not required.
How much do Pujol and Quintonil cost?
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As of 2026, expect roughly 3,900–4,600 MXN per person for the tasting menu, before beverages, tax, and service. Wine pairings typically add another 2,000–3,500 MXN.
Are Pujol and Quintonil worth it?
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For diners already invested in tasting-menu restaurants, yes — both are technically flawless and deeply rooted in Mexican produce, corn, and technique. If you only have one splurge, Quintonil currently edges Pujol on service warmth and pace.