Lorea

Oswaldo Oliveria' gorgeous little restaurant in the Roma district of Mexico city was an absolute treat last night. Opened only 3 months ago, Oswaldo is fresh from the Mugaritz stables and brings modern twist to the city. The menu changes each week, based on seasonality. Each dish thoughtfully prepared in a beautiful aesthetic surrounds. I especially loved the delicate pork belly prepared in front of us at the kitchen bar on grilled house made bread of the day. The bread changes daily, linseed and caraway in rye today, base charcoal grilled absolutely delicious. Finely sliced pork belly is placed upon a layer of razor thin radish, then pork dressed with green herbs and a sauce from a reduction of the cooking juices. We were told the flavour is imparted in the bread not the pork belly, indeed, delicious ++. The other standouts were the abalone on fragrant lemon risotto with a sprinkle of parmesan and local purple flowers (the name was lost in in translation), digestive vegetable consommé, and artisan Mexican chocolate. We chose "Todays menu" of 14 courses, all tiny and left feeling well fed but not full. The other option is the short menu of 9 course, portion sizes larger so the you eat the same amount but have less tastings, clever. Lorea is going places, so is Mexico City, it is superb, aesthetic, absolutely safe with great uber drivers. The chef insisted on providing us with a short list for lunch the next day. My choice is Nico's, the heart of mexican slow food movement and I will to as suggested for the guacamole prepared table side. After all Eater says its the best restaurant in Mexico city, so its a must do for me. I could easily spend 2 more weeks here, alas.