The executive chef, Mikel Alonso and hissidekick, Gerard Bellver, have managed to create a restaurant that has beenlisted as one of the 50 best in the world. Indeed, Bellver (who studied underFerran Adria at El Bulli in Gerona, Spain), likes to describe the food as"sumptious with surprises" and that it certainly is. At the upper end ofrestaurant dining in Mexico City, Biko provides an experience that really isimpeccable on every level, from food to service and even to the design, whichmakes fantastic use of sunlight without it being too overbearing. Highlyrecommended is the tasting menu with an accompanied wine course, allowing for variedpanoply of flavours that really do jump around the palate. Come with a bigbudget and an appetite for rich, but not heavy food.