Chef Edgar Nuñez
# 11 in Latin America’s 50 Best Restaurants of 2016
Visited: June 1st, 2017 – Lunch Service
In the southern part of Mexico City is a restaurant where food is exquisitely prepared, with an utmost essence of simplicity as the flavours are pure, well-balanced, and uncomplicated.
“I only use three to four ingredients in my dishes, that way, I highlight the flavours without over complicating your palate.” – Chef Edgar Nuñez
If there is a Mexican Chef that you have to know, it is indubitably Chef Edgar Nuñez, who is at the forefront of bringing modernity to Mexican cuisine. Chef Edgar has a very impressive culinary training, working in the notable kitchens of Ferran Adrià at the modernist elBulli, Paul Bocuse’s elegant restaurants in Lyon, and René Redzepi’s nature-focused restaurant at Noma. These experiences influenced and guided him as a Chef producing food that is modern, elegant, nature-focused, and with a strong sense of Mexican identity.
I came to learn that Chef Edgar uses a lot vegetables and herbs, and cooks them superbly well with his dishes. The result is a tasting menu that brought out a sense of calmness and zen, as if the Chef was not just nurturing our appetites, but also our bodies and souls.
Sud 777 offers both à la carte and tasting menus. Naturally we opted for the Tasting Menu along with juice pairings.
Natural Elements paired with Modernity
Sud777 is a beautiful restaurant located in the El Pedregal, an affluent neigbourhood in the south of Mexico City. The ambience of the restaurant evokes zen like calmness with beautiful green plants and the sound of the water stream echoing peacefully through the place. The decor accentuates the perfect marriage of natural elements with clean modern style.
Amuse Bouche Series
Intermezzo and Coffee
Sud 777 embodies a modern, elegant and nature-focused approach in the way Chef Edgar Nuñez delivers his beautiful cuisine. In talking to Chef Edgar, I learned that he uses a minimalist approach to preserve the integrity and natural flavour of his ingredients. This approach shows that the Chef has a keen mastery of self-control by not over complicating his dishes.
Every course in the tasting menu was soothing to our bodies and souls. A sense of balance and purity was evident in the flavours of Chef Edgar’s food. Every ingredient that he used had a sense of purpose, never to drown, but to enhance each other’s flavours. Even the juice pairings did its beautiful job of complementing and elevating the dishes well.
What I truly appreciated about this whole experience was the incredible hospitality that we received from Chef Edgar and his team at Sud 777. Chef Edgar personally brought out each courses of his beautiful tasting menu to our table. He carefully explained to us the nuances of his food and the components of his dishes, as well as our juice pairings. I admire and applaud a Chef that is physically present in their own kitchen. The service that we received from everyone at Sud 777 was wonderful. The staff was very friendly and attentive and they took good care of us. From the moment we entered, we immediately felt a welcoming and warm ambiance.
Our experience at Sud 777 was one of our most memorable dining experiences in Mexico City. I cannot wait to come back to this restaurant, hopefully soon.
If you ever find yourself in Mexico City, eating at Sud 777 is a must!
Meeting the Chef
Chef Edgar actually just got back in Mexico City from a food event in Monterrey just a few hours before our reservations. I can’t believe that he was kind enough to come to Sud 777 and cook his exquisite dishes for us. I am truly humbled to have met him and I am honoured to call him a friend. Thank you very much Chef Edgar and to your awesome team at Sud 777 for an experience that we will never ever forget.