It combines: The balance between sea, vegetables, meats and sophistication
Located in the heart of Polanco, Aúna is a space where Mexican tradition and a contemporary vision converge in every dish. Led by chef Fernando Torres, formerly of Quintonil and with experience in some of the country's most renowned kitchens, this restaurant has become a gastronomic benchmark for those seeking a menu that balances the bounty of the sea, the prominence of vegetables, and a selectio
For seafood lovers, Aúna's menu offers true must-tries such as the scallop aguachile with lime and pomegranate, or the stone crab tostada with chaya almond and habanero mayo. However, it's in its vegetable offerings that Aúna's cuisine truly shines. Far from simply using vegetables as a protein substitute, here the plant-based ingredients take center stage in independent dishes brimming with nuance. Examples include the roasted cauliflower in chilhuacle chile adobo with crème fraîche or the carrot, hazelnut, and Savoy cabbage terrine, where the textures and flavors achieve a harmony that surprises the palate.
For those who prefer meat, Aúna also presents well-prepared options, such as duck leg with Oaxaca adobo and toasted corn, a combination of traditional and cutting-edge techniques that highlight the flavor and quality of the ingredients.
The experience is enhanced by a wine list curated by Wilton Nava, former wine director of Quintonil. Far from complicated classifications, the wines at Aúna are intuitively organized into categories such as "fresh and fruity reds," "elegant and complex reds," and "powerful and robust reds," making it easy to choose the ideal pairing for each dish. In addition, you can find true Old World gems that elevate the culinary experience.
With a minimalist design and an atmosphere that merges nature with sophistication, Aúna is a gastronomic destination where tradition is reinvented and flavors become a celebration of Mexican cuisine from a contemporary perspective.
