Sud777

The story

Crafted with passion, served with love

A Different Kind of Mexican Fine Dining

Sud777 is not a conventional restaurant. Situated in Jardines del Pedregal at the southern edge of Mexico City, it describes itself as inspired by Japanese culture with a deliberately unconventional approach — fusing disparate elements to create an atmosphere that radiates, in its own words, rebellion. That spirit extends straight to the plate.

Chef Edgar Núñez and the Philosophy of Cocina Vegetal Mexicana

At the center of everything is Chef Edgar Núñez, co-owner and the creative force behind Sud777's identity. From an early age, an appreciation for vegetables — inherited from his mother — shaped his culinary outlook. That inclination became a guiding principle he calls cocina vegetal mexicana: a vegetable-forward take on Mexican cuisine that draws from the restaurant's own garden and the ancient chinampas of Xochimilco, while also incorporating fish and seafood sourced from other Mexican regions.

Núñez belongs to a generation of Mexican cooks actively repositioning contemporary Mexican cuisine on the world stage, working from a foundation of tradition, rigorous technique, and discipline. The results have been noticed internationally: Sud777 has ranked at position 31 in Latin America's 50 Best Restaurants and reached position 52 on The World's 50 Best Restaurants list. In 2020, Núñez received recognition from the Best Chef Awards and earned a place on the Best Vegetables Restaurants list — the same year Sud777 was honored with Wine Spectator's Best of Award of Excellence, a testament to the seriousness of its cellar alongside its kitchen.

Beyond Sud777, Núñez is co-owner of Comedor Jacinta, a more casual Mexican dining room, and has extended his reach to Quintana Roo and Medellín, Colombia. He is also a member of the Académie Culinaire de France and the Colectivo Mexicano de Cocina A.C.

What to Expect

Sud777 is the chef's vision of fine dining — considered, rooted in Mexican culinary tradition, and quietly ambitious. The atmosphere leans into its Japanese-influenced aesthetic to create something genuinely singular: not a museum of Mexican food, but a living, evolving expression of it. Whether you come for lunch, dinner, or one of the tasting menus, the experience is shaped by produce, place, and a kitchen that takes vegetables as seriously as any protein.