Humo is the best pizza in the city. This paradisiac pizzeria gets its praise from its disruptive ingredients and unique combinations. Our pick? Sun-dried tomato and almond cream, brie and sheep ricotta, Kalamata olive tapenade, anchovies, and basil. Local ingredients: chorizo and pimenton in the wood-fired dough... can you think of something better? We can't. Visit for a chill late lunch of yummy appetizers (like pickled eggplants and sesame toffee) and their other-worldly pizzas.
Erre is a restaurant run by Obra, a Mexican from Cuernavaca and Ane Lore, a Basque from Beasin. Although they are not fans of labels, their restaurant is fueled by the combination of both their native cuisines. Like many other restaurants in the city, they love a grill and the subtle but sublime flavour of charcoal. Erre serves a daily changing menu, assembled from the early market finds. Besides their staple dishes, they also have a creative tasting menu and like anyone would expect from a Mexican and a Basque, a surreal selection of wine and mezcal.
