Located in the south of Mexico City, SUD 777 offers a respite from the city's fast pace. Its architecture—featuring vegetation, volcanic stone, and organic materials—engages in a dialogue with the surrounding Pedregal landscape, hinting at a cuisine deeply rooted in the local territory. Through his tasting menu, Chef Edgar Núñez presents a contemporary Mexican cuisine where the plant world takes center stage. Seasonality dictates the menu, allowing for the exploration of Mexico’s biodiversity through vegetables, mushrooms, seeds, herbs, and seafood. Rather than simply reinterpreting traditional recipes, SUD 777 seeks to craft a contemporary expression of Mexico based on its ingredients, landscape, and seasons.