Rosetta inhabits a Roma Norte mansion transformed into a vertical garden - high ceilings, climbing vines, organ music, and an upstairs bar that doubles as a luxury waiting room. Elena Reygadas's kitchen works with seasonal Mexican ingredients through an Italian lens: precision pasta, reinterpreted moles, vegetable tartares that arrive unexpected and right. The tagliolini of lobster, the gnocchi in anchovy butter, the beet tartar - these moments genuinely land. The structural problem is service: documented and recurring, it rushes tables, clears plates before you finish, and closes the experience in under an hour without warning. For anyone arriving with grand-restaurant expectations, that's enough to break the spell. Worth visiting. Worth visiting with eyes open.
Rosetta earns its reputation mostly on the pasta, which is precise in a way that makes the rest of the menu feel like an afterthought
What to order
Start with tagliolini de langosta or gnocchi - the menu's most reliable dishes.
Reservations
Book ahead. Open Monday to Saturday in two seatings. Closed Sunday.
Price range
Author-driven cuisine with international standing falls into the high end.
Vibe
Vertical garden mansion, high ceilings, vines. Service tends to rush tables.