Jardín Horacio

What Jardín Horacio is

Jardín Horacio is a garden restaurant on the first floor of Horacio 330, in Polanco. It opened in December 2024. The whole room is a planted terrace, built around a fountain, with the vegetation worked into the architecture rather than placed around it, and the point of the place is that the street noise stops once you are upstairs.

You do not walk in at street level, which is the main reason people describe it as hidden. The first floor is reached by a flight of stairs or by a ramp.

The cooking splits in two. There is a grill section, De nuestras brasas, with chicken, salmon, a fillet, a rib eye, a New York, a 900 g bone-in rib eye, a wagyu burger and a roast beef sandwich. And there is a Principales list that runs to pastas, tacos, an Iberian pork milanesa and a crab rice. The card changes with the season, and it changes more than most.

Who is behind it

This is the gap in the public record. Press from 2025 credits the menu to a chef and describes the restaurant as a collaborative project from a group of restaurateurs with decades in the business, but no source names the group, and the design credit that circulates for the entrance threshold rests on a single article. I have not confirmed any of it with the restaurant, so I am not going to repeat names here as though they were settled. If the group behind it turns out to be one you know, that would be the credential, and it is worth asking on site.

What can be said is what the kitchen does: cooking over coals, a seasonal card, and a bias toward vegetables on the opening sections that is unusual for a grill restaurant.

How the menu works

The card is in five parts. Para compartir is the sharing section, Lo fresco holds the cold and raw plates, Principales are the plated mains, De nuestras brasas is the grill, and there are sides and desserts. The menu asks guests not to modify dishes, notes that raw products are eaten at the customer’s own risk, and says the offer follows the season.

Para compartir is where the kitchen is most interesting, and it leans vegetable in a way that is unusual for a grill restaurant: a whole cauliflower over coals on tzatziki with sumac oil and truffled honey, roasted artichokes with babaganoush and sherry vinaigrette, salmon croquettes, a picaña chicharrón with guacamole. Lo fresco runs a grilled garden lettuce with a miso Caesar dressing, house burrata with tomato compote and naan, roasted beetroot on pistachio yogurt, and a yellowfin tuna tart with ponzu.

Principales covers pasta with pistachio pesto, prawn and picaña tacos, an Iberian pork milanesa with sage over a port reduction, a slow-cooked chamorro in recado negro, the catch of the day and a soupy crab rice. De nuestras brasas is the grill: half an organic chicken, salmon with green apple escabeche, a fillet, a 400 g rib eye, a 400 g New York, a 900 g bone-in rib eye with wedge potatoes and salsa macha, a wagyu burger with black truffle aioli, and a house roast beef sandwich. Chile en Nogada appears on the card in its season.

Drinks are broad rather than deep. A long cocktail list, a deep tequila, mezcal and whisky selection, mocktails, and a wine list of about twenty bottles, mostly Spanish and Mexican, with a handful open by the glass.

What I ate

The cauliflower over coals, which is the dish to order: a whole head on tzatziki, finished with sumac oil and truffled honey. The octopus a la plancha with salsa brava, potatoes and aioli. The roasted beetroot salad on pistachio yogurt with caramelised nuts. An Aperol Spritz alongside, which is the right register for a garden in the afternoon. And two desserts, the Fresas Dubai Jardín with chocolate sauce, pistachio praline and kataifi, and the seasonal dessert, which the day I went was a very large slice of chocolate cake.

What it costs

Prices below are the card of October 2026. Sharing plates and salads sit well below the grill, which is the expensive end of the menu, and the sides are a flat 80 MXN whatever you choose.

Item	Price
Coliflor a las brasas, tzatziki, sumac oil, truffled honey	295 MXN
Croquetas de salmón, 4 pieces · chicharrón de picaña, 200 g	329 · 376 MXN
Alcachofas rostizadas with babaganoush, 2 pieces	395 MXN
Pulpo a la plancha, 250 g	435 MXN
Tártara de res, 150 g · jardín de quesos y curados, 250 g	455 · 475 MXN
Ensalada jardín · betabeles rostizados · burrata de la casa	265 · 298 · 392 MXN
Tarta de atún, yellowfin, 150 g	390 MXN
Tacos de camarón, 3 pieces · tacos de picaña, 2 pieces	380 · 395 MXN
Pasta verde with pistachio pesto, 200 g	389 MXN
Chile en Nogada Jardín, in season · milanesa de lomo ibérico, 200 g	480 · 495 MXN
Pasta con camarones · pesca del día · arroz meloso de cangrejo	498 · 499 · 515 MXN
Chamorro en recado negro, 600 g	575 MXN
Sides: creamed spinach, wedge potatoes, mash, mixed salad	80 MXN each
Minipaletas de mango · churros · postre de temporada · tarta vasca	140 · 170 · 190 · 225 MXN
Chocolate s’mores · Fresas Dubai Jardín	245 · 365 MXN
Cocktails · beer · craft beer · mocktails	199 to 395 · 95 · 115 to 159 · 145 MXN

The grill carries its prices on a separate page. On the most recent version I have seen, half an organic chicken was 516 MXN, the salmon 485, the beef fillet 598, the burger 439, a rack of lamb 626, the 400 g New York 896, the 400 g rib eye 995, and the 900 g bone-in cut 1,995. Read those as approximate: that page is a little older than the rest of the card, the cuts get reshuffled between versions, and every dish I can compare across the two went up by five to fifteen pesos in three months. Ask for the current grill prices when you order.

A sharing plate, a main and a cocktail comes to roughly 1,000 MXN a head, about 53 USD, and a meal built out of Para compartir and Lo fresco rather than a steak costs a good deal less. Given where the kitchen puts its effort, that is arguably the better way to eat here anyway.

How to book

• Instagram @jardin_horacio carries a WhatsApp booking link in the bio, which is the route the restaurant pushes.
• Phone: 55 7380 3678.
• OpenTable lists Jardín Horacio, Ciudad de México.
• Weekend lunch is the busy service, and Sunday closes at 18:30, so book early in the day rather than late.
• Flag dietary needs when you book, since the card asks guests not to modify dishes.

Getting there

• Address: Horacio 330, first floor, Polanco V Sección, Miguel Hidalgo, 11560 Mexico City.
• Finding it: the restaurant is upstairs, not at street level. Go up by the stairs or the ramp.
• Metro: Polanco on Line 7 is the closest station.
• By car: Polanco street parking is hard at lunch and in the evening, so an Uber or DiDi is simpler.
• Access: there is a ramp as well as stairs, which is worth knowing if steps are a problem.

Before you go

• It is upstairs. The single most common reason people say they could not find it is that they were looking at street level.
• Confirm the grill prices when you order. That section prints on its own page and the figures here come from a slightly older version of it.
• Ignore the menus on listing sites. The card turns over hard and the published versions are often a year behind, with dishes that no longer exist.
• Order a side with a grill cut. They are 80 MXN each whatever you pick, and the grill plates come with less than the Principales do.
• Closed Mondays, and Sunday service ends at 18:30.
• Pet friendly, which an open-air garden makes easy.
• The kitchen asks you not to modify dishes, so raise allergies and restrictions when you book rather than at the table.
• Check the hours before you go. The hours on this page come from the venue’s public listings, which drift, so confirm on Google Maps or the venue’s own channels before a special trip.

Watch the visit

The reel above is the short version: the garden, the fountain, the cauliflower and the strawberries. For the rest of the city, open my map or browse the Mexico City recommendations.