URSO

What URSO is

URSO is a Mediterranean restaurant at Avenida Oaxaca 89 in Roma Norte, Mexico City, a few steps from the Fuente de Cibeles roundabout. It describes itself as cocina de mar y leña, sea and wood-fire cooking, in a bright courtyard. It was new when I filmed in July 2026, and Time Out México reviewed it in June of that year.

The building is the reason people talk about it. Three floors are built around a courtyard covered by a glass dome that lets in daylight, with concrete, wood, gravel floors, palms and hanging plants everywhere. There are Buddha and Maya-style statues, a terrace, and an upper lounge with a rope net stretched across the void that guests can walk out onto. On weekends a DJ plays in the lounge. Press coverage sums it up as Tulum moved to Roma Norte.

The kitchen runs on wood. The menu is short on garnish and long on product: raw and cured fish to start, a few shared plates, rice dishes for two, and whole fish and aged cuts sold by weight.

Who cooks here

URSO does not publish its chef’s name on its site or in the press coverage I read. When I filmed, staff told me the chef is Spanish, which matches the menu: jamón ibérico croquettes, pan de cristal with shrimp, arroz meloso, chuletón and Padrón peppers alongside Mexican ingredients such as chocolate clams, hongos de lluvia and salsa macha. Treat it as a product-led Mediterranean kitchen with a Spanish accent rather than a chef-name restaurant.

On the design side, one booking platform states that the project was developed by the same creative team as the Azulik hotel in Tulum. I could not confirm this from the restaurant itself or from independent press, and staff would neither confirm nor deny it when I asked.

How the menu works

Everything is meant for the middle of the table. The 2026 menu is organised in these sections:

• Pan: a sourdough loaf that arrives with butter melting inside.
• De bocado, one or two bites: jamón ibérico croquettes, a buñuelo of rain mushrooms and Vecchio cheese, shrimp on pan de cristal, oysters with mandarin ceviche, chocolate clams, scallop, bluefin tuna.
• Caprichos to share: cured kampachi, an heirloom tomato salad, wagyu carpaccio, smoked steak tartare, mussels marinara, grilled baby artichokes, patatas rotas with fried eggs.
• Arroces: creamy melosos rice for two, with grilled fish, rain mushrooms or Yucatecan suckling pig ribs. Allow 25 minutes.
• Mar y leña: grilled kampachi and fried rock fish, priced per 100 g, so a whole fish is sized to your table.
• Ganadería y leña: lacquered pork, beef cheek, a whole Rock Cornish chicken, a New York strip.
• Cortes madurados: aged chuletón of beef or wagyu-cross, per 100 g with a 500 g minimum.
• Sides: cacio e pepe fries, red pepper tatin, Padrón peppers, quelite salad, guacamole, house pickles, roasted leek with stracciatella.

Cocktails include an Urso Spritz and a drink called Mar Rojo. The main courses are big, so the format works best with four or more people.

What I ate

In July the table was the shared side of the menu: seared scallops in warm potato foam served on a large shell, the sourdough with the butter hidden inside, mussels marinara that came already shelled, the jamón ibérico croquettes and the small grilled artichokes with cheese. Those five are the dishes I would order again.

What it costs

Prices from the restaurant’s 2026 menu, in Mexican pesos:

Item	Price
Sourdough bread	105 MXN, about 5.50 USD
Jamón ibérico croquettes, two	95 MXN, about 5 USD
Scallop, 70 g	250 MXN, about 13 USD
Mussels marinara	260 MXN, about 14 USD
Grilled baby artichokes	260 MXN, about 14 USD
Rice for two	490 to 550 MXN, about 26 to 29 USD
Grilled kampachi	120 MXN per 100 g, about 6.50 USD
Aged chuletón, 500 g minimum	150 MXN per 100 g, about 8 USD
Wagyu-cross chuletón, 500 g minimum	300 MXN per 100 g, about 16 USD

Booking sites put the average spend at 1,500 to 2,000 MXN per person, about 80 to 110 USD, once drinks and a shared main are included. A lighter meal of bread, three or four small plates and a cocktail comes in well under that. Prices move, so check the menu on urso.world before you go.

How to book

• WhatsApp: +52 55 1818 6381, linked from the reservation button on urso.world.
• OpenTable and Resy: listed as Urso, Roma Norte.
• Instagram: @urso.mx.

Book ahead for the terrace, for weekend evenings and for any group of five or more. Minors are admitted, although there is no children’s menu. Cards are accepted and there is valet parking.

Getting there

• Address: Avenida Oaxaca 89, Roma Norte, 06700 Cuauhtémoc, Ciudad de México.
• Landmark: Fuente de Cibeles is a two-minute walk. From Plaza Río de Janeiro it is about six minutes on foot.
• Metrobús: Durango on Line 1, along Insurgentes, about five minutes away.
• Metro: Sevilla on Line 1, about ten minutes on foot.
• Parking: valet at the door. Street parking around Cibeles is difficult at night.

Before you go

• Come as a group. The rice, the fish and the cuts are portioned for two or more, and the best mains are by weight.
• Wear trousers if you want to walk the net. It is a rope net over the lounge and it is see-through from below.
• Allow time. Rice takes 25 minutes and the grill works at its own pace. Plan two hours for dinner.
• Weekend evenings are loud. The DJ plays in the upper lounge. For a quiet meal, book lunch or the ground floor.
• Hours vary by source. The site says 13:30 opening and Monday closed; other listings show a 10:30 breakfast opening. Check Instagram the day you go.
• Pair it with a drink nearby. Somma Rooftop on Cozumel is a ten-minute walk for wine afterwards, and La Pantera Asador is the other wood-fire option in the neighbourhood.
• 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 shows the dome, the net and the five plates from my July visit. For more places nearby, open my Mexico City map or browse the rest of the Mexico City recommendations.