Mexico City Welcomes First Beefbar Outside Europe

Beefbar, an exclusive meat-centric restaurant hailing from Monte Carlo, has opened its latest restaurant in the iconic Camino Real Polanco Hotel in Mexico City, perfectly complementing the elegant design by Mexican architect Ricardo Legorreta.

This new restaurant – the first Beefbar outside Europe – can host nearly 200 discerning guests and provide them with unparalleled meat cuts from world-class meat producers mainly from the US.

“I strongly believe that eating out should be more than just a meal and this is why we wanted to create a glamorous and modern dining experience, where nothing is compromised,” Beefbar founder, Riccardo Giraudi, said. “Our restaurants are large works of art, sparkling and exciting, with eye catching beauty. The goal is to stray away from the stereotypical clichés associated with steakhouses and to create modern and attractive spaces, a mixture of contrasting textiles and materials.”

The restaurant interior was designed by famous Paris and Monaco based architects, Emil Humbert and Christophe Poyet from M2, who both have a reputation for bringing contemporary spaces to life. The interior design reflects the cuisine: crisp, noble, bold, pure, refined, simple and natural. It also balances traditional and contemporary styles; coolness and warmth; quality and seduction. A lavish combination of refined materials has been picked to bring it all together, including soft leathers in rich warm colors – like the onyx wood panelling and voluptuous amber lights to bring in earth colors into the ambiance – that combine undulating lines to create a truly unique space.

“We wanted to have a distinctive meat restaurant for this very special hotel, not your traditional American steakhouse,” Managing Director for Camino Real Hotels, Eduardo Ymay, said. “In addition to the incredible interior and ambiance, what really sets Beefbar apart is the fact that the meat comes directly from the farm without any intermediaries and that it has its own patented oven which gives meat a crisp and savory outer, whilst remaining juicy and tender in the middle.”

Once dubbed “a place where a simple steak and mash potatoes have been elevated to fine dining,” Beefbar currently has six locations around the world including Monaco, Moscow, Luxembourg and now Mexico City, helmed by Mexican Chef Antonio Pacheco.