Patricia S got dinner at Pujol, currently ranked 12th among the world’s top 50 restaurants. Not “a nice restaurant”—the 12th best restaurant globally. Chef’s table experience.
Patricia S | Larkspur, CA
“Included were yoga classes, a visit to the Frida Kahlo museum and (so special) an after-hours expertly guided tour of the Anthropology Museum – not to mention an unbelievable dinner at Pujol – currently rated 12 on the list of the top 50 restaurants in the world.”
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Daily lunches got described by LLP as “incredibly delicious” and designed to “give you a flavor of Mexican cuisine—but also brain power for your classes!” She mentioned lots of fresh vegetables. Not cafeteria trays.
LLP | Solo Traveler
“They offered incredibly delicious lunches designed to give you a flavor of Mexican cuisine- but also brain power for your classes! (lots of vibrant vegetables).”
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jordanmphillips | Austin, Texas
“The food was some of the best I’ve eaten and I’ll be dreaming of the salsa macha for months.”
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jordanmphillips will be “dreaming of the salsa macha for months.” That’s the kind of specific food memory that doesn’t come from institutional cooking. robinthompsonphd called the food “outstanding, fresh and representative of the local cuisine.”
robinthompsonphd | Solo Traveler
“The food was outstanding, fresh and representative of the local cuisine.”