How it started. A French food obsessive and a Mexican chef returning from a long culinary journey through Europe — Sandie Hamon and Gerardo Aguilar — decided to take dinner out of the fixed walls of a restaurant. The result was a pop-up practice: a temporary kitchen and a temporary table, in an unusual place, different every time, with a surprise menu and strangers seated together.
The Pop-In. Once a month, at The Hidden Kitchen's own club in the historic centre, a guest chef takes over the kitchen and an artist transforms the room. It is a closed-door dinner for thirty people only: five courses with cocktails and wine.
La Mesa del Chef. Bookable for groups of ten to fourteen, a chef's table installed in the middle of the working production kitchen — five courses with a welcome drink and house wine, eaten effectively backstage.
Who it is for. People who want a dinner they cannot reproduce, and who do not mind not knowing what is coming. It also works as a format for corporate events, which the team designs separately.
Practical notes. Everything is by reservation; there is no walking in. Prices sit well above an ordinary restaurant and are quoted per person, all in. Confirm the current price, the date of the next Pop-In, the address — which changes for pop-ups — and whether dietary restrictions can be accommodated, since the menu is set.
in the evening
Calle Humboldt 59, Colonia Centro,Ciudad de México. 06000
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