Huset Cocina de Campo
Unpretentious country kitchen cooking
A charming pocket of countryside amid the vast metropolis sprawl of Mexico City, Huset Cocina de Campo’s wholesome ‘field cooking’ cuisine has been winning over denizens of the Roma district since opening in 2015. Here executive chef and part-proprietor Maycoll Calderón brings his considerable experience working alongside the likes of Jean George, Ferran Adriá and Juan Mari Arzac to bear with his own characterful inflection. The menu – comprising toothsome Mexican morsels crafted from seasonal produce – is cooked exclusively over firewood and served up at long tables and benches in a vine enshrouded grove flooded with natural light.

LATEST ARTICLES
Whisky Now?
An exclusive interview with collectable whisky expert James Mackay, who talks about the tumultuous market over the past few years, the parallels between whisky and wine and why now is the right time to start his new private whisky cask programme.
The Shrinking of Art
While some numbers point to a flailing global art market, a closer look reveals the advent of a new generation of collectors – one who eschews large-scale paintings and sculptures in favour of readily portable pint-sized treasures with a more pocket-friendly price tag.
Summit to Shore
From Alpine peaks to Mediterranean shores, Aman’s sanctuaries invite you to journey through mountain, city and sea – soon connected by Amangati, setting sail in 2027
Between the Lines
There is more than meets the eye in Hong Kong’s museums and galleries, where an intoxicating cocktail of self-expression, memory and a centuries-long tradition of stoic defiance offers a soul-reviving balm in an age of overreach.
Launching Dreams
An abiding love of art and all things beauty drives the remarkable designs of the Reymond Langton Design studio, from a colossal, 134m gigayacht to an onboard dining room that channels the grandeur of Versailles.