A lovely destination restaurant south of Plaza Villalongín, Chango offers cocina contemporánea de autor (contemporary signature cuisine) with maestro chef Daniel Aguilar Bernal at the helm. Seating is spread around various downstairs rooms and an upstairs terrace in a house best described as 'Mexican art meets art nouveau.' The menu is international and subtly experimental (expect sous vide cooking).
The orange’ risotto of ginger, zucchini and prawns deserves a mention, as do the fig tart with goat's cheese and the pork confit parcel with mango chutney glaze. Anglophiles will appreciate the banoffee pie for dessert.
