Eloise Chic Cuisine

This 15-year-old French spot on Avenida Revolución blends classic technique with modern touches — think bouillabaise made with udon instead of traditional fish stew base, and beef cheek prepared boneless with a mix of cheeses. The dining room is filled with flowers and vintage furniture, and the wine program leans French with a solid selection of bottles to pair with the menu.

Standouts include the foie gras, beef Wellington, duck à l'orange, and the truffle pasta. The French onion soup should taste caramelized, not burnt, and the Hamachi is a popular starter. Service is attentive without hovering. Reservations recommended, especially for weekends.