SESSAREGO. Rosticceria a base vegetale

Plant-based Italian rosticceria in Escandón serving handmade pasta, vegan ravioli, and a breakfast menu that includes chilaquiles with vegan egg. Sessarego shares a space with MUF pastry — the same owners run both — and is known for pesto ravioli, house-made pasta from scratch, and what regulars order: the chilaquiles with red sauce and vegan egg for weekend mornings.

The kitchen takes its time — everything is made fresh to order in a small space — and the approach shows in the details: vegan salmon and egg dishes that recreate the texture and flavor, black forest cake for dessert, and a menu that changes with seasonal pop-ups. Open Wednesday through Sunday with limited hours, so reservations via DM are recommended.