The story
In the heart of Mexico City’s Roma Norte neighborhood, Sepia occupies a grand white house. The walls are covered with art, the lighting is warm and sophisticated, and a projector screens classic Italian films such as La Dolce Vita. The space feels like a home, without pretension – a place where tradition, style, and nostalgia meet innovation in technique and flavor.
Chef Julián Martínez grew up fishing with his father off the coast of Guerrero, learning the value of fresh ingredients and environmental care. His path to Italian cuisine began in international restaurants, where he specialized in Italian cooking while working with Grupo Becco. He traveled to Italy to refine his technique alongside Enrico Crippa of Piazza Duomo, Bruno Cingolani of DulcisVitis, and Massimo Bottura. On August 16, 2017, he opened his own restaurant: Sepia.
Sepia’s Italian cuisine is built on fresh, Mexican-sourced produce. The menu spans antipasti, handmade pasta, seafood, and a curated wine list. Dishes range from crudo of kampachi with stracciatella and garlic-infused oil to ravioli filled with short rib in a cacio e pepe sauce, and pappardelle with wild boar ragù. Pastas are made in-house, and the kitchen emphasizes sustainable fish and seasonal vegetables.
Sepia has been consistently recognized for its wine program. From 2020 to 2023, Wine Spectator awarded it the Best of Award of Excellence (Two Glasses), a distinction given to outstanding wine lists worldwide. The restaurant has also been named one of Mexico’s best by the Guía México Gastronómico (2018–2023), received the Marco Beteta award (2019–2023), was voted best restaurant in Mexico by Gentleman magazine (2020), and earned Top Italian Restaurants recognition from Gambero Rosso (2022–2023).
Recognition
Ambience
Details
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