Colima 166, Roma Norte,
Mexico City

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ESPENG

A team committed to systemic change

We are one of the few restaurants with a specialized team dedicated to sustainability. We set goals,
measure our impact, and work to integrate environmental and social criteria into our daily operations.

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Direct relationships with producers and traceability
We collaborate with suppliers under agreements that promote respect and sustainability. We are committed to long-term partnerships that strengthen small-scale economies. Our offerings adapt to what can be sourced responsibly—even if that means changing daily.

A plant-centered philosophy
We highlight vegetables without compromising creativity or flavor. Animal products are used with respect and in accordance with sustainable standards.

A culture of care for our team
We operate with transparency and uphold strong internal policies.

Circular thinking in action
We constantly seek innovative ways to reduce waste, reuse materials, repair items, and rethink processes. From composting and repurposing organic waste to converting oil into biofuel, eliminating single-use packaging, and repairing dishware for reintegration into service—we design our operations with long-term efficiency in mind.

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