DOS - Veracruz

Very creative and delicious! Clean, creative room design. Large selection of small series Mezcal! Very recommended!

We found this place and saw that it was a high end, so we decided to try it out. Huge disappointment! We had some vegetarians in our group and the waiters could not understand that the dishes needed to be without meat. The menu does not give ingredients and you can guess as waiters are not well informed about options or the way to adjust meals to any diet. We came to food that were inadequate, with bad taste, overpriced and extremely frustrating. I had fish and it wasn't worth what I paid for, I had the same taste. The quality was also average, I did not feel like the fish was fresh and we actually got sick after eating there....We would definitely not recommend.

I go at least twice a month, with friends, family, woman, for shops, etc. The staff is amazing, from owner to cook, hostesses, waiters and barman. Dos is the creation of the late Sergio, Elba his wife and Erick Guerrero (Koch), who used to work in Pujol, in México City with Enrique Olvera. Erick works with local farmers and fishermen. The food is mexican with a local turn. With the fishermen he had several workshops to create a sustainable fisheries culture. They only buy fish caught with hooks, so not by catch. If the fish is not the correct size, it will be released. All seafood is fresh. The staff is very knowledgeable regarding the specified five course menu and the weekly menu as well as pairings. The portions seem tiny, but in the end they feel exactly right. If you come to Veracruz, don't miss it. Check out their Instagram page to see their creations.

Great lunch with some friends. Although pretty expensive for Mexico it was worth the money. Wine was great (local white wine) and the food was great as well, however the shell-less crab was incredible! Downsides were the amount of employees walking around and staring at the table occasionally. This made it rather awkward since our group of 5 were the only ones in the restaurant. Most shameful was the coffee. A shame they do not know what an espresso is here, instead of that you 'll get a strong Americano in a small cup. This is not in line with the ambiance and grade of the food of the restaurant and I would recommend DOS to upgrade their coffee experience by getting some wonderful local coffee from Quatepec, get a good espresso machine and train their employees to be barristas. I wouldn 't see average since the food was very good but because of the downsides it wasn 't very good either.

First of all, I would like to congratulate the boss and owner of DOS to open a restaurant like this in a place like Veracruz, a city that does not exist between a financial center and a tourist destination. It is not casual that the city has nothing in terms of restaurants like DOS despite Veracruz culinary heritage. That's why I really wish DOS is the spearhead of a new foodie scene in the city. I have to say it can be described as clear. The decor is simple and unpretentious, which adds to a more relaxed, careless ambience. I would even dare to say that the ambience is mainly provided by lighting, so I would suggest going to this place when the sun is down, otherwise the place looks clearer and perhaps not appearing. The level of the DOS: You do not feel that the bill contains the decorator or the costs of the architect – the place is appropriately appreciated. Regarding the location of the restaurant, I have a conflict that decides whether it is well located or not. On the one hand, I really believe that DOS belongs to a more beautiful location, perhaps even a beach real estate. On the other hand, I think that the location of the restaurant is congruent with its philosophy and values: being a truly local food hotspot. Well, about the food, it's hard to check the menu because it's constantly changing. The menu of DOS is based on catching the day and since the cook is a believer of sustainable procurement, weather, season, sourcing and even fishing techniques affect ingredients every day, from raw meat to spices and pages. Nevertheless, the shellless crabstaco seems to be regularly on the menu, so for no reason the possibility of having one, they are spectacular and I'm sure you don't have something like that in the city. Overall, the food and its preparation are high quality. The menu is limited and increases the chances that everything you order will be delicious. Also parts are not pretentious restaurant size, which means they satisfy. The 5-course menu will be more than enough for a very fulfilling dinner, but I would recommend going your own way, browse the menu and order as many appetizers as you wish. Finally, it's about the staff. Definitely the weakest link in the chain and my reason for a 4-star rating. I must say that looks as if the business-as-usual of this place is not overcrowded, which is good for the experiences of customers, but highlights the different attitudes of the staff, for better or worse (device: try to combat this feeling of discomfort when you find your is the only occupied table in the entire restaurant). In my own experience, the Hostess/Barkeepers looked like a bad day: certainly not the best setting yet committed to adding customer satisfaction. With regard to the waiter he was friendly, knowledgeable, helpful and friendly guided us through the menu and through the entire dinner. However, I would recommend DOS not to inform customers about the menu, the restaurant and its concept politely. I'm sure almost every visitor has already made some research on the place and is aware of his practices and the culinary experience DOS aims at it. So please, do NOT use words like “that’s not the food you’re used to” or “that’s not the kind of place you regularly go to,” it might be true in fact, but it’s rude. You cannot create a brand image by reducing or annoying the habits of your visitors or their way of life. Overall, I would strongly recommend DOS to train its employees better to provide the culinary experience they certainly offer. Finally, another thing that really got my mood down, and if it wasn't for the food, I would have rated DOS as an average: the place opened around 7, and my party and I came around 7 sharp, but the staff still had the establishment of the restaurant, lights hardly switched on, and the worst of all, the place stunk by sanitizer and detergent. If you say your place opens around 7, then it should be 100% ready to 7, especially if you already know that guests come at this time – because a reservation was made. Finally, I really want DOS to be successful. I want this place to be here for many years. This is a place you need to visit not only because it is unique in the whole city, but because the food is great and because it offers a rather sophisticated development of the gastronomic heritage of Veracruz. You can find many seafood in this city, but nothing like what you find in DOS (by the way not only seafood, but also pork, beef or even lamb). I think, however, that DOS has many possibilities, such as the professionalization of its employees, the improvement of the construction process and even the improvement of its wheelchair friendliness (a ramp at the entrance would be very appreciated). Such defects cannot be perceived in a place like Veracruz, but if the boss/owner has a really high-quality place, all details should be taken into account.