On September 18, Baldío will open its doors for a culinary exchange with SEM Lisboa, one of the world’s few truly zero-waste restaurants.
Founded by Lara Espírito Santo and George McLeod, SEM brings its Lisbon-based concept to Mexico City to create a one-of-a-kind experience with Baldío, centered around regenerative agriculture, small-scale farming, and sustainable gastronomy.

This event marks the beginning of Baldío CDMX’s international collaboration series, aimed at building a more sustainable future through food. The project is produced by Arca Tierra, an organization with over 15 years of experience working with farming families and restoring the chinampas of Xochimilco. The goal: to reconnect those who grow the food, those who transform it, and those who enjoy it.

The experience

For one week, SEM’s chefs will travel through central Mexico to visit the origins of Baldío’s ingredients. Alongside local farming families, they will exchange knowledge, harvest seasonal produce, and co-create dishes that will later appear on the evening’s tasting menu.
The first seating will be reserved exclusively for the farming communities involved in the project. Afterward, the experience will open to 70 guests for an unrepeatable tasting menu designed for the occasion.

SEM Lisboa

Known for its radical commitment to sustainability, SEM builds its menus around micro-seasonality and the total utilization of each ingredient. This philosophy also extends to its physical space, with tables made from recycled plastics, papier-mâché light fixtures, and a supply network of producers focused on soil regeneration and biodiversity.