The salsa macha—a northern Mexican condiment of chiles, oil, and aromatics—cures the scallop gently while adding spice and umami. The tostada stays crispy because it's topped just before serving. It's a perfect appetizer that showcases the restaurant's respect for fresh seafood.
Tips from diners
Start with this while you wait for the main course—it arrives quickly and builds anticipation for what's to come.
This is Contramar's signature dish. A whole fish is butterflied, seasoned with the two contrasting salsas, and cooked over coals so each side develops char and depth. It comes with warm tortillas, pickled vegetables, and salsa verde for building tacos. The technique is simple but the execution is crucial.
Tips from diners
Order the pescado a la talla without hesitation—it's why people come back. Ask the server which fish is freshest that day, as the specific species rotates with the market.
The fish easily feeds 2-3 people. Don't order just for yourself—Contramar is built around sharing, and the pace is more fun with company.
The meringue is made to order and arrives warm, contrasting with cold strawberries and cream. It's the perfect closing note to a seafood-heavy meal—bright, fresh, and not heavy.
Tips from diners
Save room for this. The meringue texture is the draw—it's crispy outside, pillowy within, and it's made fresh for your table.
The tuna is incredibly fresh—sometimes raw, sometimes quickly seared. The tostada is the ideal vehicle for the fish, providing crunch and a canvas for the salsas. The simplicity belies the care in sourcing and execution.
Tips from diners
Ask the server to describe the tuna's preparation that day—it varies based on the catch and the chef's mood. This guides how you season and eat it.
Octopus is cooked until it's yielding and tender, then tossed with warm potatoes and finished with the simplest of dressings. The paprika adds a gentle smoke. It's a dish that celebrates ingredient quality over complexity.
Tips from diners
Order this as a shared starter or side. The warm potato-octopus combination pairs beautifully with a cold beer and sits perfectly alongside the main fish course.
Contramar has been a culinary pillar in Mexico City since 1998, serving the freshest seafood available that day in a lively garden setting. Chef Gabriela Cámara sources only what the market offers, creating a constantly evolving menu that changes daily. The restaurant is always full with locals, celebrities, and visitors who share long tables in the sun.
Book 2-4 weeks in advance if possible. Popular tables by the window fill fastest. If you can't get a reservation, try walking in very early (11:45am) or asking about counter seating.
Lunch is less crowded than dinner. Weekday lunches are the easiest to book. Expect a 1.5-2 hour experience including the fire and attention that each fish receives.
The kitchen is visible from most tables—sitting where you can see the fish being cooked adds to the experience. Request a garden-facing table when reserving.
The menu is daily and market-based. Fish and shared plates typically run 500-900 MXN per dish. Two people typically spend 1,500-2,200 MXN before drinks and tip.
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