Best Seafood in Austin (2025)

Suerte’s team channels coastal Mexico through wood fire and pristine seafood—think aguachiles, tiraditos, and whole‑fish presentations. Lauded by Michelin and regularly spotlighted by local critics, it’s a lively East Side hangout where Austin gathers for mariscos and mezcal.

An Austin patio ritual: icy martinis, impeccably shucked oysters, and a New England‑leaning menu that’s become part of the city’s dining DNA. Consistently praised by Condé Nast Traveler and local reviewers for top‑tier raw bar and seared scallops.

Since 1938, this market‑and‑counter has supplied Austin’s kitchens and locals alike. Grab Gulf oysters or a classic fried platter, then shop the cases to cook at home. Recognized by the Austin Chronicle’s Best of Austin and beloved for its community ties.

Part fish market, part raw bar, part neighborhood restaurant—Mongers turns pristine product into elegant crudo, ceviche, and simply cooked fish. Frequently recommended by Eater and local guides; a refined but relaxed choice for seafood done right.

A women‑owned, New England‑born operation serving buttery Connecticut and mayo‑kissed Maine rolls alongside a growing raw bar. Austin embraced Garbo’s early trucks; today the brick‑and‑mortar keeps the coastal spirit alive and is regularly highlighted by Eater Austin.

Family‑run and flavor‑packed, Deckhand pairs Gulf oysters with Thai‑Lao staples—tom yum, green curry, and Cajun boils—earning love from local critics and The Infatuation. Go for boudin and broiled oysters, then lean into the Thai side for a uniquely Austin mash‑up.

Downtown’s throwback raw bar channels New Orleans swagger with East and Gulf Coast oysters, seafood towers, and strong martinis. Covered by local media and The Infatuation, it’s a walk‑in‑friendly spot for briny snacks before a night out.

An intimate counter led by Uchi alumni, this seafood‑driven omakase earned a Michelin star for precise nigiri and seasonal bites. Reservations are essential; trusted by the Michelin Guide and praised by statewide critics for high‑caliber fish work.

Austin’s most elusive eight‑seat omakase focuses on traditional edomae technique and impeccably sourced fish. Frequently cited by local critics for its near‑impossible reservations and singular quality; follow drops closely if you hope to snag a seat.

A mother‑and‑daughter truck bringing Baja flavors to East Austin: crisp fish or shrimp tacos, ceviche tostadas, and weekend cócteles. Praised by Eater and locals for bright, clean seafood and genuine hospitality.

West Oak Hill’s indie seafood spot blends Texas, Louisiana, and Mexican coastal cues—wood‑grilled oysters, blackened redfish, and live music on some nights. Highlighted on Eater’s seafood map; locals swear by half‑off oyster Mondays.