Iconic seafood institution with tuna tostadas & red/green grilled fish
Durango 200, Roma Nte., Cuauhtémoc, 06700 Ciudad de México, CDMX, Mexico Get directions
$$$ · Menu
"Chef Gabriela Cámara's Contramar has been open since 1998, but it's not resting on any laurels. Set on a busy street, this buzzy spot (read: reservations are key) enchants from start to finish and is all about seafood. Kick off the meal with a tostada, perhaps one topped with diced, raw scallop tossed in a salsa macha, before savoring pulpo a la Gallega, a simple dish of tender octopus and potato cubes dressed with olive oil, flaky sea salt, and a healthy dose of paprika. Pescado a talla, with red and green rubs on each side, is their signature dish, but there are many tempting main dishes. Finally, pick your pleasure from the dessert tray ferried around by staff." - Michelin Inspector
"This probably isn’t the first time you’ve heard of Contramar, and it won’t be the last. It’s legendary for its seafood-focused menu, and you should absolutely make a point to come here for the tuna tostadas and whole fish covered in red and green sauce. Make a reservation for lunch, when the sprawling dining room becomes an all-out party. If this is your first time in CDMX, a meal at Contramar is essential dining." - guillaume guevara
"This probably isn’t the first time you’ve heard of Contramar, and it won’t be the last. It’s legendary for its seafood-focused menu, and you should absolutely make a point to come here for the tuna tostadas and whole fish covered in red and green sauce. Make a reservation for lunch, when the sprawling dining room becomes an all-out party. If this is your first time in CDMX, a meal at Contramar is essential dining." - guillaume guevara
"Sobremesa is the extended period after a meal when people linger at the table to converse and relax. Nowhere is this more evident than at the seafood icon, Contramar. At this buzzing spot, where servers are constantly on the move and tables are packed at lunch, the energy is so contagious that it’s hard to resist saying yes to the whims of your waiter. Of course, people make reservations months in advance for their high-quality standbys that continue to impress, such as their pescado a la talla, a whole fish grilled and brushed with chile sauce and parsley, or simpler delights like tiritas Zihuatanejo—a variation of ceviche made with white fish, sliced and cooked in lemon, and topped with plenty of red onion—perfect for a hot day." - mariana camacho
"Sobremesa is the extended period after a meal when people linger at the table to converse and relax. Nowhere is this more evident than at the seafood icon, Contramar. At this buzzing spot, where servers are constantly on the move and tables are packed at lunch, the energy is so contagious that it’s hard to resist saying yes to the whims of your waiter. Of course, people make reservations months in advance for their high-quality standbys that continue to impress, such as their pescado a la talla, a whole fish grilled and brushed with chile sauce and parsley, or simpler delights like tiritas Zihuatanejo—a variation of ceviche made with white fish, sliced and cooked in lemon, and topped with plenty of red onion—perfect for a hot day. photo credit: Contramar RESERVE A TABLE WITH RESERVE A TABLE" - Mariana Camacho
