Contramar
Seafood restaurant · Roma Norte ·
Seasonal seafood specialties & long, vibey lunches since 1998
Seasonal seafood specialties & long, vibey lunches since 1998
"The artsy-upper crust of the La Condesa neighborhood, hangers-on following the scene, businessmen on lengthy lunches, and a smattering of tourists crowd the tables here. At Contramar, you'll fully understand why lunch is the most important—and longest—meal of the day in Mexico City: By 2 p.m. on Fridays, the brandy and rosé start flowing and lunch turns into multiple rounds of food and drink, smoke breaks on the sidewalk, and a place to be seen. The food is well-executed: tuna tostadas with chipotle mayonnaise and fried leeks, bracing ceviches and aguachiles, whole grilled fish a la talla served with warm tortillas and refried black beans. Dessert is exceptional—a waiter will bring over a tray to show you what's available, but just order as many as you can handle." - Scarlett Lindeman, Naomi Tomky
"For a memorable seafood meal at Contramar, start with a tostada—perhaps one topped with diced raw scallop tossed in salsa macha—then savor pulpo a la Gallega, a simple dish of tender octopus and potato cubes dressed with olive oil, flaky sea salt, and paprika, and don’t miss their signature pescado a la talla with red and green rubs on each side." - David Shortell
"Mentioned as an internationally renowned CDMX restaurant, Contramar is noted in the article as one of the projects by design firm La Metropolitana and the source of the custom-designed chairs used by Comal as a subtle design reference." - Jaya Saxena
"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." - The MICHELIN Guide US Editorial Team
"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