Entremar

"Entremar is your lesser-known backup plan when Contramar is fully booked, which, yes, happens often. It’s run by the Contramar team and serves the same incredible seafood menu—including the iconic tuna tostadas and butterflied grilled fish coated in red and green salsa. The formal-ish yet beachy space has fewer crowds, and, refreshingly, not as many movers and shakers as its sister spot, and service is quick and friendly. Snag a table on the upstairs terrace for a great view of Plaza Uruguay’s cubist fountain, and save room for the strawberry meringue cake and fig tart before wrapping the meal with a carajillo or two." - guillaume guevara

"Entremar is your lesser-known backup plan when Contramar is fully booked, which, yes, happens often. It’s run by the Contramar team and serves the same incredible seafood menu—including the iconic tuna tostadas and butterflied grilled fish coated in red and green salsa. The formal-ish yet beachy space has fewer crowds, and, refreshingly, not as many movers and shakers as its sister spot, and service is quick and friendly. Snag a table on the upstairs terrace for a great view of Plaza Uruguay’s cubist fountain, and save room for the strawberry meringue cake and fig tart before wrapping the meal with a carajillo or two." - Guillaume Guevara

"There are plenty of enviable seats at Entremar, though certainly those on the terrace under the awnings and surrounded by plants are first on the list. Inside, try to book on the first floor, with the best tables resting in a row at the back overlooking the Plaza Uruguay.Of course, Entremar is about so much more than a good seat, and some of the best dishes to order include fresh tuna tostadas with chipotle sauce, a little avocado and fried leek, giving them a crunchy touch. Choose wisely when it comes to the aguachile, as the red is spicy, while pescado a la talla is the restaurant's signature dish. The boneless grilled fish is a feast for the eyes with its two sides sharing a red and green sauce. Finish with the tarta de higos or merengue con fresas." - Michelin Inspector

"Contramar’s helpful staff directed me to the restaurant’s the much-lesser-known sister spot mid-meltdown. It’s got nearly the exact same menu—and somehow none of the hype. We slipped into Entremar on our last night in the city, and it was everything I dreamed of. We ate the perfectly charred fish with still-warm tortillas, those freakin’ tuna tostadas that I still think about, and succulent stone crabs, a new favorite. Sure the mints at the end weren’t stamped with Contramar, but they did bear the name of a place that means so much more to me now: Entremar." - ByEmily Schultz