Rachel Gremillion C.
Google
Overall, I had a great experience. The ingredients were fresh, the dishes creative and tasty, and the presentation beautiful. The portion sizes were perfect for two people wanting to sample multiple items.
Ambiance and Atmosphere:
The tables are spaced comfortably to avoid overcrowding. The decor exudes sophistication with earthy and stone tones of grey, brown, and black, complemented by terrazzo floors. The dim lighting, accentuated by yellow track lighting over the tables, creates a cozy ambiance, while mellow music plays at a reasonable volume. My only minor gripe is the rough texture of the stoneware dinner plates, which made for some loud knife screeching.
Service and Staff:
Our server greeted us politely and provided three menus: food, wine, and cocktails. When we placed our initial order, he suggested we might want more food, so we added a couple more items. Drink orders were taken quickly, and empty plates were cleared efficiently. The first course arrived just as I took my first sip of my cocktail. Initially, I felt a bit rushed with frequent visits from our server, but the pace slowed as the meal progressed. Our table's proximity to where servers stood looking over the guests did detract a bit from our privacy.
Drink Options:
I appreciated the cocktail menu since my partner doesn't drink wine. Although my first choice, the Chulep, was unavailable, I enjoyed the Plus Ultra, made with Beefeater Gin, Pocimario Vermouth Rosario Seco, lemon, hibiscus, and aquafaba. My partner had a classic Penicillin. The cocktails were decent, but not outstanding enough to order another round. Apart from cocktails, there was a diverse wine menu with many options by the glass and two appealing house-made non-alcoholic drinks: an Agua fresca with hibiscus and orange, and an apple and mandarin soda.
Dish Options:
Ultramarinos is a seafood restaurant, and the menu reflects that clearly. It is divided into five sections: four snacks, six raw and cured options, four vegetables, four options from the plancha and brasa, and three desserts. Unfortunately, the Salazon Sarubi from the raw and cured section was unavailable the night we went. We tried eight menu items overall.
First, from the raw and cured section, we ordered the tiradito in yellow garlic with cilantro and garam masala, and the cholgas al escabeche. The beautifully presented tiradito featured a creamy, tangy sauce that complemented the soft, mild fish perfectly. The mussels (cholgas) were large and minimally chewy, and the escabeche was flavorful without being too acidic. The delicious bread provided to soak up the sauces was a nice touch.
From the snacks section, we tried the croqueta de brandada. While well-prepared, with bold and garlicky salsa brava, I found the croquettes themselves a bit bland.
We then sampled the navajas (razor clams), chiporones (small squid), and ocas. The navajas were delicious, particularly with the XO sauce, my favorite of the night, though a few gritty bites were off-putting. The chiporones, accompanied by a tasty squid ink and red wine sofrito, were a hit with my husband, though, again, some bites were too gritty for me. The ocas, my first time trying them, were quite enjoyable and reminded me of a cross between a potato and a carrot. The panka sauce tasted suspiciously similar to the salsa brava but was still delicious.
For dessert, we indulged in the fruit ceviche and the ricotta batida. The ricotta batida, accompanied by a delightful apple ice cream, was my favorite. The fruit ceviche, marinated in tiger's milk, was off-putting to me and my least favorite dish of the night. However, I’ve heard from other people who really enjoy it.
I really enjoyed our meal and I definitely plan to return when I'm in the mood for high-quality seafood.
