From owners Gabriela Cámara and Pablo Buenoof Mexico City's successful Contramar seafood eatery comes their edible tribute to all things surf and turf with a name that literally translates to the fish and the sea. The eatery is tucked behind a sleek open storefront of the Condesa neighborhood with elements of 60s design ranging like terrazzo floors and floated ceiling mixed with cozy comforts like walls stacked with rustic stacked-beams. The dining room itself is a series of cozy 4-Top arranged around the symmetrical space with friendly services as well as a few familiar faces from Contramar.
The Food
A delightful menu that could have easily gone in a more formal direction offers fine food for the masses with entry dishes like octopus with pickled vegetables, tuna tartare and grilled Pacific prawns cooked to perfection. Second course includes tomato and crab salads and chowder as well as asparagus risotto or capellini with anchovy chili. Main course includes fresh grilled fish options and heartier slow-cooked meats like short ribs with roasted potatoes or grilled rib eye.
Last Word
Owners of Contramar offer Condesa slow-cooked masterpiece with casual dining room and legendary meals.