A restaurant with a taste of the coast
Since 1998, Contramar has been preparing original recipes from the Mexican Pacific coast. In fact his first dish was charbroiled fish, very famous in that area.
Contramar (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Like a palm roof on the beach
A restaurant with a very nice atmosphere, from a palm roof like on the beach. Inspiration comes from simple meals on the Pacific beaches. Since the arrival of Contramar, many fish and seafood restaurants have sprung up.
In Mexico City, a concept like Contramar did not exist.
Contramar (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
A taste of the coast in the city
The concept of Contramar is the coast, so all the dishes evoke those recipes. Over time, it has been perfected to the point of being one of the best known seafood restaurants in Mexico City.
Contramar (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Charbroiled fish
The must-have dish in Contramar is undoubtedly charbroiled fish, very popular on the Pacific coast.
Contramar (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The first dish
In a novel moment for Mexico City, charbroiled fish was a success. The name comes from the term tallar (carving) the salsa.
Contramar (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Fish also known as sarandeado is usually prepared with a dried red chili salsa.
Contramar (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Red and green
It is originally from Contramar to make a red half and a green half. The salsa verde is not spicy and is intended for all diners who do not eat chili and prefer a lighter taste.
Contramar (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The charbroiled fish is emblematic of the place. In addition, the fish is always white, fresh with a light fat content so you can enjoy the flavor of the salsa.
The tortillas in Contramar are made by hand, respecting the original flavor. The fish tacos with these tortillas have a completely different flavor to the widely known flavors in the Mexican capital.
23 years improving
From the quality of the products to the dishes and the service, Contramar has improved and perfected the true cuisine of the coast.
Contramar (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Fish were eaten in Mexico City either in the markets or in a very formal way in European restaurants. It was difficult to find fish in a relaxed and simple atmosphere. Contramar filled the gap that there was in the gastronomy of Mexico City.
Since 1998 Contramar has been a watershed in the concept of seafood and fish in Mexico City to be a place that always had the highest quality. To date, it is a favorite of the inhabitants of the capital and a compulsory stop if you adore on sea food.
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