Calle de Durango 200 Col. Roma
México city, Mexico 6700

April 30, 2016



Finally, I visited Mexico during March! Contramar, a seafood-focused restaurant, is definitely one of my favorite places in Mexico city.

To start things off, the house-made pickles were all-important. They were lightly pickled and served warm surprisingly. My addiction was cauliflower and garlic (!!), and even the carrot was not dull at all in this case.

For appetizer, we got the ceviche. The firm white fish absorbed a marinade of lime juice and chile serrano. There was definitely a decent dose of heat. The garnish of bell pepper provided a crunchy texture. This was a pretty good ceviche if not life changing.


Pescado a la talla in contramar style

For main course, we ordered the house specialty fish. They showed us the opened butterflied fish before it was grilled. The freshness was a surefire path to delicious. It might look aggressively seasoned, but the flavor was so delicate. The fish was half with red chili adobo rub and half with parsley rub, totally fell in love with the parsley rub. The meat itself was flaky and tender. And the optional homemade chilli sauce was totally a must for us.


The fish was served with warm tortillas and black beans. Both were an elegant exercise in carb-loading.


Fig tart

Forgive and forget, and lastly we could not resist but get the dessert too. The fig tart was so fresh and delightful that it seems to fit in even the fullest of bellies. We ate the tart and drank our coffee slowly, trying to prolong the pleasure of being there. Contramar was a near-perfect experience.