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Come before 1 to avoid the long wait at this airy seafood haven, a power-lunch spot for the creative and celebrity sets since it opened in 1998. While the people-watching is prime, your attention will be on the food: start with giant, raw almejas chocolates ("chocolate" clams, for their shell color), then try the famed raw tuna tostadas, maybe some fish cooked al pastor, minced soft-shell crab para taquear (make-your-own tacos), or the huge butterflied pescado Contramar—and save room for dessert. And there are few better places to enjoy the Mexican tradition of sobremesa, lingering over drinks and conversation after a meal.