Eat Your World

"This beautifully rich shrimp soup, its dark broth deeply redolent of the sea, is a classic starter for a memorable meal at Contramar, one of D.F.'s best seafood restaurants."

Daniel Gritzer

"Next, I had an octopus aguachile at a pretty fantastic seafood restaurant called Contramar. This one had cooked octopus, a lime-and-chile dressing, cucumber, onions, and minced herbs. I really enjoyed both versions."

Naomi Shimada

"Contramar’s version was a beautifully balanced medley of shrimp, octopus, and fish, mixed with cucumbers and red onions in a spicy, lime-y broth."

John Sconzo

"The Aguachile de Campechano served shrimp, octopus and fish along with cucumbers and red onions in a spicy, vibrant broth created with a combination of lime and chiles. I could go for some right now!"

Amy Sherman

"The must-order dish is the raw tuna tostada with chipotle mayonnaise, avocado, and crunchy sweet fried leeks, a dish they invented, but everyone else copies."

Eat Your World

"These beautiful tostadas de atún (4 for 150p) are eminently satisfying. The different textures mix and mingle and throw a party in your mouth."

AFAR Magazine

"The tuna tostada is apparently much copied elsewhere, but it can only be this good here."

John Sconzo

"It was a a basic presentation that relied on the quality and smart proportions of its ingredients to make it stand out. That is always a good model for culinary success when the ultimate goals are deliciousness and fun."

Sara Deseran

"Suddenly Mexican food wasn't just the delicious, homey, "authentic" food of our previous travels, but something sophisticated yet casual, urban, and exciting."

Mariana Guzmán

"These shrimp taquitos will not let you down."