Marea Restaurante de Mar

Chef Lula Martín del Campo — winner of the 2024 Best Chef award and featured in the *Guía México Gastronómico* list of top restaurants — helms this seafood-forward spot centered on sustainable Mexican ingredients and the mantra of mar, maíz y mezcal (sea, corn, and mezcal). The ceviche de pescado negro is the standout, alongside whole roasted fish cooked to precision, fish tacos Baja-style, and tiradito de marlín. For vegetarians, the esquites de maíz criollo and pozole de maíz y setas hold their own.

The space is calm and conversation-friendly, with indoor seating and attentive service that knows the menu well. Dishes lean fresh and straightforward, built around quality seafood and native corn varieties. A mezcal de maracuyá makes for a solid way to close the meal.