Seafood Restaurants in Mexico City

Charalita calls itself a "marisquería chilanga directo de la Costa Urbana" — a Mexico City seafood spot that brings coastal flavors to Roma Norte's rooftop scene. The terrace is lined with plants, good for cold beer and seafood snacks with friends.The tuna tostada is what to order — it shows up in nearly every recommendation. The menu leans on fresh seafood, micheladas, and cervezas, all at accessible prices. Open Wednesday through Saturday until 1am, shorter hours Sunday through Tuesday.

La Única takes the soul of a Mexican cantina and runs it through a Polanco lens — a contemporary spot built on surf-and-turf plates from the northern and Pacific coasts. The menu leans on premium cuts and coastal seafood, with the barbacoa norteña (flamed with mezcal and served with handmade flour tortillas) as a recurring order. The cantinero ceviche arrives finely diced with tostada carioca, and the chicharrón de rib and sopesitos de camarones al pastor both make the rounds.The space itself reads upscale but comfortable, with a terrace where you can smoke and a bar program heavy on mezcal and tequila. Reserve ahead — especially for the terrace — and note valet parking runs on the higher end. Fridays from 3-7pm they run a free cocktails-with-entrée promotion.

Seafood spot on the third floor of the Manacar complex serving tacos, tostadas, and grilled fish in a casual, walk-in friendly space. The tuna and mango tostada and the Hawaiian fish filet — grilled and topped with shrimp, cheese, and pineapple — are what regulars order. The Tamarindo Spicy cocktail gets a lot of plays, though the cocktail program is a notch below the Roma location.The Saturday drag shows pull a lively crowd, and the oversized screens make this a solid spot to catch a game. The lunch menu runs at an easy price point. Comes in quietest on weekday afternoons.

Chef Jonatan Gómez-Luna — one of Mexico's most decorated chefs — opened this rooftop Raw Mediterranean Bar atop Casa Izel hotel in Roma Norte. The space centers on exceptional seafood and a retractable roof that frames west-facing views across the city. The otoro tostada and tuna tostada consistently stand out, the guacamole with chapulines is what regulars order, and the ceviche and Martinis — made properly, without the stylization most bars layer on — are both worth the trip.The weekend brunch includes pastries or fruit, three small Mexican antojitos, a botana del mar that changes weekly, a choice of main (the eggs Benedict and torta ahogada are both excellent), and dessert. Live music starts at noon on weekends. Reservations are recommended, especially for the rooftop after sunset.

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.

Seafood straight from Mazatlán, Sinaloa, Sonora, and Baja California arrives daily at this Reforma outpost, bringing northern Mexican coastal flavors to a spot steps from the Diana Cazadora. The menu runs from charcoal-grilled zarandeados to aguachiles and ceviches — the tuna and mango ceviche is a standout, balancing fresh fish with sweet-tart fruit. Tostadas, tacos buchones (generously loaded), and grilled whole fish round out the offerings, with banda music playing at a volume that enhances the atmosphere without drowning conversation.The space fills up quickly, especially on weekends and Father's Day-type occasions, and service can slow when the dining room is packed. Tables near the parking entrance are less than ideal, but the sauces-on-the-side setup lets you customize heat and flavor to taste. Prices sit in the mid-range for the quality of seafood. Go for the mixed ceviche with octopus and shrimp, or the charcoal-grilled shrimp if you want the full Sinaloa experience.

This two-level seafood spot in Anzures serves straightforward Mexican-style seafood at moderate prices. The menu covers shrimp preparations like garlic shrimp (camarones al ajillo), fish fillets (both breaded and grilled), seafood cocktails, and empanadas filled with tuna or shrimp. The space includes a street-level section, and aguas frescas come in unexpected combinations like alfalfa with guava and pineapple.Service is generally quick even when the lunch crowd from nearby offices fills the tables. Bathrooms are kept clean, and the kitchen turns around orders fast. Delivery is available throughout the area.

Taboo brings Mediterranean-leaning cuisine and a party atmosphere to Masaryk. The menu centers on fresh seafood — grilled octopus, house-made pastas, fish carpaccio — alongside steaks and shareable plates like goat cheese fritters. It's part of Grupo RosaNegra, the restaurant group behind the saxophonist-and-DJ formula you'll find at their other locations in Cancún, Tulum, and Los Cabos.The vibe shifts as the night goes on: live saxophone, drums, and a DJ create more of a celebration than a quiet dinner. Mezcal cocktails are a strong suit — the passionfruit mezcalito gets regular orders. Reservations recommended, especially for weekends. Valet parking available.

Zanaya sits in the garden courtyard of the Four Seasons Hotel on Paseo de la Reforma, serving ocean-to-table seafood with a focus on Nayarit-style preparations. The menu features ceviches and aguachiles, zarandeado fish and grilled octopus, and a raw bar with oysters and shrimp cocktails, plus grilled meats and vegetarian options alongside the seafood stations.The Sunday brunch buffet runs until 4pm and includes an extensive spread: charcuterie and cheese boards, Mediterranean dips, raw bar, grilled seafood and meats, Mexican antojitos, and a dessert station. The restaurant operates Monday to Saturday from 7am to 11pm and Sunday from 7am to 4pm. Reservations are recommended, especially for weekend brunch.

Palmares is a rooftop restaurant on Durango in Roma Norte, with a tropical terrace packed with plants and an open-air dining setup. The menu leans Mexican with a strong focus on seafood — tostadas de kampachi and atún, pulpo, and grilled octopus are what regulars order, along with tacos de lengua and guacamole at the center of the table.The space feels like a quieter corner of Tulum transplanted to the city, and they're happy to have dogs join you on the terrace. Service tends to be quick and attentive, and the place stays warm with outdoor heaters when the temperature drops. Open Monday through Saturday 1:00 pm to midnight, Sundays until 7:00 pm.