Walking into Contramar feels a little bitlike falling into a fishbowl. The walls are blue; you’re surrounded on allsides with only a small door on one side to let you out. What this all concealshowever, is perhaps one of the city’s best locations for seafood. You’ll alsonotice for sure, the impeccably decked out waiters, breezing past tables withbrisk efficiency along with the very pretty clientele who frequent it and cometo see and be seen. Getting past all of this though, and you’ll be treated tosome of the most impressive seafood, from the tostadas de atun, which are a Mexican classic but have a delicate oriental touch tothem. Follow that with some pescadoal pastor de esmedregal; another Mexican classicthat on street corners looks like a kebab and is typically made with pork. Ifyou’re not full at this point, also highly recommended is the pescadozarandeado; a classic from the Mexican state ofNayarit and is only fit if you’re in a group of 3 or more people.