Contramar is the definition of a killer classic restaurant. They know exactly what to do to play into their strengths (seafood, service) and consistently deliver a top level experience that has guests returning again and again over the years. I loved it.
The tuna tostada is a legend for a reason. The rich tuna, the bracing acidity of citrus and pickle. We also had delicious whole steamed fish, super fresh, perfectly prepared, falling off the bone. We arrived just as they opened to a mostly empty dining room; by the time this fish appeared the entire room was full and buzzing.
Desserts were fantastic: I love when a restaurant pulls off sweet and savory with equal skill. The strawberry and meringue dessert harkened to a schaum torte from Wisconsin. The fig tart was absurd, and the banana cream pie was gone before any photographic evidence could be gathered.
After espresso, I briefly used the washroom. Returning from the facility, the waitstaff had not only completely cleared the table our large group had used, they disassembled it and were carrying pieces of tabletop over their heads out to the patio. Some of the most on point service I have ever seen. Bravo Contramar.