I have been to Peru, and let me tell you that this place made me feel right there, the service was spectacular, the view on the terrace makes you feel like you are in a very special occasion. I highly recommend it!
April 2024
Spectacular place, incredible flavor, very good service, magical place I would return without a doubt...
Featuring the acclaimed cuisine of chef Gastón Acurio, La Mar by Gastón Acurio offers diners the chance to explore the authentic and diverse flavours of Peruvian gastronomy. With an atmospheric setting overlooking Biscayne Bay and the Miami skyline, the restaurant’s contemporary design provides the perfect backdrop for La Mar’s signature ceviches, freshly grilled anticuchos and speciality cocktails.
Other Information
Best for Outdoor Dining Because: Few places have the type of waterfront views that La Mar has, coupled with world-class cuisine and impeccable service, it's truly a must.
Best for Seafood Because: As the name suggests, La Mar is all about dining from and by the sea. Unbeatable ceviche and other Peruvian seafood are La Mar's signatures.
Best for Brunch Because: Bottomless champagne with ceviche and chaufa (Peruvian-style fried rice) makes for a pleasant change from the usual brunch. Try it and see for yourself.
About the restaurant: With its expansive tropically-planted patio on Biscayne Bay, this indoor/outdoor space has been a highlight of the Mandarin Oriental, Miami, since the resort opened. La Mar brings culinary excitement as well as views, thanks to the vision and recipes of La Mar's French-schooled Peruvian celebrity chef Gastón Acurio and the skills of on-site executive chef Diego Oka. Food & Drinks: As the eatery's name suggests, seafood is spotlighted. Acurio has indeed described La Mar as a cebicheria, and flash-marinated raw fish ceviches and tiraditos shine; a sampler featuring typical flavor profiles is a good introduction. But the food really runs the gamut of Peru's varied traditional and contemporary specialties, from "Nikkei" (Japanese immigrant) fusion dishes to unique modern inventions. Dessert might feature Peruvian chocolate mousse and lúcuma mousse topped with caramelized sesame and hazelnut. The compact, Latin-dominated wine list is thoughtfully selected, but we'd recommend sticking to the extensive array of carefully crafted pisco sours, many accented with exotic tropical fresh fruits.
