In this collaboration, Contramar unveils new
interpretations of its cuisine, blending its flavours with a
contemporary perspective while remaining deeply rooted
in its celebrated/culinary legacy.
At the center of the space, a kitchen-performance showcases Contramar’s
chef reinterpreting a signature dish, offering an artistic
take on culinary traditions.
Guests can savor the iconic tuna tostada, made with mojama (dried tuna) and woven
leeks as an interpretation of palma. This emphasis of
balance between preserved ingredients and fresh culinary
innovation, echoes the tradition of drying ingredients on
petates, a Mexican craft with deep history.