Travel

Opened in 1975, El Pescador has a similar trajectory to nearby O’Pazo—both old-guard restaurants that pioneered the idea of serving fish so fresh that it didn’t even need sauce, they’ve each stayed relevant with frequent renovations. At El Pescador, in particular, the interior has the potential to fool visitors that don’t know the restaurant’s historic pedigree—a clean concrete bar with stainless steel stools marks the entry to the restaurant, which is separated from the rest of the airy, modern restaurant by sheer chainlink curtains. As for the menu, you’ll find minimally-treated fish and shellfish, served fresh and typically caught that morning. The shareable seafood platters are perfect for a big group.

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