The House The Kitchen The Menu The Cellar Visit Reservations
Mar de Oro dining room at golden hour — warm plaster walls, woven pendant lights, blue-and-white Mexican tile, raw bar, open wood-fire kitchen
Baja Pacific Seafood · Punta de Mita

Mar de Oro

Del mar al plato, como debe ser.

A coastal Mexican seafood room on Mexico's Pacific coast — raw bar, wood fire, and Valle de Guadalupe wine.

Reserve a Table View Menu
Dinner Tue–Sun Punta de Mita Nayarit Chef's Menu available Terrace · Raw Bar · Wood Fire
Chef Rodrigo Alarcón · Ensenada

A Baja room, plated quietly.

Raw bar discipline, wood-fire restraint, and a cellar built around the Valle. The kitchen keeps the plate clean so the Pacific can speak first.

Raw on ice. Fire on cedar. Wine on the stem.

"We keep the room low and the plate loud. No costume, no flag, no spectacle — just the Pacific, plated with the respect it asks for."
— Chef Rodrigo
Chef garnishing ceviche with bronze tweezers at the raw bar — citrus, micro herbs, sea salt on a handmade ceramic bowl
The Kitchen

Four rooms, one coastline.

The raw bar, the wood fire, the cellar, and the terrace — each a distinct corner of the Baja Pacific, served the way the coast serves it.

Mar de Oro raw bar — oysters, scallops on the half shell, sweet shrimp, and lime wedges on crushed ice
01 · Ice

The Raw Bar

Aguachile, tiradito, erizo, oysters on stone.

Whole butterflied fish on the wood-fire grill — glowing embers, charred citrus, copper hood
02 · Fire

The Wood Fire

Cedar-grilled whole fish, zarandeado, octopus.

Dim wine cellar nook — dark wood racks, stem glasses on a bronze counter, candle, brass pendant
03 · Stem

The Cellar

Valle de Guadalupe Nebbiolo, Chenin, and allocated bottles.

Punta de Mita terrace at golden hour — woven chairs, candles, palm shadows, ocean horizon
04 · Aire

The Terrace

Evening service outdoors — golden hour to last pour.

The Menu · Signatures

Five plates that do the talking.

The pieces of the menu we are known for. Sourced, butchered, and fired in the room — Sinaloan roots, Baja Sur stems, Pacific Mexico coastline.

Chef's Menu Seven courses, paired $125 per guest
01 Aguachile verde — raw Pacific shrimp in bright green chile-cilantro-lime broth, cucumber, avocado, serrano, micro greens, sea salt, in a handmade ceramic bowl
Baja Sur

Aguachile verde de camarón

Raw Pacific shrimp bathed in a bright green chile-lime-cilantro broth, sliced cucumber, pickled red onion, fresh avocado. Our first course and our oldest one.

Plato 28
02 Tostada de atún — raw bluefin on crisp corn tostada with chipotle aioli, salsa macha, fanned avocado, sesame seeds, and micro herbs
Ciudad de México · Contramar lineage

Tostada de atún

Seared bluefin, chipotle aioli, crispy leek, avocado, on a paper-thin corn tostada. A nod to Contramar — the dish that rewrote the Mexican tostada.

Plato 24
03 Pescado zarandeado — whole butterflied snapper with achiote-citrus glaze, charred lime, herbs, green salsa, and pickled vegetables on a ceramic platter
Nayarit · Sinaloa

Pescado zarandeado

Whole Pacific snapper butterflied on cedar, achiote-citrus marinade, finished over hardwood embers. Carved at the table. For two.

Para dos 72
04 Callo de hacha — three seared scallops with chile-infused brown butter, charred lime, microgreens, and sea salt on a stone-ware plate
Guaymas · Sonoran coast

Callo de hacha

Pen-shell clam seared rare, blonde chile butter, charred lime, a whisper of sea salt from Baja Sur. A delicacy the peninsula keeps close.

Plato 36
05 Pulpo a las brasas — charred octopus with smoky adobo glaze, salsa macha, chipotle aioli, pickled red onion, and charred lemon
Costa de Nayarit · The Wood Fire

Pulpo a las brasas

Pacific octopus charred over hardwood, salsa macha, a swoosh of chipotle aioli, pickled red onion, and a charred half-lemon. The plate the wood fire was built for.

Plato 42
Full menu changes with the catch. Call the room for tonight's board.
Reserve a Table Call the Room
The Cellar

Valle de Guadalupe, by the stem.

Forty-eight labels from the Valle — Nebbiolo, Tempranillo, Chenin Blanc, and a short allocation list you will not see poured elsewhere on the coast. We pour it in proper Zalto, not tumblers. We list it by producer, not by score.

Ask the sommelier for a taste — she has been to every vineyard on the list.

48 Valle labels
By the glass Six rotating pours
Sommelier pairings On the floor nightly
Allocated bottles Short list, by request
View Wine List
The Room

Come for the catch. Stay for the light.

Mar de Oro moves from raw bar brightness to wood-fire glow to terrace air — a room built for long dinners, cold wine, and Pacific seafood.

Mar de Oro dining room — long dark wood tables, woven pendants in a row, blue-and-white Mexican tile, raw bar at the back
The Dining Room · Seats 64
Punta de Mita terrace at dusk — woven chairs, candles on every table, palm trees, Pacific horizon glowing at sunset, warm string lights overhead
The Terrace · Seats 28
Private dining room — one long candlelit table for twelve, woven pendants, blue-and-white tile, dark wood wine cabinet at the back
Private Dining · Seats 12
Private dining room — one long candlelit table set for twelve, woven pendants, plaster walls, blue-and-white Mexican tile, wine cabinet at the back
Private Dining

Twelve seats, one long table.

For birthdays, buyouts, wine dinners, and resort-hosted evenings, the private room is arranged directly with the house.

  • Seats 12 · one long candlelit table
  • Chef's Menu pairings with the sommelier on the floor
  • By arrangement · we handle the room, the wine, the timing
Inquire for Private Dining
Visit

Reservations, warmly taken.

Tables release thirty days out. For Chef's Menu, large parties, or private dining, call the room directly — the line is answered by a person, not a bot, Tuesday through Sunday afternoons.

Minutes from the Punta de Mita beach clubs and resort corridor. Valet and nearby parking available during dinner service.

Dinner Tue – Thu 5:00 – 10:00 pm Fri – Sat 5:00 – 11:00 pm Sunday 4:00 – 9:00 pm Closed Monday
Find Us Carretera Punta de Mita Km 0.2, Punta de Mita, Nayarit 63734 Direct line +52 329 291 0163 Private events
Get Directions Call +52 329 291 0163

Request a Table

A host will confirm availability by phone or email within one service. For Chef's Menu, large parties, or private dining, please call the room directly.