Juan del Mar
With outside tables that spill onto lovely Plaza de San Diego, there’s an infectious energy at the very popular Juan del Mar. With the buzz from the semi-exposed kitchen, live music, and a gregarious international crowd, Juan del Mar is more about the experience than epicurean excellence. Certainly, the creative menu caters to most tastes with Peruvian, Caribbean, and Asian-inflected dishes that are satisfying, fresh, and flavorful; but neither the cuisine nor the cocktails reach the finesse and complexity of Cartagena’s gastronomic enclaves such as Carmen. Signature dishes have a heavy fish-and-seafood slant with a tasty cebiche estilo Caribe (smoked shrimp in a tomato-based broth), tiraditos Nikkei (sashimi tuna), and imaginative renditions of pescado del dia including seared tuna steak flambéed in Grand Marnier then drizzled with an orange and passion fruit reduction.
With outside tables that spill onto lovely Plaza de San Diego, there’s an infectious energy at the very popular Juan del Mar. With the buzz from the semi-exposed kitchen, live music, and a gregarious international crowd, Juan del Mar is more about the experience than epicurean excellence. Certainly, the creative menu caters to most tastes with Peruvian, Caribbean, and Asian-inflected dishes that are satisfying, fresh, and flavorful; but neither the cuisine nor the cocktails reach the finesse and complexity of Cartagena’s gastronomic enclaves such as Carmen. Signature dishes have a heavy fish-and-seafood slant with a tasty cebiche estilo Caribe (smoked shrimp in a tomato-based broth), tiraditos Nikkei (sashimi tuna), and imaginative renditions of pescado del dia including seared tuna steak flambéed in Grand Marnier then drizzled with an orange and passion fruit reduction.
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