Restaurante Danubio

"When the same waiters have been serving diners for 30 years, you know you’re at a bonafide classic. You don’t come to this Basque seafood specialist for surprises or fancy presentations, but for consistency, generous portions to share, and orders of “the usual”—likely tequila to sip at the start of your meal, just like grandfathers used to do in Mexico, and jumbo shrimps to dip in mayonnaise while you spot famous names on the signed napkins they’ve collected since 1983. Their other crowning achievement is the langoustines drenched in garlicky mojo. They sell about 150 kilos of them on a good Sunday (their busiest day) to families eager to keep up the tradition of eating crustaceans with their hands at a table covered in a white tablecloth." - mariana camacho

"Near: Museo del Palacio de Bellas Artes Before there was Contramar, there was Danubio—a nearly 90-year-old, super popular seafood restaurant in Centro Histórico that happens to be just a seven-minute walk from the Museo del Palacio de Bellas Artes. It’s a fairly traditional spot, with white tablecloths, framed autographs of famous patrons from the ‘80s and ‘90s, and menus that are presented tableside on large boards. You’ll spot a mixed crowd of businessmen and some well-to-do artists, with few tourists among them. The huge plate of langostinos a la plancha is shareable, so start with that and follow it up with the filete de robalo in a thin tomato sauce with briny olives and spices typical of the coastal state of Veracruz." - guillaume guevara

"Before there was Contramar, there was Danubio—a nearly 90-year-old, super popular seafood restaurant in Centro Histórico that happens to be just a seven-minute walk from the Museo del Palacio de Bellas Artes. It’s a fairly traditional spot, with white tablecloths, framed autographs of famous patrons from the ’80s and ’90s, and menus that are presented tableside on large boards. You’ll spot a mixed crowd of businessmen and some well-to-do artists, with few tourists among them. The huge plate of langostinos a la plancha is shareable, so start with that and follow it up with the filete de robalo in a thin tomato sauce with briny olives and spices typical of the coastal state of Veracruz." - Guillaume Guevara

"Basque food may not be what you think of when you think of Mexico, but Danubio absolutely deserves a visit. It’s been open for more than 85 years, and I don’t think it has changed at all, right down to the way the waiters are dressed—here it’s as if time had stopped. The langoustines a la plancha, grilled and served simply with garlic sauce, are a must." - BySantiago Pérez, as told to Amiel Stanek

old school seafood