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  • La Mar by Gastón Acurio

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La Mar by Gastón Acurio
La Mar by Gastón Acurio
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La Mar by Gastón Acurio Details

  • Dining Style: Casual Elegant
  • Website: http://www.mandarinoriental.com/miami/fine-dining/la-mar-by-gaston-acurio/
  • Email: Momia-Restaurants@mohg.com
  • Phone: (305) 913-8358
  • Hours of Operation: Breakfast
    7am – 11am

    Lunch
    11am – 4:30pm

    Dinner
    5:30pm -11pm

    Bar
    Sunday through Thursday 11am - 4:30pm, 5:30pm – 12:00am
    Friday and Saturday 11am – 4:30pm, 5:30pm - 1am
  • Payment Options: AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa
  • Cuisine: Peruvian
  • Executive Chef: Diego Oka
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Beer, Counter Seating, Full Bar, Non-Smoking Restaurant, Patio/Outdoor Dining, Smoking Area, Smoking Area (patio only), Takeout, View, Wheelchair Access, Wine
  • Private Party Facilities: The South Terrace of La Mar offers the perfect outdoor waterfront option for groups that would like to dine al fresco. With innovative group lunch and dinner menus, the dynamic terrace is directly on the water and faces the Miami skyline.
  • Private Party Contact: Leonor Cuadra (877) 344-9853

Getting there

  • Cross Street: South East 8th Street
  • Public Transit: Metrobus stop located across from restaurant.
  • Parking: Valet
  • Parking Details: Valet parking is available for USD 13 per car.
A word from La Mar by Gastón Acurio
La Mar by Gaston Acurio features the acclaimed Peruvian cuisine of celebrity chef Gaston Acurio in a high-energy setting with dramatic water views of Biscayne Bay and the Miami skyline.

Diners are invited to explore the authentic and diverse flavors of Peruvian gastronomy, ranging from upscale novo-Andean fare to Asian-Peruvian fusion and traditional seafood cebiche.

A contemporary design by Arquitectonica and interiors by Nathan/Pereira Arquitectura offers a mix of indoor and outdoor seating with three lively bars providing distinctive culinary experiences and a personal look into the creation of signature cebiches, freshly grilled anticuchos and specialty cocktails.
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