"Seafood cocktails are a MOST."(6 Tips)
"Great breakfast on the beach!"(2 Tips)
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12 Tips and reviewsFilter:
- octopus
- breakfast food
- music
- beach
- hot coal
- (3 more)
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Gabriel J IgartuaMarch 28, 2018Great atmosphere and delicious food. Shot de Frijol and tacos are incredible. Fresh hand made tortillas make the best of all dishes. Seafood cocktails are a MOST. Great beach, music and fun!!!
Upvote2Downvote
Anabell PerezAugust 4, 2019Si eres de las personas que les gusta el pulpo tienen que probar el pulpo a las brasas, tiene un exquisito sabor a romero. Súper recomendable!
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Beatriz SotoApril 19, 2019Todo lo que comas en este lugar está exquisito, atención de primera y lo mejor los 🌅 atardeceres
Upvote1Downvote
Ak ArDecember 29, 2019Venimos ayer y nos trataron muy bien. Hoy el jefe de meseros nos dijo que no podía ponernos un camastro afuera y, en cuanto entramos, le puso un camastro a una pareja de extranjeros. ¿Malinchismo?UpvoteDownvote
Diana Comiditas RomeroMay 16, 2019Ceviche y hamburguesa. No fui tan dan del mint con prosseco.
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Laura RettallyAugust 20, 2017El ceviche que tiene jengibre es una DELICIA !!! 👏🏽👏🏽👏🏽👏🏽👏🏽UpvoteDownvote
Ai TolentinoDecember 2, 2017Pésima atención y su "naranjada" es artificial 😠 la comida buena y nada más, seguro hay lugares muchísimo más recomendables.UpvoteDownvote
53 Photos
Foursquare © 2025 Lovingly made in NYC, CHI, SEA & LA
Closed until 9:30 AM (Show more)
- Mon–Sun
- 9:30 AM–10:30 PM
+52 329 298 1634
Features
Outdoor Seating
Yes
Wheelchair Accessible
Yes
Music
Yes
Dining Options
Bar Service
Parking
Private Lot
Restroom
Yes
Food & Drink
Drinks
Beer, Wine, Full Bar, Cocktails
See More
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"Muy ricos los chilaquiles con pollo. La amabilidad y atención del personal. 👌🏻"
Bren Sánz - 7.9
"El lugar es pequeño, pero xon muy buen sabor. Los precios son bastante accesibles."
Alejandro Andrade - 8.2
"food is abysmal. Ordered a pasta with salmon which was overcooked and wine sauce was ghastly. The sandwich with chistorra was two big pieces of bread with small pieces of dry sausage. Bleak expensive."
Juan Miguel de Mucha
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