La mar means “the sea,” and the menu at La Mar Bellevue celebrates its bounty through beautifully prepared seafood infused with traditional Peruvian flavors. As you enter, pause at the open kitchen and cebiche bar, where watching the chefs work is part of the experience.
La Mar, located in Bellevue, Washington, is part of a family of 10 restaurants located in South America, North America, the Middle East, and Europe. The restaurants are the brainchild of Gaston Acurio, a Peruvian chef, television host, and author whose life’s mission is to bring the gift of Peruvian cuisine to the world. Everything about La Mar is intentional and meaningful, from the interior aesthetic that reflects the simplicity of conventional Peruvian cebicherias (ceviche restaurants) to the tableware, handcrafted by local artists to provide a handmade look and feel that illustrates the imperfection of nature.
The décor highlights the colors of blue, green, and brown to evoke the coast and the sea.
The menu is divided into four main sections: Cebiches (ceviches – citrus-marinated raw fish), Tiraditos (thinly sliced seafood), Piqueos (small dishes meant for sharing, similar to Spanish tapas), and Los Platos (main dishes). There are also several side dishes, and quite a few vegetarian choices. For a real treat, try the Experiencia La Mar, which is a progression of dishes that allow you to experience the flavors and preparations that are central to Peruvian food.
We started our lunch with the Cebiche PNW. The chef at each La Mar location adds local flavors and touches, so that each restaurant uniquely reflects the area where it is located. So the Cebiche PNW was a delicious combination of King salmon, grilled prawns, and sweet corn leche de tigre (a traditional Peruvian sauce made of citrus, raw fish, aromatics, and chili peppers). The sauce was so flavorful – and the salmon and prawns were perfect. Next we tried the Tiraditos Nikkei. Tiraditos is a dish made of thinly sliced seafood, and the word Nikkei is a reflection of the Japanese heritage of La Mar Bellevue’s Executive Chef, Kaoru Chang. Chef Chang is an award-winning chef with over 19 years of experience. He trained at Le Cordon Bleu and then spent a number of years in Miami, Florida, developing the globally recognized Japanese fine dining concept known as Nobu. He joined La Mar in Bellevue in 2023 and creates a marvelous fusion of Peruvian, Northwest, and Japanese flavors. The Tiraditos Nikkei was an amazing dish – thinly sliced Yellowfin tuna with charred avocado and tomatoes. It was served in a sauce that was so delicious I wanted to drink it!
Our next dish was Causa de Cangrejo; Dungeness crab served on a bed of mashed potatoes mixed with mashed beets (the lovely magenta color really popped!) The mounds of crab were topped with glittering salmon roe, creating a dish that was as beautiful as it was scrumptious. For main dishes, we tried the Lomo Saltado, thinly sliced wok-fried beef tenderloin with tomatoes and red onions. The beef was so tender and flavorful! Next, we had the Pescado Al Pilpil, a succulent cut of halibut served with roasted garlic and crispy kale. It was one of the tastiest halibut dishes I’ve ever had!
For dessert, we had Tres Leches de Coco, a traditional sponge cake with Italian meringue and dulce de leche ice cream. It was very good – but our favorite by far was a dish just called Cacao. It was a base of chocolate mousse and lucuma ice cream – but what made it really special was the toasted quinoa, which was nutty and crunchy.
If you are looking for a dining experience that is out-of-the-ordinary, extra delicious, and an occasion in itself, La Mar is the place to go!
Image credits: La Mar (#2 & 3), Editorial disclosure: lodging, food, and beverages were generously provided.