From tidal mills to coastal gems, these visionary restaurants are rewriting the rules of seafood – where every dish holds a deep respect for the ocean.
Discover the world’s most sustainable seafood restaurants.
Eight restaurants honouring the ocean
Saint Peter – Sydney, Autrailia
Housed within Sydney’s beautifully restored Grand National Hotel, chef-patron Josh Niland’s pioneering fin-to-gill philosophy has redefined Australian seafood. The concrete-clad, minimalist space complements a menu that celebrates native fish
with preparations usually associated with meat, including whole fish cooked to enhance texture and flavours, and creative uses of offcuts to minimise waste. To great acclaim – the restaurant has risen from #98 to #66 on The World’s 50 Best Restaurants list within just one year.
Contramar – Mexico City, Mexico
Gabriela Cámara’s buzzing seafood restaurant in the trendy Roma neighbourhood has been a Mexico City institution since 1998 – and for good reason. Featuring fresh, responsibly sourced seafood brought in daily from the coast, its star dish is pescado alla talla – a whole white fish, butterflied, and grilled over an open flame, then brushed with a zingy parsley sauce on one side, and smoky chilli on the other. It’s as much a feast for the eyes as the palate – as is the remainder of the menu, from Peruvian tiradito to Galicia-style octopus and sautéed shrimp tacos.
Tom Brown at the Capital – London, UK
Located in Knightsbridge, this intimate 28-seat venue marks Tom Brown’s return to London’s fine dining scene. Drawing on his experience with Rick Stein and Nathan Outlaw, his tasting menus are rooted in British coastal heritage. The intimate venue offers clean, produce-driven plates that balance vibrant flavours with refined technique. Brown’s menu also confidently showcases unexpected cuts and whole fish preparations, creating a modern British tasting journey for seafood lovers in the process.
Amber – Hong Kong
This trailblazing restaurant at The Landmark Mandarin Oriental delivers a bold take on French-Asian cuisine under the leadership of Dutch chef Richard Ekkebus. Menus spotlight ocean delicacies such as wild linecaught fish, sustainably farmed abalone and spiny lobster – each dish is a study in balance and execution. With nut-free, gluten-free, and dairy-free options seamlessly integrated, the experience feels
both luxurious and inclusive. A Michelin Green Star is testament to its position as a leader of conscious gastronomy.
Le Bernardin – New York City, USA
Revered for its exacting standards and serene atmosphere, Le Bernardin has captivated New Yorkers since 1986, and remains a pinnacle of refined seafood dining. Born in Paris, the restaurant honours fresh, simple seafood prepared with respect
by chef Eric Ripert and his team, offering signature dishes including scallop carpaccio and pan-seared Dover sole. Holding three Michelin stars and a Green Star, the restaurant has maintained a rare four-star rating from The New York Times for more than three decades.
La Marine – Noirmoutier, France
Perched on the Atlantic coast, La Marine impresses pescatarians with honest, ingredient-led cooking. Sourcing the daily catch from a local auction, chef Alexandre Couillon also harvests herbs and vegetables from his own garden. As a result, the tasting menu sings with seasonality – anticipate ember-cooked mackerel or flame-grilled lettuce with foraged coastal plants. Recently refreshed with natural materials, the rustic-chic dining room reflects Couillon’s reverence for place, and his fire-fuelled mastery of flavour and finesse.
Jordnær – Gentofte, Denmark
Centred in Gentofte, just outside Copenhagen, chef-patron Eric Kragh Vildgaard’s three-Michelin-starred standout embodies its name ‘down to earth’ through a humble yet refined approach to fine dining that puts technical expertise in the spotlight. The bright, airy dining room offers a serene setting where Nordic, French, and Japanese flavours are celebrated. Vildgaard’s close collaboration with local fishermen and farmers ensures every ethically sourced ingredient, from king crab to langoustines, is of exceptional quality.
Aponiente – Cádiz, Spain
Set in a restored 19th-century tidal mill on Spain’s southwest coast, this three-Michelin-starred restaurant occupies a distinctive building where the sea’s tides once powered grain mills. Overlooking a rich network of saltwater channels and marshlands, it serves as a gastronomic laboratory, complete with a marine garden and salt mine. The kitchen team, led by chef Ángel León, transforms lesser-known local species from tidal lagoons into innovative dishes, reflecting the rhythms of the Atlantic coast and revitalising the space with bold, place-rooted cuisine.
Looking for inspiration on your next dining destination? Read our post on our food lover’s guide to Copenhagen.
