La Mar Cebicheria

The Restaurant

La Mar Cebichería is Gastón Acurio's Santiago cebichería, the Chilean branch of the Peruvian seafood concept he started in Lima in 2005. It opened in Vitacura in 2008 and has been run since the start by chef Carlos Labrín, who joined that first year and built the kitchen around Chilean Pacific catch cooked to Peruvian method. In 2024 it was named the best Peruvian restaurant in Chile. The room is a large three-story building on Nueva Costanera — the same restaurant row as Boragó and Casa Las Cujas — with an open ceviche bar at the entrance and a covered rooftop terrace under a pergola that runs October through April, Andes in view on a clear day.

The dish to judge the kitchen on is the cebiche. Labrín cures Chilean corvina to order in leche de tigre — the cold citrus-and-chilli marinade, sharpened with ají and a little fish stock — and times it so the fish firms at the edges but stays translucent at the centre, which is the difference between a cebiche and a bowl of over-marinated fish. The same discipline runs through the tiraditos, sliced thin and dressed rather than soaked, and the causas, including the Causa de Locos built on Chilean abalone and native potato at around CLP 12,400. The Salmón Anticuchero, grilled over the anticucho marinade, runs about CLP 14,400. Local ingredients — piure, picorocos, Cáhuil salt — get worked into Peruvian formats rather than swapped in for show.

The bar is pisco-led, drawing on both Peruvian and Chilean piscos, and the wine list leans on Chilean whites that hold up to the acid of the ceviche. Service is unhurried and multilingual. The combination of a serious raw bar, a Vitacura address and the terrace makes it a dependable date and small-team room across most of the year.

Not For

Skip La Mar for a quiet, formal dinner — it is a busy, bright cebichería built for sharing and conversation, not a hushed tasting-menu room, and the terrace closes outside the October-to-April season.

Frequently Asked Questions

Is La Mar Cebichería Santiago worth it?

Yes, for ceviche done properly. It is Gastón Acurio's Santiago cebichería, run since 2008 by chef Carlos Labrín, and it was named the best Peruvian restaurant in Chile in 2024. The fish is Chilean Pacific catch, cured to order in leche de tigre rather than left to sit. Go for the raw bar and the terrace; skip it if you want a quiet, formal tasting-menu evening.

What should I order at La Mar Cebichería?

Start with a cebiche from the raw bar — the classic corvina in leche de tigre is the benchmark — then a tiradito and the Causa de Locos, the Chilean-abalone causa at around CLP 12,400. The Salmón Anticuchero, grilled over the anticucho marinade, is about CLP 14,400. Share several small plates rather than ordering a single main; that is how the menu is built.

How much does La Mar Cebichería cost?

Plan on roughly CLP 45,000 to 70,000 per person before drinks. Individual plates run in the low-to-mid tens of thousands of pesos — the Causa de Locos is about CLP 12,400 and the Salmón Anticuchero about CLP 14,400 — and a shared spread of ceviches, tiraditos and a main lands in that range. Pisco and wine push it higher.

Do you need a reservation at La Mar Cebichería?

For weekend prime time, yes — book one to two weeks ahead, especially for a terrace table in the October-to-April season. The restaurant is closed Mondays and serves from 1pm. Lunch on a weekday is the easiest walk-in. Ask for the rooftop when you book if the weather is warm, since those tables go first.