Gabriela Cámara is finally in Las Vegas. The celebrated Mexican chef behind Contramar in Mexico City has opened Cantina Contramar at Fontainebleau Las Vegas, and reservations are already moving fast on Resy.
Cámara has been cooking this way for close to 30 years. Her food has always centered on coastal Mexican flavors, and that holds true here. The menu pulls heavily from the sea, with ceviches, aguachiles, and raw bar options making up a good chunk of the offerings. Bigger appetites will find Wagyu carne asada and her signature pescado a la talla. A handful of dishes are unique to this location, including aguachile negro de res, tostada flights, and sopes with caviar. Tortillas are made by hand. Desserts include the classic Contramar meringue, a fried apple pie, and a dark chocolate tamal served with hoja santa ice cream.
“I’ve always believed Mexican hospitality is about generosity and gathering around a delicious meal,” Cámara said in a press release. “We are bringing fresh Mexican ingredients to the kitchen and that same sensibility to the table.”
The room was designed by architect Frida Escobedo. She went in a quieter direction than you might expect for a Strip restaurant. A volcanic stone entry corridor leads into a bright, open dining room with high ceilings. Natural materials are everywhere: handmade tiles, hammered copper, amber onyx panels, furniture made by Mexican artisans. The open kitchen keeps things honest.
Bar service leans into agave. There are around 50 tequilas and 15 mezcals on offer, plus signature cocktails including palomas and house-made clamatos. A roaming cart handles tableside margaritas and carajillos, which is a nice touch.
It’s the first time Cámara’s cooking has come to Las Vegas, and it fits well within Fontainebleau’s push to bring original concepts to the property.
