The story
La Mar by Gastón Acurio is a Peruvian restaurant in Dubai, at Atlantis The Royal on Crescent Road, Palm Jumeirah, and it holds a Forbes Travel Guide Four-Star rating for 2026. The menu is built around the cebicherías of Peru, the ceviche bars that give the kitchen its seafood focus.
The ceviche tasting platter lets you sample several styles at once, from the classic leche de tigre to the Brasa version with bluefin tuna and smoked yellow chili. Tiraditos include Hokkaido scallops with avocado and garlic chips. The nigiri criollo, a torched strip of MB7 wagyu on rice topped with a fried quail egg, is the dish the restaurant recommends most.
Anticuchos, the street-food style grilled skewers, come with jumbo tiger prawns or veal heart. Other starters include Gillardeau oysters, crispy king crab and prawns, and fried calamari. From the wok, the arroz con mariscos and lomo saltado criollo give the Peruvian kitchen a heartier side.
The dining room brings the sea indoors with wood, stone and bright turquoise accents. A woven textile by Peruvian artist Cynthia Malamud hangs in rope and wool, and fishing nets in blue, pink and purple hint at what the kitchen does best. Ask for a terrace table if you want the Skyblaze Fountain in view, and order a pisco sour to go with it.
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True to the name “La Mar,” the restaurant’s design invites the sea in with the use of natural materials such as wood and stone, bright pops of turquoise and art installations by Peruvian artists that draw inspiration from the Peruvian coastline. Inside, you’re greeted with a captivating textile artwork woven in rich colors using rope and wool by Peruvian artist Cynthia Malamud. Fishing nets in blue, pink, and purple hint that seafood is a highlight here. On the walls are installations made of leaf-shaped porcelain pieces and molten brass and wood discs.Ask for a table on the terrace if you can’t get enough of the vistas of the spectacular fire and water Skyblaze Fountain. It’s a view best enjoyed with a pisco sour.Expect a proper Peruvian feast and plates packed with robust flavors, vibrant colors and perfectly complementary textures. The menu features ceviches, tiraditos and appetizers like Hokkaido scallops with Oscietra caviar, Gillardeau oysters, crispy king crab and prawns, and fried calamari. Order the ceviche tasting platter to sample various selections.Try the street-food-styleanticuchos(grilled skewered meats), such as the jumbo tiger prawns and veal heart.Presented as a torched strip of wagyu beef MB7 on rice and topped with a fried quail egg, the nigiri criollo is highly recommended.
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