Coastal Puerto Rico, from the boat
to your table.

Born in a fishing town. Raised in a kitchen.

Marea began the way most good restaurants do — with a small boat, a smaller kitchen, and a stubborn belief that ingredients should travel as little as possible.

Chef Sofía Reyes grew up in Naguabo, watching her grandfather come back from morning runs with snapper still flexing on the cooler ice. That memory — fish so fresh it bent under its own weight — is the standard the kitchen still cooks to.

Today we work with seven fishermen along the east coast, a farm collective in Aibonito, and a single bakery in Río Piedras. The menu shifts weekly, sometimes daily. What's printed below was true at lunch — call ahead if you're driving in for something specific.