Danubio

Danubio Restaurant Review:

Opened by Basques who escaped the Spanish Civil War, Danubio has been a Mexico City favorite since 1936. Its walls are adorned with cloth napkins autographed by the many celebrities---actors, TV personalities, soccer stars, authors and bullfighters---who have been among the faithful clientele. The menu is wide and varied, but the specialties tend toward fish and seafood. For instance, you can begin with raw oysters or giant clams, scallop ceviche or a seafood consommé, and work your way up to sea bass in Champagne sauce, grilled sole, or red snapper in a lemony meunière sauce. A popular preparation for the langostinos, which could be described as huge shrimp or tiny lobsters, depending on your point of view, is al mojo de ajo (in garlic sauce). Those who disdain seafood also have a surfeit of choices.