Dining is one of the great pleasures of visiting the Central Coast. It's not rare to see fishermen bringing the day's catch straight to the restaurants that inevitably line the shore. Your server will be happy to share with you which fish were caught fresh that day. Try corvina a la margarita (sea bass in shellfish sauce) or ostiones a la parmesana (scallops served with melted Parmesan
cheese). The more daring can also try a batch of raw shellfish bought direct from the fishermen’s nets and served with a dash of lemon. With the exception of major holidays or fancier restaurants, reservations are almost never required here. Many restaurants still close between lunch and dinner: from 3 or 4 to 7 or 8.
Our 42-hour vacation itineraries are tailored to your interests—from arts-and-culture escapes to outdoor adventures.More