A Flavor That Fights to Enchant

Located in the heart of Polanco, Mexico City, Mariscocho is more than a restaurant; it is a culinary experience that transports you directly to the shores of Mazatlán. Inspired by the rich tradition of Mazatlán cuisine, tradition and a passion for wrestling come together to offer you an unforgettable dining experience.

The restaurant takes its name from Mariscocho, a fish-shaped wrestler who symbolizes the constant struggle to offer the best of the sea and Mexican culture. This essence is reflected in every corner of the place: from the vibrant decorative elements to the creativity in every dish, Mariscocho combines the best of Mexico and the Pacific in a unique and welcoming atmosphere.

Category:

Restaurants

Customer:

Mandolin Group

Location:

Mexico City, MX

Projects
(MM® — 02)
Restaurant Experts
Projects
Restaurant Experts
Projects
Restaurant Experts
Frequently Asked Questions
(MM® — 06)
Frequently Asked Questions
Frequently Asked Questions
Frequently Asked Questions
Frequently Asked Questions
Frequently Asked Questions

FAQ.

FAQ.

It’s not just design. It’s the decisions that define your project.

01

What is strategic restaurant design?

02

How much does a restaurant interior design cost?

03

Does interior design really generate more sales?

04

How long does it take to design and open a restaurant?

05

Do you work outside Mexico?

06

What is included in the procurement service?

07

What is RevPASH and why does it matter in design?

08

What are FF&E and OS&E?

09

What are CAPEX and OPEX in a restaurant?

10

What is value engineering in a restaurant project?

11

What is a soft opening and why does it matter in design?

What is strategic restaurant design?

How much does a restaurant interior design cost?

Does interior design really generate more sales?

How long does it take to design and open a restaurant?

Do you work outside Mexico?

What is included in the procurement service?

What is RevPASH and why does it matter in design?

What are FF&E and OS&E?

What are CAPEX and OPEX in a restaurant?

What is value engineering in a restaurant project?

What is a soft opening and why does it matter in design?