This is an update to my review from May.
We went back to Maro to celebrate my father-in-law’s 80th birthday. We were a group of 26 and hosted the event in the upstairs private room. The team at Maro was incredibly professional, and the pre-fixe group menu we selected worked very well.
Before dinner, we hosted a one-hour cocktail reception so everyone could mingle before we broke into four tables. During the reception, Maro served Ora Alcapurrias and Bacalaíto Sushi. Both were outstanding and not to be missed.
The entire evening was very special. The Maro team took great care to ensure everything went smoothly and seamlessly.
If you are hosting a midsize special event and looking for an elegant and beautiful setting with excellent food, wine, and champagne, and a team that can truly deliver a high-end experience, Maro is a fantastic option.
***************************
Visiting from NYC and meeting up with my brother and father-in-law who live in Puerto Rico. We were a group of 10 adults. The place is beautiful, nicely designed, with a spacious layout inside what used to be an old movie theater. The service was super friendly and welcoming.
We decided to share all the dishes and ended up ordering two of each of many (if not most) of the appetizers. Our favorites were the lechón roll, ibérico sando, ora alcapurrias, and the octopus. Among the main dishes, the coconut black cod was absolutely superb.
Looking forward to returning in July when we're back, so we can try the rest of the menu!
The restaurant is beautiful with pleasant atmosphere. The food is delicious...but expensive.
We stayed there for 3 hours - which I appreciate- and no one rushed us out. THAT was great.
The only thing I hate is that they charge for the water...really? Please do not!
Chef Mario Pagán always brings the wow factor, and MARO is no exception. The food is full of bold, exciting flavors you won’t find anywhere else...every bite feels like a surprise in the best way. Dishes like the Wasabi Croquetas, Kawaii Shrimp Mofongo, and Tuna Poke Pegao are creative, beautifully plated, and absolutely delicious. The space itself is pure seduction: dimly lit, stylish, and undeniably sexy, it sets the tone for a night that feels both intimate and elevated. The cocktails? Just as impressive. Creative, balanced, and beautifully presented—they’re hard to match anywhere else in San Juan. And the service truly ties it all together. The staff makes you feel welcome from the start, so attentive, kind, and always one step ahead without being overbearing. It’s the kind of place where you can relax, indulge, and enjoy every moment.
From the moment you walk in the front door, you can tell this restaurant is something special. The ambiance is chic, elegant, and upscale, with a beautiful design that still manages to maintain excellent acoustics—even with the high ceilings. The bar area felt a bit tight due to how close the tables are, but that was a minor inconvenience.
After a short wait, we were taken downstairs to our table. Our server, Talisha, was absolutely amazing. She worked incredibly hard to keep up with our party of 10 and never missed a beat. We ordered plenty of appetizers and entrées, and she made sure our wine and water glasses were always full. Her attentiveness and professionalism really stood out.
The food was excellent—every dish packed with flavor and beautifully presented. I've been to Maido in Peru, a globally acclaimed fusion restaurant, and I have to say this experience surpassed it. The service was better, and the flavors were even more impressive.
We thanked Talisha multiple times for her incredible service. It was truly a spectacular evening, and I highly recommend this restaurant to anyone looking for a top-tier dining experience.
My review of MĀRO by Mario Pagán — buzz, craft cocktails, and a Pacific-Latino vibe that’s still finding its groove
Walked in right at opening and grabbed two bar seats as a last-minute walk-in (note to self: make a reservation next time). Jonathan, the host, couldn’t have been more gracious trying to seat us, and once we settled at the bar the energy was instantly fun—the place was hopping.
Service at the bar was dialed in. Aramis, our bartender, mixed photo-worthy drinks with real finesse, which tracks with MĀRO’s positioning as a cocktail-forward, design-driven room. Officially, MĀRO is Chef Mario Pagán’s “Cocina Pacífico-Latina”—a fusion of Latin American flavors with Pacific Rim technique—and the dining room is pitched as a striking, art-led space in Santurce/Condado crafted by architect George Stewart with designer Nono Maldonado. It’s open Monday–Saturday in the evenings (4:30–11 pm) and sits at 1311 Av. Ponce de León; price point reads “$50 and over,” and the dress code is business-casual.   
On the plate: mixed results. The Tuna nigiri was very good—clean cut, proper temperature, nice bite. The wasabi, though, was standard paste and felt junior-varsity next to the fish. That’s not a ding unique to MĀRO, just a reminder that when a room is designed to be an all-around crowd-pleaser with a wide menu, it’s tough to compete with top NYC sushi counters or the sharper Pacific-Asian specialists. To MĀRO’s credit, the room’s atmosphere and the hospitality offset some of those culinary gaps; you come here for the vibe, the people-watching, and strong cocktails as much as the raw fish.
Big picture context helps. The flagship Mario Pagán Restaurant in Condado (1110 Ave. Magdalena) still sets the benchmark in the group for contemporary Puerto Rican cuisine—more focused and, in my experience, more consistently executed. MĀRO, by design, pushes into a broader “Pacifico-Latino” lane with crudos, wood-fired seafood, and cocktail culture; it’s a different brief and audience, and you can feel that in the room.  
Bottom line
• Hospitality & bar: A-level. Jonathan (host) and Aramis (bartender) were standouts, and the cocktail program is a clear strength. 
• Food: Good, not yet great across the board. Tuna nigiri was the highlight; sushi die-hards and NYC fusion stalwarts needn’t worry—yet.
• Scene: Casual-elegant crowd, lively bar, design-first space; reservations recommended if you want a table.  
I’ll be back soon—most of my reviews take three visits to finalize—and I’m optimistic. With the room’s energy, the gracious front-of-house, and the cocktail craft already humming, a bit more precision on the sushi and Pacific-leaning dishes could make MĀRO a strong complement to the flagship in Condado rather than a comparison point it has to outrun.
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Ricardo Toro
a month agoThis is an update to my review from May. We went back to Maro to celebrate my father-in-law’s 80th birthday. We were a group of 26 and hosted the event in the upstairs private room. The team at Maro was incredibly professional, and the pre-fixe group menu we selected worked very well. Before dinner, we hosted a one-hour cocktail reception so everyone could mingle before we broke into four tables. During the reception, Maro served Ora Alcapurrias and Bacalaíto Sushi. Both were outstanding and not to be missed. The entire evening was very special. The Maro team took great care to ensure everything went smoothly and seamlessly. If you are hosting a midsize special event and looking for an elegant and beautiful setting with excellent food, wine, and champagne, and a team that can truly deliver a high-end experience, Maro is a fantastic option. *************************** Visiting from NYC and meeting up with my brother and father-in-law who live in Puerto Rico. We were a group of 10 adults. The place is beautiful, nicely designed, with a spacious layout inside what used to be an old movie theater. The service was super friendly and welcoming. We decided to share all the dishes and ended up ordering two of each of many (if not most) of the appetizers. Our favorites were the lechón roll, ibérico sando, ora alcapurrias, and the octopus. Among the main dishes, the coconut black cod was absolutely superb. Looking forward to returning in July when we're back, so we can try the rest of the menu!
Mariela Garcia-Colberg
2 weeks agoThe restaurant is beautiful with pleasant atmosphere. The food is delicious...but expensive. We stayed there for 3 hours - which I appreciate- and no one rushed us out. THAT was great. The only thing I hate is that they charge for the water...really? Please do not!
Jennyfer Ferrer
3 months agoChef Mario Pagán always brings the wow factor, and MARO is no exception. The food is full of bold, exciting flavors you won’t find anywhere else...every bite feels like a surprise in the best way. Dishes like the Wasabi Croquetas, Kawaii Shrimp Mofongo, and Tuna Poke Pegao are creative, beautifully plated, and absolutely delicious. The space itself is pure seduction: dimly lit, stylish, and undeniably sexy, it sets the tone for a night that feels both intimate and elevated. The cocktails? Just as impressive. Creative, balanced, and beautifully presented—they’re hard to match anywhere else in San Juan. And the service truly ties it all together. The staff makes you feel welcome from the start, so attentive, kind, and always one step ahead without being overbearing. It’s the kind of place where you can relax, indulge, and enjoy every moment.
Mehmet Caglayan
2 months agoFrom the moment you walk in the front door, you can tell this restaurant is something special. The ambiance is chic, elegant, and upscale, with a beautiful design that still manages to maintain excellent acoustics—even with the high ceilings. The bar area felt a bit tight due to how close the tables are, but that was a minor inconvenience. After a short wait, we were taken downstairs to our table. Our server, Talisha, was absolutely amazing. She worked incredibly hard to keep up with our party of 10 and never missed a beat. We ordered plenty of appetizers and entrées, and she made sure our wine and water glasses were always full. Her attentiveness and professionalism really stood out. The food was excellent—every dish packed with flavor and beautifully presented. I've been to Maido in Peru, a globally acclaimed fusion restaurant, and I have to say this experience surpassed it. The service was better, and the flavors were even more impressive. We thanked Talisha multiple times for her incredible service. It was truly a spectacular evening, and I highly recommend this restaurant to anyone looking for a top-tier dining experience.
Ben C
3 weeks agoMy review of MĀRO by Mario Pagán — buzz, craft cocktails, and a Pacific-Latino vibe that’s still finding its groove Walked in right at opening and grabbed two bar seats as a last-minute walk-in (note to self: make a reservation next time). Jonathan, the host, couldn’t have been more gracious trying to seat us, and once we settled at the bar the energy was instantly fun—the place was hopping. Service at the bar was dialed in. Aramis, our bartender, mixed photo-worthy drinks with real finesse, which tracks with MĀRO’s positioning as a cocktail-forward, design-driven room. Officially, MĀRO is Chef Mario Pagán’s “Cocina Pacífico-Latina”—a fusion of Latin American flavors with Pacific Rim technique—and the dining room is pitched as a striking, art-led space in Santurce/Condado crafted by architect George Stewart with designer Nono Maldonado. It’s open Monday–Saturday in the evenings (4:30–11 pm) and sits at 1311 Av. Ponce de León; price point reads “$50 and over,” and the dress code is business-casual.    On the plate: mixed results. The Tuna nigiri was very good—clean cut, proper temperature, nice bite. The wasabi, though, was standard paste and felt junior-varsity next to the fish. That’s not a ding unique to MĀRO, just a reminder that when a room is designed to be an all-around crowd-pleaser with a wide menu, it’s tough to compete with top NYC sushi counters or the sharper Pacific-Asian specialists. To MĀRO’s credit, the room’s atmosphere and the hospitality offset some of those culinary gaps; you come here for the vibe, the people-watching, and strong cocktails as much as the raw fish. Big picture context helps. The flagship Mario Pagán Restaurant in Condado (1110 Ave. Magdalena) still sets the benchmark in the group for contemporary Puerto Rican cuisine—more focused and, in my experience, more consistently executed. MĀRO, by design, pushes into a broader “Pacifico-Latino” lane with crudos, wood-fired seafood, and cocktail culture; it’s a different brief and audience, and you can feel that in the room.   Bottom line • Hospitality & bar: A-level. Jonathan (host) and Aramis (bartender) were standouts, and the cocktail program is a clear strength.  • Food: Good, not yet great across the board. Tuna nigiri was the highlight; sushi die-hards and NYC fusion stalwarts needn’t worry—yet. • Scene: Casual-elegant crowd, lively bar, design-first space; reservations recommended if you want a table.   I’ll be back soon—most of my reviews take three visits to finalize—and I’m optimistic. With the room’s energy, the gracious front-of-house, and the cocktail craft already humming, a bit more precision on the sushi and Pacific-leaning dishes could make MĀRO a strong complement to the flagship in Condado rather than a comparison point it has to outrun.