Part cafe, part local market, this Key Largo restaurant offers fresh seafood for dining in and takeout. Both Bobby and Guy are fans of the Matecumbe. This house specialty features locally caught fish that’s topped with a salsa made from lemon, tomatoes, onions and capers, then quickly baked in a searing-hot convection oven. This simple approach results in a “delicate, tender” dish, Guy says.
Special Dishes: Matecumbe, Smoked Fish Dip, Key Lime Pie
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