La Pigua is the restaurant in Campeche for Gulf seafood, and has been for decades. The speciality is pan de cazón — the layered tortilla dish with dogfish shark, black beans, and tomato sauce that defines Campeche cuisine — along with shrimp in various preparations and crab dishes. The kitchen doesn't stray from the regional tradition and doesn't need to.
The restaurant is in a converted colonial house near the malecón, with an open interior and efficient service. It is not cheap by Campeche standards but is excellent value by any other measure. Reservations are advisable at lunch, when the restaurant fills with a mix of locals on business lunches and tourists who have been told to come here. Worth the advice.