The waterfront restaurants in Portobelo serve fish caught the same morning — typically whole red snapper or sea bass, fried crisp and served with patacones and a squeeze of lime. Ceviche made with corvina (sea bass) marinated in lime juice with onion and ají is a regular fixture on blackboard menus. Caribbean-style preparations with coconut milk show up in rice dishes and the occasional fish stew.
Portions are generous and prices are by Panama City standards extremely low. Most places are family-run, with a few plastic tables on a covered terrace overlooking the water or the street. Meals are unhurried; order, wait, eat while watching the bay. The combination of fresh fish, cold beer, and the view of the fort ruins is one of the better value propositions in Panama.