FOUR SEASONS RESORT AND RESIDENCES CABO SAN LUCAS AT CABO DEL SOL ELEVATES CABO'S DINING SCENE WITH EIGHT NEW DRINKING AND DINING EXPERIENCES (Mexique)
The luxury resort brings epic culinary concepts to the Golden Corridor. |
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FOUR SEASONS RESORT AND RESIDENCES CABO SAN LUCAS AT CABO DEL SOL ELEVATES CABO'S DINING SCENE WITH EIGHT NEW DRINKING AND DINING EXPERIENCES (Mexique)
The luxury resort brings epic culinary concepts to the Golden Corridor. |
Catégorie : Amérique du Nord et Antilles - Mexique - Économie du secteur
- Gastronomie
- Gastronomie vRénovation ou nouveauté dans un établissement
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 01-08-2024
 Crédit photo © Four Seasons Hotels & Resorts
Nestled along the Sea of Cortez on Mexico's Baja Peninsula, the modern hacienda is home to eight new drinking and dining experiences designed by hospitality design and branding firm EDG and executed under the thoughtful care of a best-in-class food and beverage team.
Helmed by Executive Chef Miguel Baltazar and Food and Beverage Director Matt Myers, the luxury Resort is taking guests on a gastronomic journey through a diverse tapestry of international flavours rooted in Mexico’s culinary heritage.
Utilizing the region’s bounty of local ingredients and inventive cooking methods, the food and beverage program offers unforgettable dining experiences for any occasion, from enchanting oceanfront dinners to casual barefoot lunches poolside or rooftop cocktails under a kaleidoscopic sky.
“Our epicurean experiences are the heartbeat of our modern hacienda that set the rhythm of la buena vida,” says Richard Raab, General Manager, Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol. “We are incredibly excited to share a new era of culinary excellence with our guests, one that blends innovation with sustainability and global trends, and that is grounded in the rich flavours and heritage of Mexico.”
A Collaboration with Chef Richard Sandoval
Internationally-acclaimed Mexican chef and restaurateur Richard Sandoval, a global pioneer in contemporary Latin cuisine with 60+ locations across 4 continents and 12 countries, has partnered with Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol to introduce two exceptional restaurants, Cayao by Chef Richard Sandoval and Coraluz, along with Los Cabos’ first and only luxury rooftop bar, Sora.
These establishments epitomize Sandoval's award-winning fusion of Latin ingredients with modern culinary techniques, creating truly unique flavours.
Each venue promises an unparalleled dining experience, showcasing inventive, masterfully crafted dishes and exquisite libations.
Palmerio: A Mediterranean Love Letter to the Baja Riviera
- Signature Restaurant
- Breakfast and Dinner
A signature restaurant Palmerio takes guests on an immersive journey into the heart of Mediterranean cuisine.
The menu from Chef Baltazar and Executive Pastry Chef Guillermo Soto celebrates the flavours of the French and Italian Rivieras of Provence and Liguria with a focus on locally-sourced seafood and fresh, regionally grown produce in dishes such as the Artisan Burrata di Bufala with charred heirloom leaves, guanciale, preserved lemon and pepperoncino, or the Baja Lobster Fettucine, which features handmade pasta nera, confit tomato, bisque sauce and basil foam.
Palmerio embodies a communal spirit, emphasizing connections with local farmers from La Baja and cheesemakers from Queretaro to Villahermosa, and showcasing a commitment to seasonality and sustainability with a stamp of approval from the Pesca con Futuro project, certifying that all seafood comes from responsible sources.
Nestled within La Casona, the main building located at the centre of the Resort, and adorned with breathtaking ocean views, the restaurant offers a serene and sophisticated ambiance.
Open for both breakfast and dinner, Palmerio invites guests to immerse themselves in the beauty of Mediterranean culinary traditions from a panoramic open-air kitchen.
Cayao by Chef Richard Sandoval: Japanese and Peruvian Harmony
- Signature Restaurant
- Dinner
- Coming Fall 2024
Opening in fall 2024, Cayao by Chef Richard Sandoval will offer an elevated Nikkei dining experience where the precision of Japanese techniques meets the vibrant flavours of Peruvian cuisine.
Led by Chef de Cuisine Nazaev Zaragoza, formerly of Mayta (ranked #10 in Latin America’s 50 Best Restaurants and #47 in The World’s 50 Best Restaurants), this culinary venture celebrates the rich heritage of Nikkei cuisine and culture.
The menu features an array of ceviches and tiraditos, such as the Oyster Ceviche with Peruvian chalaquita, wasabi aioli, lemon granite and seaweed caviar.
The selection of makimono suviche rolls includes the Lobster Roll with avocado, mango, a lo macho sauce, chalaquita mango and potato chips.
From the robata grill, highlights include Grilled Octopus with miso panca sauce, rice foam, fennel and achiote.
The restaurant’s beverage program artfully intersects Japanese and Peruvian flavours, offering signature cocktails such as the Japanese Pisco, which combines jasmine and green tea-infused pisco with kumquat, passionfruit, lychee and bitters.
Open exclusively for dinner, Cayao by Chef Richard Sandoval promises a gourmet adventure, allowing patrons to indulge in the best of Nikkei cuisine while enjoying stunning oceanfront views of the Sea of Cortez.
Coraluz: Vibrant Baja Vibes
Coraluz, a vibrant oceanfront restaurant near the family pool, immerses guests in the energetic beach club atmosphere of Baja Mexico, showcasing the dynamic flavours of Baja Mexican cuisine.
Signature dishes from Chef Richard Sandoval, such as the Sinaloa Aguachile featuring sustainably sourced shrimp crudo in a cilantro-chiltepin sauce with Criollo cucumber and avocado, highlight the region’s culinary richness.
Open from 11:00 am to 5:00 pm and for dinner seasonally, this beachfront haven invites patrons on a culinary journey inspired by Baja's diverse traditions.
The restaurant also features a lively outdoor bar offering an extensive selection of agave spirits, including tequila, mezcal, sotol, bacanora, and raicilla, alongside an array of cocktails, wines, and beers.
Sora Rooftop Bar: Elevated Mixology
Sora, the first and only luxury rooftop bar in Los Cabos, is perched above the oceanfront with panoramic views of the stunning Sea of Cortez.
Poised to become Cabo’s premier sunset destination, Sora Rooftop Bar harmonizes the art of mixology with breathtaking vistas, making every sip an elevated adventure.
This rooftop hotspot will be a sanctuary for those seeking a tranquil escape or a vibrant evening under the open sky.
The beverage program, crafted by Chef Richard Sandoval and Head Mixologist Riesler Morales, centres around theatrical presentation and culinary cocktails.
Each cocktail is meticulously paired with food to create a harmonious balance of flavours.
The Spicy Paloma, a spicy and acidic blend of silver tequila, pimento Giffard, grapefruit soda, lime, and agave, is paired with a hibiscus-salt encrusted tlayuda, offering salty, sweet, and acidic notes.
The Oaxacan Carajillo, a sweet and spicy concoction made with Montelobos Ensamble, Ancho Reyes, espresso, and housemade vanilla syrup, is complemented by tajín-spiced nuts, providing sour, spicy, and salty flavours.
Theatrical presentations, such as the Sora Old Fashioned smoked tableside with cherry wood and the Passionfruit Colada CO2 siphoned tableside with a pearly coconut foam, elevate the drinking experience.
The culinary offering features elevated Mexican izakaya lounge bites designed to complement the drinks.
Standout dishes include Cochinta Gyozas with annatto stewed pork, daikon xnipec, red habanero emulsion and radish, and the Katsubirria Sando with panko breaded birria, Hokkaido milk bread, truffle aioli and sunomono pickles.
Every detail at Sora reflects a dedication to beauty and excellence, making it a standout destination in Los Cabos.
La Casona Bar: Refined Oasis
Nestled within the heart of the Resort and imagined by the award-winning multidisciplinary design studio led by Will Meyer and Gray Davis, Meyer Davis, La Casona Bar stands as a refined oasis where Mexican spirits meet the tantalizing flavours and aromas of the Mediterranean with cocktails such as the La Casona Sour made with Mexican made Condesa Gin, Cocchi Vermouth and Chartreuse. Rather than the traditional lobby experience, guests checking into the Resort will enjoy a warm welcome and drink in hand at La Casona.
For a more exclusive tasting experience, guests can pre-book the Agave Gallery, a cozy spot offering spirits, wine and cocktail tastings with food pairings.
Bar Brisal: Coastal Leisure
Inspired by the casual beachside marisquerías and carretas along the coast of Sinaloa, Sonora, and Baja, Bar Brisal is situated next to the Adults Pool overlooking the Sea of Cortez.
Featuring pool-side cocktails and light, refreshing dishes that take advantage of the bounty of seasonal seafood in the region such as freshly shucked oysters and clams, Seafood Aguachile and Rasurados, thickly sliced to order catch of the day served with “Chinaloa Style” lemon soy-chiltepin sauce, red onion, cucumber and cilantro, Bar Brisal is the perfect spot to unwind and bask in the soothing breeze over classically Mexican flavours.
Mercado: A Pueblo Mágico-Inspired Marketplace
- All-day cafe
- Coming Fall 2024
The Mercado will offer a unique fusion of café and marketplace. With a grab-and-go format, the Mercado allows guests to indulge in the vibrant flavours of the region at any time of the day.
From morning bites and handcrafted lattes to picnic lunches, afternoon snacks and evening delights, the marketplace provides a dynamic array of food and beverage products to suit every palate.
The theme of Mercado revolves around the celebration of fresh, local Mexican, and Baja culinary treasures, offering curated wine and tequila tastings to allow guests to savour the rich nuances of the country’s famed spirit.
The central hub of La Plaza, Mercado becomes not just a culinary destination but a lively community space where the spirit of Cabo Del Sol will come alive through its delectable offerings and engaging atmosphere.
"At the foundation of our diverse culinary landscape is a philosophy of innovation and cultural celebration – both in Mexico and beyond," says Matt Myers, Food and Beverage Director at Four Seasons Cabo San Lucas at Cabo Del Sol.
"Each of the restaurants and bars at Four Seasons Cabo Del Sol invites guests on a journey that delights the senses and brings people together from all corners of the world.”
Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol sets the stage for a culinary experience that is as unforgettable as the breathtaking landscapes that surround it.
With a dedication to quality, creativity, and cultural immersion, the Resort invites guests to explore a world where each meal is an adventure, designed to create lasting memories.
About Richard Sandoval Hospitality
Richard Sandoval Hospitality is a leading restaurant group founded by Mexican-born chef, restaurateur, television personality and philanthropist Richard Sandoval. Known for offering guests an unparalleled culinary experience, this internationally recognized contemporary Latin restaurant group successfully owns and operates over 60 restaurant concepts around the globe. US restaurant locations span 10 states and the District of Columbia – as well as internationally in 11 countries including Canada, Costa Rica, Greece, Malta, Mexico, Morocco, Qatar, Serbia, St Kitts, Turkey and the UAE.
 Crédit photo © Four Seasons Hotels & Resorts
 Crédit photo © Four Seasons Hotels & Resorts
 Crédit photo © Four Seasons Hotels & Resorts
 Crédit photo © Four Seasons Hotels & Resorts
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