Cabo Del Sol’s Four Seasons Resort and Residences Cabo San Lucas has introduced eight new dining experiences that were designed by EDG, thereby improving the culinary landscape in Los Cabos. The resort provides a variety of international cuisines that are rooted in Mexican culinary heritage, under the leadership of Food and Beverage Director Matt Myers and Executive Chef Miguel Baltazar. The venues include Cayao by Chef Richard Sandoval, Coraluz, and Los Cabos' first luxury rooftop bar, Sora. These establishments emphasize sustainability, innovation, and locally sourced ingredients, providing guests with unique and memorable dining experiences.
Palmerio, the signature restaurant, offers Mediterranean cuisine featuring locally sourced seafood and produce, while Cayao delivers a Nikkei dining experience blending Japanese techniques with Peruvian flavors. Coraluz showcases Baja Mexican cuisine with dishes like Sinaloa Aguachile, and Sora offers elevated cocktails paired with Mexican izakaya bites. Additional venues include La Casona Bar, the Agave Gallery for exclusive tastings, Bar Brisal with poolside seafood dishes, and Mercado, a café and marketplace celebrating local culinary treasures. The resort's diverse culinary landscape invites guests on a gastronomic journey, emphasizing quality, creativity, and cultural immersion, set against the stunning backdrop of the Sea of Cortez.
