A Mediterranean love letter to the Baja Riviera, this ocean-view Italian restaurant in Cabo San Lucas is inspired by the flavours of the French and Italian Rivieras. The focus is on locally sourced seafood and fresh, regionally grown produce.

Hours

Breakfast
7:00 am – 11:30 am
Dinner
5:00 pm – 10:30 pm

Signatures

  • Artisan Burrata Di Bufala

    Artisan Burrata Di Bufala, served with heirloom tomato, olive tapenade, pistachio and balsamic vinegar, brings together the vibrant Mediterranean flavours and locally sourced produce of the Baja Riviera.

  • Spaghetti Alle Vongole

    Spaghetti Alle Vongole, featuring Baja Chione clams, roasted garlic and peperoncino, offers a refined take on the Italian seafood classic.

  • Traditional Meat Selections

    A selection of classic cuts, offered in a range of preparations from raw to slow-cooked and chargrilled. The emphasis remains on beef and poultry, with generous portions, shareable plates and familiar techniques drawn from Italian and French kitchens.

  • Classic Italian Desserts

    A composed pairing of house-made strawberries-and-cream gelato with berry coulis and toasted coconut, alongside a traditional tiramisu layered with soaked ladyfingers, coffee reduction, mascarpone cream and cocoa.

Make your reservation. +52 624 172 1200 Reserve A Table

Highlights

  • Indoor Dining

    An intimate interior featuring warm lighting and layered textures offers a welcoming setting for shared dining experiences in Cabo San Lucas.

  • Outdoor Seating with Ocean Views

    Spacious outdoor seating opens to sweeping ocean views, inviting you to enjoy the gradual shift from day to evening.

  • Sunset Views

    Soft evening light aligns with architectural lines and open vistas, creating a calm atmosphere suited to early-evening gatherings.

The Team

Mattia Facheris

Restaurant Chef
Born in Milan, Chef Mattia Facheris brings a perspective that blends Italian heritage with the vibrant ingredients of Baja California. His influences include his nonna’s kitchen and experiences in acclaimed restaurants around the globe. Highlighting the connection between land and sea, his dishes are rooted in authenticity and driven by a pursuit of distinctive dining experiences.

Miguel Baltazar

Executive Chef
Executive Chef Miguel Baltazar discovered his passion for cooking in Michoacán alongside his grandmother and refined his craft at the Culinary Institute of Mexico and the Lycée Hôtelière Paul Augier in France. His approach centres on seasonality, sustainability, Latin flavours and a commitment to local sourcing. An ambassador for Pesca Con Futuro, he also champions responsible seafood practices.

Events

Pasta Nights, Every Monday, 5:00 pm – 10:30 pm
On Mondays, the kitchen turns its attention to fresh pasta made by hand and served at its peak. Every shape is rolled, filled or cut to order and paired with sauces that speak to balance, texture and restraint. It’s a night for slowing down, sharing plates and letting tradition lead the way. À la carte.
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Baja Seafood Night, Every Saturday, 5:00 pm – 10:30 pm
Saturday evenings honour the sea with a market-style selection of local catch. Fish and seafood are presented as they arrive; you choose what catches your eye; and the kitchen takes it from there with a light hand and plenty of confidence. You can choose the preparation method: grilled, wood-roasted or salt-baked. Complete the table with coastal vegetables, warm garnishes and Mediterranean-inspired small plates. À la carte.
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Make your reservation. +52 624 172 1200 Reserve A Table

More Dining Options