- Cabo’s most spectacular place to dine—set on a rocky promontory surrounded by the crashing waves
- Exquisite variety of just-caught seafood prepared to let the vibrant natural flavors shine through
- Mood is romantic and celebratory
- Breakfast from 7:00am to 11:30am (Buffet and a la carte)*
- Dinner 5:30pm to 10:30pm (a la carte)*
- Bar is open daily from 12pm to 12am | Friday & Saturday until 1:00am*
- *Hours of operation are subject to change.
Share the Shells
SAN CARLOS BAY OYSTERS 6 EA.
- fresh lemon, chayote pico de gallo mignonette
SEAFOOD CEVICHE
- shrimp, clams, octopus, tomato, onion, cilantro
GRILLED OYSTERS
- lemon, garlic, herbs butter
Fresh Catch
TUNA TIRADITO
- toreados chili, avocado, lemon, cucumber, soy dressing
KAMPACHI DUO
- smoked & seared, habanero - coconut water lemon dressing
SEARED SCALLOPS
- sweet corn, salicornia, beef-epazote essence
Harvested
LIVE ORGANIC LETTUCE
- crispy shallot, avocado, confit tomato, herbs & lemon dressing
LOCAL MANGO & ASPARAGUS
- organic greens, jicama, lime-chili vinaigrette
BAKED BURRATA
- heirloom tomato & basil, ̈pasattina ̈ salsa
AVOCADO SALAD
- dried guava, cucumber, pickled watermelon, rocket, sesame dressing
Cuisine
SEAFOOD RAVIOLI
- huitlacoche, cotija cheese, egg yolk pasta
BLUE PRAWNS & SHISHITO PEPPERS
- ginger, lemon, morita, garlic, fennel mojo
CHARRED OCTOPUS
- cilantro & peanut butter pesto, grilled lemon
ROASTED LOBSTER TAIL
- preserved lemon mojo & herbs
CHORIZO & SHRIMP CASARECCE
- fresh tomato, basil & parmesan cheese
Wood Fire Oven
WHOLE LOCAL FISH for 2 / 28 oz
- wild herbs & citrus olive essence
GROUPER FILLET
- lemon grass, garden herbs, tomatoes & sea salt
FISH MIXIOTE 7 oz
- today’s catch fillet, coriander, fennel, lemon & olive oil
FARMED TOTOABA for 2 / 13 oz
- hoja santa, spices, local orange handmade tortillas
ROCK CORNISH
- citrus & herbs butter, charred artichokes & onions
RIB EYE STEAK 12 oz
- half garlic, rosemary, beef jus & creole salsa
BONE IN TENDERLOIN 14 oz
- charred chili & spices beef sauce
NEW YORK STEAK 16 oz
- spring onion, jalapeño & cilantro chimichurri
Farmed Sides
GRILLED BAJA V ASPARAGUS
- sea salt & epazote
CHARRED V BROCCOLINI
- preserved lemon & extra virgin olive oil
CRUSHED POTATOES
- seared with parmesan cheese, chives & garlic
SEARED BRUSSEL SPROUTS
- guanciale, piloncillo & walnuts
ROASTED BELL PEPPERS
- small onions, fennel, extra virgin olive oil
GRILLED SWEET CORN
- epazote, lime & chili spread cotija cheese
Local Garden
VALENTINA’S GREEN BEANS
- chickpea, asparagus, grape tomato, olives & capers
ZUCCHINI “ENCERRADITOS”
- potato, quinoa, mint & curcuma, cauliflower purée
BLACK BEAN SOUP
- smoked quesillo, red chili, avocado, cilantro
ANCIENT GRAIN & SQUASH
- sauteed organic veggies & spices
Cocina del Mar chefs partner with local farms and food producers in a commitment to showcasing locally grown, sustainable ingredients in authentic cuisine. Guests are offered fresh, seasonal produce throughout the year, including products from Miraflores Farms, located at the outskirts of San Jose del Cabo, San Carlos Bay clams or totoaba from the Pacific.
