SIGNATURE DINING ON EXCEPTIONAL STEAKS AND SEAFOOD
Concieved together with culinary master Jean-Georges Vongerichten, SEARED by One&Only™ is the newest addition to One&Only Palmilla's culinary prowess, presenting the finest steaks and freshest seafood alongside Mexico's most comprehensive wine list.
From Japanese Wagyu A5 beef to succulent rib eyes and tenderloins, 15 different cuts of the highest quality beef are prepared to exacting standards, rivalling the world's renowned steakhouses. The menu takes full advantage of the sea as well, with local spiny lobsters and whole red snappers grilled to perfection, and a delicious complement of chilled seafoods and Hamachi sashimi. Guests will be blown away by the vast array of flavours and choice.
Serving dinner only
Daily: 6.00pm to 10.00pm
Closed on Mondays
*Please note that some products in our menu offerings may change on short notice based on seasonal and regional availability.
+52 624 146 7000
+1 888 691 8081
One&Only Palmilla is pleased to accommodate the special dietary needs of all guests. Please notify the resort in advance of arrival to ensure special requests are attended to with specificity.
Reserve on Open Table
Born in Cannes, France and raised in the French Alps, Chef Stuart Roger attended Ecole Hoteliere de Thonon-Les-Bains, France where he graduated in hotel management and culinary arts. He began his career in the Balmoral Hotel, Edinburgh, Scotland as an apprentice of Michelin-starred Chef Jeff Bland.
Bringing an extensive background of experience working in prestigious hotels and restaurants, Chef Roger has worked alongside several Michelin-star chefs throughout his career, including Chef Roger Verge at Le Moulin de Mougins, 3 Michelin stars, Chef Michel Lentz at the Evian Royal Resort, 1 Michelin star, Joel Robuchon in Monte-Carlo, 2 Michelin stars and Chef Jean Claude Brugel at the Monte-Carlo Beach Hotel with 1 Michelin star.
In 2008, Stuart moved to México where he worked for many upscale kitchens including Club Ninety Six by Villas del Mar in Los Cabos, The French Embassy in Mexico City, Hilton Mexico City Santa Fe, Quinta Real Hotel in Monterrey and the Resort At Pedregal in Los Cabos where he demonstrated his vast culinary experience, knowledge and skills which led him to the opportunity to take the helm as Executive Chef at SEARED by One&Only.