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 Wagyu A5 and Kobe certified 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
+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
Eric Scianimanico is a multi-skilled Chef with over thirty years of experience in the hospitality industry. He began his career at Novotel La Défense in Paris and for the following nine years moved to three different hotels in the French capital before moving as Chef de Partie at Gorges de Pennafort Vars a 1-star Michelin restaurant in the south of France. In 1998 Eric moved to México where he worked for Hotel Presidente, Esperanza, an Auberge Resort, and Las Ventanas al Paraíso, a Rosewood Resort. In 2013, Chef Eric was invited to join Executive Chef Sebastien Agnes at Market by Jean-Georges, a uniquely original dining concept for One&Only Palmilla where he worked as Executive Sous-Chef for three years. After the reopening in 2015 Chef Eric kept working at the newly opened SEARED restaurant. Chef Eric Scianimanico has worked closely with the team at SEARED where he demonstrated his vast culinary experience, knowledge and skills which lead to be promoted to Executive Chef at SEARED in May 2016. Chef Eric and his team in the kitchen have worked closely to bring the best to the table. Chef Eric also overlooks Suviche, Breeze and Private Dining.