The rebirth of the legendary ultra-luxury resort One&Only Palmilla in Los Cabos, Mexico brings with it a host of culinary experiences featuring signature restaurants and bars to entice gourmands and those seeking the freshest farm to table options in the most memorable of settings. One&Only offers guests and residents alike exciting and authentic cuisine in a variety of restaurants, making the restaurants a “must do” part of any travel itinerary to the region. The resort has introduced a new steakhouse, SEARED with Chef Jean-Georges Vongerichten and he continues to collaborate on guest favourite Suviche restaurant. Beloved Chef Larbi Dahrouch focuses on farm-to-table authentic Mexican cuisine at the newly enhanced Agua by Larbi. Other options for guests of the resort include Breeze, an open air café for breakfast or light lunch plus special dining nights in the Chef’s Herb Garden with wood fired pizza or relaxed feet in-sand dining at Pelican Beach Grill. Special themed evenings are also offered weekly within the magically lit Palmilla Chapel courtyard or on the beach with bonfire BBQs.
“I am so thrilled to be introducing new dining experiences for our guests, residents and visitors of Cabo at One&Only Palmilla,” commented Peter Bowling, Managing Director, One&Only Palmilla. “With the variety of what we have on offer, guests can continue to discover something new throughout their stay, whilst residents and visitors will want to ensure to explore the variety of experiences at One&Only Palmilla.”
In understated elegance, SEARED features well-known signature dishes from Jean-Georges including a variety of the finest steaks, as well as the freshest Atlantic and Pacific seafood, accompanied by delicious sauces, side dishes as well as the country’s most extensive wine list. A new glass-walled meat cellar features a variety of different cuts of the finest meats from around the world, including Wagyu and Kobe Beef. This selection is presented table-side for those guests who want to hand-pick their cut with the experienced staff ready to assist based on desired taste and appetite. From Chilled Seafood Platters, Hamachi Sashimi with Yuzu Dressing and Beef Carpaccio with Black Truffle Fritters to grass-fed to dry aged meat to A5 Certified Kobe Beef, plus Local Spiny Lobsters and Whole Red Snapper perfect for the grill, guests will be blown away with the vast array of flavours and choice quality presented.
Chef Sebastien Agnes and his team in the kitchen have worked closely with Chef Jean-Georges to bring the best to the table. Chef Sebastien, a multi-skilled French chef, started his career as a Demi Chef De Partie in Paris, where he had the opportunity to work for legendary Chefs Alain Ducasse, Eric Frechon and Guy Savoy before he was taken under the wing of renowned Chef Vongerichten in 2006. In 2008, Chef Agnes was invited by Jean-Georges to collaborate on the original dining concept, Market at One&Only Palmilla.
“Sebastien and I have worked together for a long time now, and once again we are launching a great dining concept together. I have introduced some new items to the menu, and with the quality of meat the restaurant will be serving, I know that with the culinary team, Sebastien will ensure the standard of One&Only Palmilla’s discerning guests is exceeded,” commented Jean-Georges Vongerichten. One&Only engaged Jeffrey Beers International (JBI) to reimagine the entire look and feel of the restaurant with an aim to ensure the guests experience, through quality design with an eye to detail, provides a fine, but relaxed setting with a sense of local authenticity, a hallmark of both JBI and One&Only.
Suviche and One&Only Lounge
Adjacent to SEARED, Suviche Restaurant offers guests an impressive selection of fresh sushi and a striking presentation of Mexican ceviche incorporating both local and Asian flavours. The restaurant has a whole new look, with a back-lit alabaster bar, geometric tiles and cozy banquette and individual table seating, and offers dramatic floor-to-ceiling views of the Sea of Cortez. Chef Yoshiaki Akaike, a traditional Japanese chef, hand selected by Chef Jean-Georges from his native Japan, delights guests’ palate with his sushi creations. A 12-seat sushi counter is perfect for guests wanting to watch the craft of the well-trained sushi chefs. An extensive tea and sake menu complements the cuisine, whilst the introduction of a professional Sake Sommelier assists guests with a recommended sake pairing.
Guests are invited to enjoy the One&Only Lounge, adjacent to Suviche, for nightly live entertainment, and a vast array of cocktails, including an extensive selection of Mexico’s finest tequila and mezcal. Floor-to-ceiling windows offer spectacular vistas of the sunset, and guests can lounge on low couches before or after dinner, whilst listening to the sounds of a baby grand piano, enhancing the vibrant ambiance every evening.
When guests step outside, the Terrace provides another wonderful venue to sip cocktails whilst taking in the views and cool breezes coming off the Pacific. The new Veranda, just off the Terrace and adjacent to Seared, provides another relaxing venue with comfortable lounge spaces with a broad stone fireplace, display niches, antique Mexican carved-wood tables and a variety of softly lit seating clusters.
Chef Sebastien and his team also oversee the operations of Suviche and One&Only Lounge, as well as the 24-hour private dining service for the resort.
Agua by Larbi
Perched on a bluff and overlooking the Sea of Cortez, the popular local and guest favourite, Agua by Larbi, has been newly redesigned with an earth-to-sea tone design scheme by New York based designer David Mexico. The reimagined venue combines a tropical bar with indoor/outdoor restaurant seating that takes advantage of the sweeping ocean views. Guests enjoy artfully prepared Mexican cuisine with some Mediterranean influences, orchestrated and created by Chef Larbi Dahrouch.
Chef Larbi began his culinary career at the age of 13 when he moved from his home town in Morocco, to France and worked as an apprentice for the late French 3-Michelin-star Chef Jean-Louis Palladin. Larbi eventually made the move to the USA and then decided to settle in Mexico, where he travelled extensively, giving him the understanding of regional nuances as well as how to delicately blend other ingredients into local cuisine to complement and incorporate original flavours.
Many of the dishes at Agua by Larbi are traditional Mexican cuisine enhanced with Mediterranean ingredients while retaining their local authenticity. The open kitchen features two distinct culinary theatres showcasing the tradition of Mexican grilled food in one and fresh tortilla-making in the other. Both stations are visible and active during all meals allowing guests to learn the original techniques and flavours of traditional Mexican cuisine. Adding to the interactive dining experiences are table-side preparation of guacamole, complete with special One&Only ingredients and a mole trolley for guests to choose from a selection of the freshly prepared sauces.
“I am so excited to be able to showcase what we love doing every single day, and I think our guests will love watching some of the new and innovative elements that the team will be showcasing. Whether making traditional tortillas or creating fresh guacamole tableside, it’ll be both entertaining for guests and fun for the Chefs at the same time,” commented Chef Larbi. “The menu still features a selection of our signature classics such as the Ancho Chile-Honey Glazed Salmon with Black Bean Sauce, but also showcases some new taste innovations. I am also excited about the variety of sharing tables, perfect for friends and families.”
As the resort is the perfect destination for multi-generational family travel, the restaurant is inviting for all ages. Larbi’s Table seating 14 guests with its large lazy Suzanne in the centre is ideal for celebrations, and allows guests to interact and enjoy the family-style menu. Oceanfront romantic pods and two tables for 16-20 guests family-style create a wonderful dining experience.
Offering the best selection of Mexican Wines, as well as wines from around the world, a dedicated sommelier assists guests with the perfect pairing, and is also available for wine tastings for those wanting to get a taste of the various blends on offer. More than 80 brands of tequila and mescal are available, as well as tequila tasting classes, to introduce guests to these distinctive Mexican spirits.
For breakfast, Agua by Larbi offers a complete exhibition-style breakfast and an extensive a la carte menu with local specials. The breakfast offering is complemented by the signature fresh juice bar offering juice blends or exotic juices with other infused herb flavors from the resort’s herb garden.
Breeze is the perfect open air location for variety of options for breakfast, a light lunch of salads and Mexican delicacies and all-day snacks showcasing fresh and organic produce. This al fresco venue overlooks the resort’s two pools and offers the captivating views of the Sea of Cortez. Overseen by Chef Sebastien and his team, guests can enjoy a variety of cuisines, from quesadillas and ceviche to a variety of sandwiches and salads.
The resort features its very own organic Herb Garden of which many dishes take their aromas, from sage, rosemary, thyme, mint, basil, cilantro, hoja santa, epazote to different types of indigenous chilies; spicy habanero and serrano peppers to name a few. The garden is designed to incorporate the four elements of Chi – water, fire, earth and wind – and features a fully equipped outdoor kitchen and granite counter bar table and is perfect for private dining and celebrations. This intimate garden venue is able to accommodate up to 25 guests and is perfect for cooking demonstrations.
In the afternoon, Chef Larbi and his team offer cooking classes with emphasis on utilization of herbs from within the garden and how to use them in various cuisines – the perfect way to learn how to cook traditional Mexican cuisine with traditional, fresh ingredients. Families with children will love the pizza-making classes and parents will love the fresh vegetables and herbs being used. Chef Larbi and his team will also hold weekly culinary demonstrations for guests, which will begin with a guided tour of the herb garden and end with a tasting and pairing of Mexican wine, tequila or mescal, selected by the resort’s Head Sommelier and Tequila Master.
Another way guests can enjoy the true flavours of Mexico is by booking the newly launched Culinary Package. One&Only Palmilla has partnered exclusively with Los Tamarindos organic herb farm and restaurant to offer guests the opportunity to harvest their own organic herbs and vegetables and then participate in a unique cooking class with chef and restaurateur Enrique Silva – a great authentic culinary day out in Los Cabos.
Pelican Beach Grill and Beach Service
Pelican Beach is one of Los Cabos’ only swimmable beaches and is ideal for a day of kayaking, snorkelling, paddle boarding or to enjoy a light lunch. The newly redesigned beach cabanas are perfect to enjoy the day in privacy and comfort. Pelican Beach Grill serves casual favourites such as a fresh grilled tuna fillet sandwich on house made basil bread. Beach lovers can also enjoy their lunch in the privacy of their beach cabana, served by Agua by Larbi and delivered in a colorful bento box. The beach bar, with its mirrored back, provides endless views of the Sea of Cortez and a variety of refreshing drink options such as fresh coconut water, tart margaritas and ice cold cervezas.
On Turtle Beach, located on the south side of the resort, custom-made beachfront cabanas with soft lounge pillows, ceiling fans, and tables with umbrellas, provide shelter from the sun and privacy. Margaritas, fresh tacos, sushi and champagne can be provided by the attentive beach staff so guests never have to leave the pristine beach.
For something unique and incredibly moving, every Tuesday night from 6pm to 10pm, One&Only Palmilla offers ‘La Fonda de la Capilla Antigua’, where traditional Mexican cuisine is served outside the floodlit Palmilla Chapel. On the chapel steps, musicians entertain whilst guests dine and local artisans showcase their work. An astronomer is also on hand during La Fonda, atop the Palmilla Chapel to point out stars and constellations through a state-of-the-art, high-powered telescope.