Cabo San Lucas, Los Cabos, Baja California Sur, México
Led by Executive Chef Volker Romeike and considered by many to be the best restaurant in Cabo, Pitahayas takes its name from the Mexican equivalent of the dragonfruit. Enjoy deliciously innovative Mexican-Asian fusion cuisine,under a scenic beachside palapa roof, with contemporary flavors drawing upon the influences of the Far East – and adding a decidedly European twist. Complement your meal with a glass of wine from La Cava de Santiago, the restaurant’s Wine Spectator Award-winning underground wine cellar, offering over 400 labels. And drop in for a special cocktail at the Pitayitas Bar, located within the restaurant and open until 1:00 a.m. Pitahayas has been the proud recipient of the American Academy of Hospitality Sciences’ prestigious Five Star Diamond Award every year since 1999.
Dress code is upscale casual, and reservations are strongly recommended. Chef Volker Romeike has been a pioneer of eclectic and delicious Mexican-Asian fusion cuisine in Los Cabos and its foremost practitioner for more than 20 years.Romeike’s unique approach dates to his time in Hawaii, when his exposure to numerous Pacific Rim cultures led him to begin experimenting in the kitchen, blending a variety of Asian accents with the European cooking techniques he learned growing up in Germany. This initial fusion style was successful from the start, but it has become more fleshed out since the chef opened Pitahayas in 1995. In fact, it is only in the last few years that he has fully integrated traditional Mexican ingredients and menu standards into what is now a melting pot of far-flung Pacific Rim influences.The results speak for themselves. Romeike has been declared one of the best chefs in the world by the American Academy of Hospitality Sciences, which has awarded Pitahayas its prestigious Five Star Diamond every year since 1998.
The restaurant has also received the AAA Diamond award for excellence, and its driving creative force has been an honored member of the Chain de Rotisseur since 1999, Club Vatel Mexico since 2000, and the French Culinary Academy since 2001The restaurant’s setting is every bit as spectacular as its food. Shaded in most areas by an enormous palapa roof made from dried palm leaves, the alfresco dining room and bar extends outward in concentric circles, with diners occasionally seated near cactus or colorful trees wrapped in flashing lights and glittering ornaments. At night, table linens are bathed in moonlight as tropical breezes blow in from the Sea of Cortés, a cool counterpoint to the warm sounds of romantic ballads and waves breaking along the nearby shore. The service, too, is first class, with staff members gliding effortlessly between kitchen and table, pausing to recite nightly specials or provide the perfect pairing advice from Pitahayas’ expansive wine list.
The restaurant’s wine cellar, La Cava de Santiago, is among the best in Baja California Sur—an opinion made official via an award from Wine Spectator—showcasing more than 400 labels from premier domestic and international producers. It’s also a highly sought-after event venue. Made from stone and accessible only through wrought-iron gates, the wine cave offers an intimate and sui generis space for small dinner and cocktail parties.
Address: Tourist Corridor, Km. 10, 1st bridge
coming from Cabo San Lucas, Cabo del Sol,
at Sheraton Hacienda del Mar
Phone: (624) 145-6126 | (624) 145-6146
Open: Daily from 5:30 p.m. – 10:30 p.m.
Pitahayas Restaurant- Cabo San Lucas, B.C.S, México – Last Revision November 14, 2017 – ERC