![\"fine-dining-scene](\"http:\/\/bajatraveler.com\/wp-content\/uploads\/2015\/05\/fine-dining-scene.jpg\")
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SEARED\u00a0 \u00a0\/\/ \u00a0 EL ESPONT\u00c1NEO \u00a0 \/\/ \u00a0 MANTA \u00a0 \/\/ \u00a0 ORIGEN \u00a0 \/\/ \u00a0 TORO \u00a0 \/\/ \u00a0 ACRE<\/strong> By Karin Leperi<\/p>\n The corridor connecting Cabo San Lucas and San Jos\u00e9 del Cabo is a culinary minefield exploding with a plethora of fine dining options. Whether you crave seafood, steak, or modern Mexican cuisine, world-class restaurants abound in Baja, bursting with flavors to tantalize and satisfy the most demanding of gourmand palates.<\/p>\n From the benchmark luxury of Seared \u2013 an elegant steakhouse headed by celebrated chef Jean-Georges Vongerichten at the One&Only Palmilla, to Manta at The Cape, specializing in seafood-focused Pacific Rim fusion cuisine, BajaTRAVELER\u00ae gives you six top choices to stoke your appetite while satiating your culinary prowess. All have been tried and taste-tested for culinary excellence by our Editor-in-Chief, Mayt\u00e9 Rodr\u00edguez Cedillo.<\/p>\n From Wagyu A5 and Kobe certified beef to succulent rib eyes and tenderloins, culinary master Jean-Georges Vongerichten<\/strong> brings his latest fine dining concept to Palmilla<\/strong> in a descriptive naming of his latest culinary masterpiece \u2013 Seared.<\/strong> The Michelin-starred chef showcases only top chops of custom cut meats, displayed conspicuously in a glass-covered curing room for discriminating diners to inspect.<\/p>\n But it\u2019s not all about steaks at Seared, says executive chef Sebastien Agnes, as the restaurant also offers the freshest Pacific seafood, from local spiny lobsters and whole red snapper grilled to perfection, to a complement of chilled seafood and Hamachi sashimi. Do try the beef Carpaccio with black truffle fritters. An extensive wine list complements the choice selection of meats and seafood.<\/p>\n The new Seared restaurant is designed by Jeffrey Beers International,<\/strong> featuring an endearing elegance complemented by tawny marble, amber chandeliers, and marble floors with Aztec geometric designs.<\/p>\n Km 7.5 Carr.Transpeninsular<\/strong> Executive celebrity chef Juan Eumir<\/strong> brings his spontaneous cuisine concept to Hotel El Encanto Suites & Spa,<\/strong> in the heart of downtown San Jos\u00e9 del Cabo.<\/strong><\/p>\n Chef Juan feels that food is best prepared, cooked, and served based upon availability, seasonality, spontaneous inspiration, and cooking techniques that rely on a blending of the ancient with the modern. He elaborates: \u201cActually my kitchen is defined as spontaneous, yet it is also based on empirical observation and experimentation in the kitchen. It\u2019s the result of teachers teaching the old school, in my case my mother, and chefs who set the tone for my first steps in the world of gastronomy, spending long hours helping and learning the tricks of the culinary magic that only happens between wizards and witches, among grandmothers, mothers, and sons.\u201d<\/em><\/p>\n His \u201cspontaneous concept\u201d<\/em> relies on insight and experience to bring out the \u201cperfect balance of flavors, contrasts in textures, and balance in all elements,\u201d<\/em> while perfecting the harmony in food, thereby giving a memorable dining experience. As a result, chef Juan is a slave neither to tradition nor trends, much the same way an artist approaches a blank canvas with his arsenal of colored paints.<\/p>\n El Espont\u00e1neo features food that is prepared, cooked, and plated in a spontaneous way, with recipes conceived the same day they are cooked, based on availability of ingredients. His excitement in the kitchen becomes the interpretation of the ingredients, with no two days producing the same results. \u00a0And according to our Editor-in-Chief, \u201cIt is amazingly delicious!\u201d<\/em><\/p>\n Calle Jos\u00e9 Maria Morelos y Pavon<\/strong> Executive Chef Enrique Olvera<\/strong> brings a \u201cseafood without pretentiousness\u201d<\/em> culinary approach to the recently opened Manta<\/strong> restaurant at The Cape.<\/strong> He helms the 114-seat signature restaurant, a Thompson Hotel in Los Cabos,<\/strong> commanding an exclusive view of the cape overlooking El Arco<\/strong> and the Bahia San Lucas<\/strong> horizon.<\/p>\n By celebrating Pacific Rim<\/strong> traditions and fresh locally-sourced seafood at Manta, chef Olvera delivers a straight forward approach that also finds inspiration from his native Mexico, as well as Peru and Japan. The result is sophisticated Mexican flavors that are reimagined and combined with styles and techniques to maximize deliciousness. All this happens with minimal dogma so as to keep \u201cordinary\u201d<\/em> at bay. But there is still attention to culinary details such as the house-made tortillas.<\/p>\n The genius of chef Olvera culminates in the 15-18 dishes prepared on a nightly basis. Best to try the multi-course tasting menu with paired wines, many from Baja\u2019s wine country, Valle de Guadalupe.<\/strong> Be prepared for a culinary extravaganza.<\/p>\n A curated beverage menu of mezcals, tequilas and sakes complements Manta\u2019s fresh local ingredients.<\/p>\n Carr. Transpeninsular Km.5<\/strong> Recently opened in San Jos\u00e9 del Cabo, Origen<\/strong> is located within Mar Adentro Cabos<\/strong> – a striking hotel designed and owned by leading Mexican architect Miguel Angel Aragones<\/strong> and a member of Small Luxury Hotels of the World. \u00a0The signature restaurant focuses on \u201cvernacular Mexican cuisine.\u201d<\/em><\/p>\n \u201cOrigen is a Mexican vernacular cuisine, focusing on traditional recipes, using locally grown organic produce and local seafood. I\u00b4m influenced by traditional Mexican cuisine, with some middle eastern and Mediterranean ingredients and techniques,\u201d<\/em> said chef Raul.<\/strong><\/p>\n Diners attribute some of the best interpretations of real organic Mexican cuisine to chef Raul\u2019s kitchen wizardry. Chef recommendations include the roasted duck enchiladas with guava mole and sweet potato, grilled local octopus, and yellow fin tuna with roasted poblano chili sauce, jicama (Mexican turnip or yam) and bell pepper salad.<\/p>\n Origen at Mar Adentro Cabos<\/strong> Dine on specialties created by Richard Sandoval<\/strong> for Toro,<\/strong> even as you take in exhilarating views of Punta Ballena<\/strong> while scanning the bay for sightings of a whale or two in the winter. Where else can you dine on world-class cuisine while whale watching at the same time?<\/p>\n The Toro concept comes from acclaimed chef and restaurateur Richard Sandoval, recognized as the \u201cFather of modern Mexican cuisine.\u201d<\/em> Toro means \u201cbull\u201d<\/em> in Spanish and \u201ctuna belly\u201d<\/em> in Japanese \u2013 the pillars of his specialties seasoned with Pan Latin flair and Asian influences.<\/p>\n All dishes are specialties created by Richard for Toro, but the most significant and signature dishes are Miso Chipotle Escolar Fish, Achiote BBQ Atlantic Salmon, Shrimp & Crab Enchiladas, Chicken Sarape and Crispy Baja Fish Tacos.<\/p>\n Carr. Transpeninsular, Km 6.5<\/strong> Join executive chefs Kevin Luzane<\/strong> and Oscar Torres<\/strong> for a culinary excursion into global cuisine that comes with an authentic and sustainable twist. Their authenticity derives from using only those ingredients that have a small footprint \u2013 those closest at hand. They are proud that their ingredients don\u2019t travel very far to your plate or glass. Organic is also heavily integrated into the menu. Their sustainability is evident in their farm-to-table approach, emphasizing quality, freshness, energy efficiency, and avoiding any unnecessary food waste. They actually have a name for their cuisine \u2013 modern farm-chic cuisine.<\/p>\n \u201cCooking at ACRE takes place in a wood-burning oven and over an open-air flamed grill,\u201d<\/em> said chef Luzane. This allows the kitchen to sear-in all the original flavors. Both chefs have worked in top restaurants in New York, Los Angeles and Europe, bringing their urban sophistication to farm-chic cuisine. Plus, the innovative Cocktail Bar shares the beauty and history of Baja as contained in the glass. Experience the journey.<\/p>\n Rincon de las Animas
\n+ CHAMPAGNE TERRACE AT EL\u00a0FARALLON<\/strong><\/p>\n
\nONE: SEARED<\/h2>\n
by Jean-Georges Vongerichten<\/h3>\n
![\"seared](\"http:\/\/bajatraveler.com\/wp-content\/uploads\/2015\/05\/seared.jpg\")
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\nSan Jos\u00e9 del Cabo<\/strong>
\nOneandOnlyResorts.com<\/a><\/strong><\/p>\n
\nTWO:\u00a0El ESPONT\u00c1NEO<\/h2>\n
with Executive Celebrity Chef Juan Eumir<\/h3>\n
![\"el-espontaneo](\"http:\/\/bajatraveler.com\/wp-content\/uploads\/2015\/05\/el-espontaneo.jpg\")
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\n134, Col. Centro<\/strong>
\nSan Jos\u00e9 del Cabo<\/strong>
\nlEspontaneo.com<\/a><\/strong><\/p>\n
\nTHREE:\u00a0MANTA<\/h2>\n
at The Cape with Executive Chef Enrique Olvera<\/h3>\n
![\"manta](\"http:\/\/bajatraveler.com\/wp-content\/uploads\/2015\/05\/manta.jpg\")
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\nMisiones del Cabo<\/strong>
\nCabo San Lucas<\/strong>
\nMantaRestaurant.com<\/a><\/strong><\/p>\n
\nFOUR:\u00a0ORIGEN<\/h2>\n
with Executive Chef Raul Ramon Lucido Gutierrez<\/h3>\n
![\"origen](\"http:\/\/bajatraveler.com\/wp-content\/uploads\/2015\/05\/origen.jpg\")
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\nPaseo Malecon San Jos\u00e9<\/strong>
\nSan Jos\u00e9 del Cabo<\/strong>
\nMarAdentroCabos.com<\/a><\/strong><\/p>\n
\nFIVE:\u00a0TORO<\/h2>\n
by Chef and Restaurateur Richard Sandoval<\/h3>\n
![\"toro](\"http:\/\/bajatraveler.com\/wp-content\/uploads\/2015\/05\/toro.jpg\")
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\nFracc. Punta Bellena<\/strong>
\nCabo San Lucas<\/strong>
\nRichardSandoval.com<\/a><\/strong><\/p>\n
\nSIX:\u00a0ACRE<\/h2>\n
with Executive Chefs Kevin Luzane & Oscar Torres<\/h3>\n
![\"acre](\"http:\/\/bajatraveler.com\/wp-content\/uploads\/2015\/05\/acre.jpg\")
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\nCalle Camino Real S\/N
\nLa Playa, San Jos\u00e9 del Cabo
\nAcreBaja.com<\/a><\/p>\n
\n+ CHAMPAGNE TERRACE AT EL FARALLON<\/h2>\n
@ The Resort at Pedregal<\/h3>\n
![\"el-farallon](\"http:\/\/bajatraveler.com\/wp-content\/uploads\/2015\/05\/el-farallon-1024x676.jpg\")
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