Four Seasons At Cabo Del Sol Sets The Culinary Bar High

Dining takes the lead at Four Seasons Cabo San Lucas at Cabo Del Sol. The one-year-old resort showcases a collection of distinct culinary concepts shaped by Executive Chef Miguel Baltazar, each one grounded in Baja’s ingredients and sharpened by international technique. “Baja is a land of contrasts—where the desert meets the sea—and our culinary program is a direct reflection of that dynamic landscape,” he says. “We emphasize fresh, locally sourced seafood, native produce, and age-old Mexican culinary traditions, all presented with a contemporary twist to highlight the unique character of the peninsula.”

The most ambitious restaurant on the property, Cayao, brings Nikkei cuisine to the edge of the Sea of Cortez. Developed in partnership with Richard Sandoval and led by Chef de Cuisine Nazaev Zaragoza—previously of World 50 Best’s Mayta in Lima—the dinner-only space blends Japanese precision with Peruvian flavor, anchored by Baja’s seafood. On the menu: stunningly showcased sashimi, tiraditos dressed in coconut foam, izakaya items like grilled octopus glazed in miso panca, and signature nikkei favorite, the wagyu beef udon noodle with a decadent sukiyaki sauce. Wash it all down with unique cocktails like the “Kinstugi Corn” featuring whiskey, corn liquor, chocolate bitters and miso.

Cayao’s interiors reflect the cultural fusion at play. Curved terrazzo flooring mimics the coastline, while pink lava stone tables and terracotta vases nod to Peruvian textiles. A central sushi bar and robata grill give guests a front-row view of the action. Executive Chef Miguel Baltazar says, “Our attention to detail extends beyond what’s on the plate. We strive to create a sensory experience through thoughtful design, from the texture of handmade ceramic plates to the curated playlists that set the mood. It’s these subtle touches that transform dining into a memorable journey.”

Palmerio draws from Mediterranean traditions while staying rooted in Baja’s seasonal ingredients under Chef Bruno Magaña. Starters include a scallop crudo that lands bright and balanced, and a locally made buffalo burrata that’s rich, cool, and layered with just enough heat. The kitchen keeps things focused—no showboating, just well-executed food that feels right for the setting.

The Baja prawns are a knockout, served with a buttery kick and just enough char to hold up against the greens. The beef cheek ravioli goes deeper—braised wagyu folded into silky pasta, finished with a savory, all-in sauce. The space mirrors the cooking: understated, confident, and easy to settle into.

Sora Rooftop Bar was built for Cabo’s golden hour. The rooftop bar opens up to panoramic views of the Sea of Cortez, with clean lines and open air that let the location do the work. While the drinks are a draw—especially the Oaxaca Carajillo, a mezcal-based coffee cocktail infused with vanilla and dried chile—it’s the food that gives Sora its edge.

For a unique Japanese and Mexican mashup, you must order The Katsubirria Sando layers panko-breaded birria on Hokkaido milk bread with truffle aioli and sunomono pickles. For something indulgent, the Nikkei Fried Chicken & Caviar pairs crunch with a spoonful of osetra. There’s some crossover with Cayao’s menu, but Sora runs looser—more casual, more playful, and built for a different kind of night.

Tucked near the resort’s garden, Mercado serves as a casual grab-and-go stop for guests moving between the beach, the pool, or a day off property. It’s the kind of place where you can pick up a specialty coffee in the morning, fresh bread in the afternoon, and browse local wines in the evening. A dedicated wine area features bottles to take home or enjoy on-site, with tastings offered on weekends. For something sweet, don’t skip out on the homemade churro ice cream sandwiches after dinner.

Positioned at the center of La Plaza, Mercado feels like the resort’s anchor. Guests stop in for a quick cortado or a pour of mezcal before dinner. The atmosphere shifts throughout the day, but the approach stays the same: fresh, local, and ready when you are.

Just steps from the sand, Coraluz leans into the dishes that define Baja—with bold, beachside cooking and sharp execution. The oceanfront bar and lounge is a collaboration between Richard Sandoval and Executive Chef Miguel Baltazar, offering a more relaxed space where the food still commands attention. The menu draws on regional Mexican traditions, grounded in seafood and grilled staples that feel right at home next to the water.

The A la Talla whole catch of the day is a signature—served with adobo mayonnaise, grilled avocado, corn salsa, and handmade tortillas. Otherwise, you can never go wrong with tacos: a classic Baja fish taco hits the mark, but the move is Mimi’s crunchy softshell crab taco, where a hint of sweetness from the mole rounds it out.

Bar Brisal keeps things easy. Perched next to the adults-only pool and just a few feet from the ocean, this open-air spot is made for lingering in the sun with something cold and something raw. The ceviche menu is the anchor—bright aguachiles, ultra-fresh tuna tostadas, and cut rolls sharp enough to make poolside sushi a daily habit.

There’s fresh, chilled coconut water if you’re pacing yourself, or a blended passion fruit margarita if the afternoon’s headed in a different direction.

Chef Miguel’s Perfect Night

If Executive Chef Miguel Baltazar had just one evening to dine across the resort, he’d start at Sora with a cocktail at sunset before working his way through each venue’s standout dishes. “I’d start with a sunset cocktail at Sora Rooftop Bar, then move to Cayao for Nikkei-style ceviche paired with a signature sake-based cocktail,” he says. “For the main course, I’d indulge in a wood-fired seafood platter at Palmerio, followed by a decadent chocolate tamale dessert crafted by our pastry team.”

Sourcing as a Foundation

The resort’s culinary identity is anchored in its relationships with local purveyors—fishermen, farmers, and mezcaleros who help shape every menu. “Local sourcing is the heartbeat of our culinary program,” says Baltazar. “It’s not just about showcasing Baja’s incredible seafood and produce—it’s about building relationships with local farmers, fishermen, and artisans. This connection ensures our dishes are vibrant, seasonal, and rooted in the community while also promoting sustainability.”

Among the standouts: fresh sea urchin, locally farmed oysters, and heirloom tomatoes grown at the resort’s garden.

“Part of my culinary ethos has always been to maintain really positive relationships with the farms I work with,” he adds, “ensuring that our ingredients are not only exceptional but also ethically sourced.”