Cocina de Autor Los Cabos

Located in the bougainvillea-strewn Grand Velas hotel, this plush oceanfront restaurant is sophisticated, amplified by the resort-formal dress code. The terrace is a nice spot for bites and cocktails, and a few choice tables overlook a koi pond.The multicourse tasting menu is Mexican at its heart, with global elements and inspirations woven throughout. This is a kitchen unafraid of taking risks, especially when it comes to flavor combinations. A farm-raised sea scallop served under a miso butter with tom yum and a tempura-fried shiso leaf is delicious. Then, in a triumph of flavors, beef tenderloin is plated with celery root purée, poached beets, and maitake mushrooms. Shaved Comté with a quenelle of honey ice cream is a playful take on the cheese course.

Two-Michelin-Star Leadership in a Grand Velas Setting

• Cocina de Autor Los Cabos is led by Sidney Schutte, a two-Michelin-star head chef from the Netherlands, bringing European Michelin-starred expertise to a Grand Velas dining concept.

A Pre-Dinner Bar Experience Before the Tasting Menu

• Guests begin the experience with a cocktail at the Cocina de Autor bar before being guided to their table for the 8-10 course tasting menu, creating a prelude to the dining journey.

Sensorial, Cultural Culinary Tour: 8-10 Course Creative Menu Showcasing Local Produce

• The menu is described as a sensorial culinary tour featuring an 8-10 course tasting that highlights fresh local produce, meats, and seafood, celebrating culture and life around us with a creative approach.

Signature Ingredients

• Farm-raised sea scallop: Sourced as premium, locally farm-raised seafood and featured as the centerpiece of a dish that showcases delicate texture and sweetness; served under a miso butter with tom yum and a crisp, tempura-fried shiso leaf to balance umami, brightness, and crunch.
• Miso butter: A rich umami-laden sauce that coats the sea scallop, marrying miso's depth with butter's velvety mouthfeel to define the dish's foundation.
• Tom yum: A bright, citrusy, spicy Thai flavor component integrated into the scallop dish, providing a zesty contrast that highlights freshness of seafood and keeps the course lively.
• Tempura-fried shiso leaf: A crisp herb garnish that delivers a perfumed, slightly peppery note, texture contrast, and aromatic lift to the seafood course.
• Beef tenderloin: A premium local cut showcased in the tasting menu; its preparation emphasizes precise technique and enhances the beef's natural flavor.
• Celery root purée: A smooth, earthy canvas that balances the richness of beef with creamy, vegetal sweetness.
• Poached beets: Adds color, sweetness, and acidity to harmonize with the beef course.
• Maitake mushrooms: Earthy, robust mushrooms that contribute depth and texture to the dish.
• Comté cheese: Shaved into a quenelle with honey ice cream, creating a playful dessert moment with savory-sweet contrast and nutty notes from the cheese.
• Honey ice cream: A sweet, creamy base that partners with shaved Comté to deliver a whimsical, cheese-forward finish.