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Los Cabos Magazine #43

Los Cabos Magazine | Spring 2016 95 without chicken. A starter choice might be fried calamari with a special house mayo. Pair these options with any of the 180 labels of international wines, and your dinner date will think you hung the full moon that just might be visible on this romantic night. Km 6 on the Tourist Corridor, Cabo San Lucas (624) 145-8160, www.sunsetmonalisa.com. Nightly 5 p.m.–10 p.m. MasterCard, Visa, and vouchers accepted. $$–$$$ S.A.B. Vela The newly renovated Hilton Los Cabos restaurant—formerly known as Fenicia—is once again serving refined Italian cuisine. The restaurant reopened with the new name in late 2015; it had closed for extensive refurbishing following the devastating 2014 Hurricane Odile. It is still situated alfresco in front of a beautiful infinity pool with an outstanding view of the moon when it appears between the gently swaying palm trees. The menu is full of enticing items, many recognizable from the previous restaurant, with several new additions. Start with one of the signature organic margaritas made with carrots or beets. Eggplant parmigiana is still a favorite starter, now with Burrata cheese added to the roasted tomato coulis and arugula basil pesto. A red salad is exactly that: heirloom tomatoes, watermelon, and red chile. Choose one of the 10 handmade pasta dishes, such as tortellini pomodoro with shrimp and green chiles. Nutella tiramisu is a must for dessert or try warm Caprese cake with strawberries, cherry tomatoes, basil, and mozzarella. Hilton Los Cabos Beach & Golf Resort, km 19.5 on Tourist Corridor, San José del Cabo, (624) 145-6500, www.hiltonlos cabos.com/indulge/dining/vela. Nightly 6 p.m.–10:30 p.m. All major credit cards accepted. $$–$$$ S.A.B. Y francisco estrada The Delizia limoncello at Sunset da Mona Lisa is limoncello semifredo with meringue and edible flowers.


Los Cabos Magazine #43
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