Alcaravea Gourmet – LCM 45 Winter 2017

Alcaravea Gourmet – LCM 45 Winter 2017
It’s a white winter with the white chocolate cake at Alcaravea.

Owner and chef Enrique Diaz Gerard is a master of marsala a sauce made from a fortified Sicilian wine of the same name and his restaurant, Alcaravea Gourmet, is a mecca for those who seek fine Mediterranean cuisine in Cabo San Lucas. The menu is chockablock with European (primarily Italian) specialty dishes that often include olive oil- and balsamic-drizzled veggies, fresh seafood, rich pastas, and tender steaks; and white linen–topped tables that would not be out of place in a Neapolitan bistro.


The Mar y Tierra carpaccio is an excellent starter: it’s a nontraditional salad that features exquisitely thin strips of salmon, beef, and the catch of the day, which are then topped with Greek dressing and thick shavings of fresh Parmesan. Italian-style entrées include a delicious Roman saltimbocca: veal scallops cooked in a white wine sauce, and complemented with prosciutto, sage, and parsley. Beef lovers may also want to try the generously cut 14-ounce rib eye steak, grilled with a touch of garlic and served in a marsala and white wine sauce with a side of pasta.


The carbonara goes wonderfully with the rib eye, thanks to a creamy sauce whose ingredients include egg, bacon, and Parmesan. More conventional pairings can be found on the wine list, which offers by-the-glass and bottle selections from around the globe, including the Baja California Peninsula’s wine country, Valle de Guadalupe. Calle Ignacio Zaragoza and 16 de Septiembre, Cabo San Lucas, (624) 143-3730. Mon.–Sat. noon–11 p.m. All major credit cards and vouchers accepted. $–$$$

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