Alcaravea Gourmet – LCM 49 Spring 2018

Alcaravea Gourmet

Grilled scallops at Alcaravea Gourmet.

Chef Enrique Diaz Gerard had a dream that continues to unfold. From a four-table start in a former bus station, he has developed a popular full-scale Mediterranean restaurant. My biggest word of advice. Don’t overdo it on the stuffed mushroom starter; they’re so delicious and filing that you may not have room for an entrée. Best to share and then order the Mediterranean-style catch of the day baked with sun-dried tomatoes and accompanied with pesto and Parmesan on a mirror of Gorgonzola sauce. Other tantalizing options include Roman saltimbocca, veal scallopini with prosciutto and sage in a white wine sauce, or tender octopus or filet mignon marsala. All entrées are served with the choice of seasonal vegetables or a swirl of pasta with red or white sauce. Lunch specials are popular here, especially for the businesspeople downtown. A three-course luncheon is available noon–4:30 p.m. with fish, fowl, beef or pasta for approximately $15 U.S., all inclusive. A choice of crispy salad or soup is offered along with refillable iced tea or lemonade, followed by a choice of entrée. Each day there is a different dish, like seabass topped with pesto or top sirloin beef with marsala wine sauce and mushrooms, chicken breast with eggplant baked in tomato sauce, or pasta in butter with tomatoes and olives. A petit dessert comes with the meal; it might be a chocolate brownie with a dollop of vanilla ice cream or a square of mango and yogurt mousse topped with a mixed fruit compote and whipped cream. Ignacio Zaragoza and 16 de Septiembre, Cabo San Lucas, (624) 143-3730, www.face, Mon.–Sat. noon–11 p.m. All major credit cards and vouchers accepted. $–$$$ S.A.B.

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