La Deriva

Master chef Emanuele Olivero has brought the colors and flavors of his native Italy to Baja California Sur with his Solaz Los Cabos restaurant La Deriva. The glass-enclosed restaurant and its terrace offer incredible sea views, yet the menu is somehow even more impressive. The carpaccio di manzo (beef tenderloin with arugula and Parmigiano–Reggiano) is a must-try appetizer, as is the burrata served with heirloom tomatoes and basil. As a second course, choose from fish, fowl, or beef prepared as only a true Italian can do, with a touch of vino, fresh organic veggies, and just the right seasonings. Pastas, porterhouse, and organic chicken are all prepared to order to enjoy with your favorite wine. The ravioli al tastastal is perfect for; the fresh pasta is gently filled with sausage and served in a brown butter and sage sauce. And the filetto al pepe rosa is a beef tenderloin with pink peppercorn, bone marrow, and grilled potatoes. Save room for something dolci; the choices are delectable. Choose tiramisu enveloped in a house secret cocoa flavor. Panna cotta is always a treat in a true Italian restaurant, especially here with strawberry and chocolate sauce. There are other delights, but you can save those for another visit, as I’m sure there will be. Solaz Los Cabos, km 18.5 on the tourist corridor, www .laderivarestaurant.com. Mon.–Sat. 5:30 p.m.–10:30 p.m. All major credit cards accepted. $$$ S.A.B.

Contact Page in Los Cabos Guide: https://www.loscabosguide.com/la-deriva-restaurant/