Four Seasons Cabo del Sol’s 96 lavish accommodations consist of suites, casitas and multi-bedroom villas, most with terraces, many with private plunge pools. My casita had a lovely terrace but no pool — and that’s fine, for now, because the landscaping hasn’t yet matured. Most of the “private” plunge pools currently have zero privacy. Many rooms and terraces and sidewalks throughout the resort overlook directly into other terraces and plunge pools, making it a rather voyeuristic resort for now. That should change once the bougainvillea grows in. Until then, maybe don’t try to skinny dip. This is a family friendly resort. It’s important to note, however, that most suites do have outdoor showers, and those are perfectly private.
One of my favorite things about my casita, after the outdoor shower, is the incredible mini bar stocked with Mexican coffee pods for the Nespresso, plus bottled mezcal negronis (for a fee). I should note, though, that while most of the ultra-luxe resorts in Los Cabos provide complimentary tequila or mezcal in the rooms, Four Seasons does not. That small bottle of tequila displayed on the desk will set you back about US $80 if you open it. That bottled cocktail in the minibar costs about the same, although it should be enough for several servings, which is comparable to drinks at any of the bars.
Meyer Davis (the design firm behind many Four Seasons, Rosewood and Auberge projects) did the interiors, and the overall style is lovely. Architecturally, the resort’s white stucco construction riffs on the aesthetic of a rambling hacienda — thematically Mexican but aesthetically more Portuguese or Greek. At the center of this hacienda is the main house, which is where you’ll find the reception, the lobby lounge/bar and the signature restaurant, Palmerio. And just to the side of the main house is Sora, the sunset bar and sprawling outdoor lounge.
If you’ve read any reviews on my website, you probably know that I love a great hotel lobby, one where I can sit and relax and have a coffee or a cocktail and watch other guests come and go, a place to meet up with friends or family who might also be staying at the resort, or coming from outside. This is a grand hacienda living room, and it is fabulous.
The resort offers a nice private beach and two large swimming pools, one intended for families and children, the other reserved for adults only. Adjacent to the family pool is where you’ll find Coraluz, the pan-Latin restaurant collaboration between executive chef Miguel Baltazar — one of the best chefs in Mexico, who brought with him an incredible team — and the prolific restaurateur Richard Sandoval, who has operated a restaurant at Four Seasons Punta Mita for more than a decade. Their joint menu mixes Mexican street-food with Peruvian ceviches and other Latin American flavors and concepts. Not to be missed, the tuna tostadas are one of Baltazar’s longtime specialties. (Sandoval will open his own restaurant at the resort later in the year, to be managed by Baltazar’s team.)
Four Seasons Cabo Del Sol’s premier restaurant, Palmerio (featured in the fall issue of OLTRE, coming soon), is Baltazar’s ode to the region’s long love affair with Mediterranean cuisine. And if you thought the cliche of Baja Med cooking in Cabo might finally be fading away in favor of more “authentic” Mexican food, Baltazar makes a strong case for its revival. His menu might be based on coastal French and Italian classics, but he draws his inspiration from the best farmers, fishermen and food artisans in Mexico. Almost every ingredient in his pantry comes from Mexico: the finest line-caught tuna and octopus from nearby waters, incredible clams from La Paz, olive oil and burrata cheese from Oaxca, sea salt from Guerrero, pork from the Yucatán… Those Baja clams are absolutely incredible, served raw with pickled pears. The beef tartare, I can almost guarantee, will be the best beef tartare you eat this year. And to put an exclamation point on those Mexican influences, there’s a spectacular all-female mariachi troupe to serenade you at dinner.
Meanwhile, at Sora, Baltazar has created what he calls a Mexican izakaya, with a menu inspired by Japanese techniques and traditions but with classic Mexican flavors. I had my doubts because I’ve never been a fan of fusion cooking, but then I tasted Baltazar’s take on the Japanese katsu sando, with housemade Japanese milk bread (by pastry chef Guillermo Soto) and Mexican queso birria — and, hot damn, it is phenomenal. Baltazar tells me he worked on the katsu recipe nonstop for two months, trying to get the textures and flavors just right. It’s beyond perfect. It’s important to note that Sora has a DJ, and the music gets very loud, making conversation nearly impossible. But the music is really good, the vibe, uplifting, and the forward-thinking cocktails, terrific. It seems like this bar is really aiming to wrestle the nightlife crowd away from The Rooftop at The Cape — and I have to say, I think the music here is certainly better.
I only had two days at the resort, so I didn’t have time to enjoy the spa, but I took a quick peek. It’s beautiful. The spa complex includes its own infinity pool. And the adjacent gym is huge — a serious indoor/outdoor fitness center for hardcore workouts and intense training. The only bigger gym in the region that I’m aware of would be the one at Grand Velas.
And, yes, the service throughout was impeccable. My flight to Los Cabos was interminably delayed, and the concierge kept in regular contact while anticipating our arrival.
Bottom line: This is another lovely resort from Four Seasons — and it will become exponentially better once the landscaping matures, allowing more privacy around the terraces and plunge pools. And I’ve said it before but I’ll say it again: Miguel Baltazar is one of Mexico’s best chefs. You will eat very, very well.
Rates from about $850. Carretera Transpeninsular KM 10.3 Cabo del Sol, Cabo San Lucas, Mexico; +1 (855) 281-1098; fourseasons.com/cabosanlucas
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