Pitahayas en Los Cabos

Although pricey the views service and food are worth it. Anethe and Alfredo took very good care of us. Sea bass was fresh and moist and the desserts were great

Update October 27, 2023 Staying at Hacienda Del Mar again this Fall, here for a "birthday week" and had dinner at Pitahayas this evening. Despite enduring Hurricane Norma only 6 days ago, the restaurant was up to speed this evening. Service was good, attentive, but not intrusive, and the pace of the meal was good. The "almost" full moon helped to set the atmosphere for the evening! We started by ordering a Grenache Blanc from the Malagon Vineyard in Guadalupe, Mexico ("when in Rome...") which was actually very good. The only issue with the wine was the temperature when brought to the table... cool, but not chilled, as one would expect from a well-run cellar. Could have been weather related, but it's an issue we've encountered before. A bucket of ice solved that issue after about 30 minutes... Along with the wine, the first deliveries to the table were an amuse bouche of watermelon, sprinkled with feta cheese, which was quite delicious. At the same time, the bread board arrived with a steaming hot loaf of sourdough bread with a side of cheese/olive oil and "burnt onions." The burnt onions are "a thing" at Pitahayas. A bit unconventional, but we see it as cutting edge... burn the onions in the oven, let them cool, and then turn them into powder. Very creative IMHO and a delicious (and unusual) accent to include in a dish. PS the burnt onions show up in other dishes as well, and always add a flavor note that is delicious! For starters on the menu, we ordered the crispy shrimp, which is a favorite of many visitors to the restaurant. Lightly battered and fried to perfection. Detracting from the shrimp was the peanut-sauce concoction under the shrimp and the accompanying sauce. The shrimp was delicious but needed a better pairing. Next up, a berry sorbet palate cleanser ... very good indeed, and provided a wonderful bridge to the entrees to follow... Entrees this evening were creamy rice with lobster tail and the blackened fisherman's catch of the day... both were very good, but we agreed the blackened fish was the star of the evening. The creamy rice was much like a risotto, with veggies, and the lobster tail was a decent size and fresh. Very good! The blackened fish was "Mexican seabass" (in the grouper family), The seasoning was perfect, very tasty spices with a little heat! The best surprise is what we believe was squid-ink rice under the fish, we'll have to circle back with the chef on that... it was great! The veggies on the plate were room temperature, likely not freshly cooked when the fish was prepared. There are only so many hands in the kitchen. A very nice touch from the restaurant was a complimentary birthday dessert served with a flaming, sparkling firework on top, and serenaded by the staff singing happy b-day. A small chocolate ganache cake with blueberries and meringue drops... a very nice touch... All in all, a very good meal, with a few misses as noted in this review. Pitahayas is worth a visit if you're in the Cabo area!