Ladybird Indulges: Las Ventanas, Los Cabos
- brittanypanter
- 2016年9月10日
- 讀畢需時 2 分鐘
Las Ventanas al Paraíso, The Windows to Paradise in Spanish, is a Rosewood property that lies in the corridor between the two towns that make up Los Cabos: - San José del Cabo and Cabo San Lucas.
At the tip of the Baja Peninsula on the Sea of Cortez, the luxury resort was designed to fit in with the natural desert landscape of the area. The Mexico-meets-the-Mediterranean style comes courtesy of Wilson & Associates, an acclaimed firm from Dallas but with a lot of help from local artisans.
With such effort going into the property, it will come as no surprise to find that dining at Las Ventanas is a wonderful experience.
There are three options for both residents and visitors: The Restaurant, which serves the resort’s signature Baja-Mediterranean Cuisine; seaside dining in the Sea Grill; and the Ceviche, Sushi & Tequila Bar. We were only visiting for dinner and chose to dine al fresco at The Restaurant.
The menu, we were told by or waiter, was something of a collaboration by the entire restaurant staff as Executive Chef Fabrice Guisset had asked everyone to put forward their favourite recipes from their home regions. The result was a small but varied menu that reached out all over Mexico.
The service was predictably impeccable, and even though we were assigned a waiter, we were visited by several people during the meal including the resident sommelier and another member of the restaurant team who made fresh - and delicious - guacamole at our table.
With the sun setting over the Sea of Cortez and the waves gently rolling in, our meal began with a margarita. De rigueur in Mexico, the Las Ventanas take on the Mexican classic was rimmed with chile and it was delicious.
The relatively small menu was broken down into two sections with each having around six dishes. There were also specials of the day.
Opting to see how a Forbes Five Star resort dealt with the classic Mexican dish enchiladas. Two corn tortillas were each wrapped around a single juicy shrimp and topped with a mouth-watering chipotle sauce which was used relatively sparingly, which was a relief given its potency. An additional shrimp was a delicious garnish. Simplicity worked very well here with the appetiser doing its job admirably.
The main courses soon followed along with the a visit from the sommelier to suggest some wines to pair with the dishes. The stuffed poblano chile was filled with a seafood combination that included delicious and sweet scallops, tender octopus and more shrimps. The New York steak 'Tampiqueña' was a tender cut of beef with red wine and chipotle chile reduction, avocado puree and swiss chard. Tender and flavourful, it was perfectly matched by the wine recommended by the sommelier. Both dishes were artfully presented and perfectly executed leaving us with just enough room to try a dessert or two.
The menu had several classic Mexican desserts including churros, but we opted for tres leche cake and a decadent chocolate fondant. The former was fine, but not exactly a challenge for Guisset and his team. The chocolate fondant however was an absolute triumph. The molten core oozed out - as it should - and was the perfect end to a truly fantastic meal.
