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Some of the best dining in Cabo happens inside private communities, places known for golf, gated living, or five-star stays. At Diamante, Chileno Bay, and The Cape, a Thompson Hotel (which also includes The Cape Residences), the restaurants are open to the public and deliver with confidence. Here are three standouts.
The Woods – Diamante Cabo San Lucas
On the Pacific side of Cabo San Lucas, just beyond the central action hub, The Woods sits within the private golf community of Diamante. It’s close to Nobu, Rancho San Lucas, and the Hard Rock Hotel, but a deliberate detour from the usual circuit. The setting is cinematic: rolling dunes, quiet roads, and sunsets that drop straight into the ocean. Under Chef Larbi Dahrouch, the kitchen leads with polish and restraint. The menu is concise and confident. Each dish feels deliberate, from house-sauced nigiris and a beet salad with house-made cheese to a meze-style welcome tray that sets the tone. The standout is the ribeye: Creekstone Farms prime beef, salted and perfectly cooked, with Yukon potatoes and roasted Brussels sprouts. Dessert shifts the tone: a deconstructed lemon pie with meringue and ice cream. Refined, grounded, and quietly assured, The Woods is worth the drive.
Comal – Chileno Bay, The Corridor
Located in the Chileno Bay community, just above the Sea of Cortez, Comal feels both rooted and alive; anchored in Mexican and broader Latin American traditions, yet refreshed with ambition. Under the direction of Chef Yvan Mucharraz, the experience balances precision with warmth. Service sets the tone: relaxed, attentive, and personal. The kitchen walks a fine line
between invention and comfort: cacao tortillas with avocado; reyna clam and sea scallop a la diabla with ginger, cucumber, and fermented chilies sauce; short rib “doraditas” with chihuahua cheese. A standout mocktail of bright pineapple, two-toned, not sweet, is followed by a mezcal-CBD cocktail. Wines are selected for their stories as much as their flavor. Best of all: a roasted totoaba with parsnip purée, roasted cauliflower, and toasted almonds, and a tres leches with pecans and peaches that lands like a childhood memory.
The Cape, a Thompson Hotel – Cabo San Lucas
More than a hotel, The Cape is a rhythm of spaces: Manta’s fine dining, Sunken Bar’s raw bar and cocktails, The Ledge’s oceanfront comfort, and a rooftop that draws locals for sunset DJ sessions. What connects them is intent. Executive Chef Ari Reyes blends tradition and invention, from a new lobster risotto with huancaína sauce at The Ledge to reimagined Baja classics across the property. Sommelier Cindy Sandoval, recently nominated among Mexico’s best, curates wines with story and structure, pairing rare finds with intuitive depth, like a barrel-aged Coahuila Chardonnay to match the risotto’s richness. Guests return not just for the views, but because the team remembers what they loved for their next visit. Manta, designed by Enrique Olvera’s team, anchors the culinary offering with dishes like ribeye with chile crust and octopus anticucho. At The Cape, precision and warmth live in balance.