Pitahayas is an icon of Mexican cuisine in Los Cabos. It has been a part of tourism history and has help position Los Cabos as a favorite destination for fine cuisine worldwide.
Chef Volker Romeike has been in charge of Pitahayas since the establishment opened in 1995 and can now count 20 years of service. Chef Volker’s Pacific Rim culinary style is an Asian-Mexican fusion. He delights diners who are looking to try the chef’s original recipes.
The impressive palapa at Pitahayas is an extraordinary example of architecture and craftsmanship and located close by the Sea of Cortez. The waves that suddenly captivate your attention remind you that you’re in a magical place, a place where the days are special for the beach and sun and evenings are special for a uniquely flavorful cuisine.
The restaurant offers a spring-summer menu and one for winter. Both feature the best local ingredients for guests to savor.
If you’re a wine lover, you’ve come to the right place. La Cava de Santiago has the best wine list in town. The service is run by José Rojas, who heads a professional team that creates a unique and unforgettable experience that is always exquisitely Pitahayas.
MENU
Salad or soup:
Tuna nachos, won-ton, avocado mash, yuzu, cilantro, mild chili sauce, tofu
Seafood tortilla soup, sweet chili, guajillo, avocado, tofu, lumpia crisps, yuzu cream
Main Dish
Schewzan grilled new york steak, blue cheese tofu and pear crust,
fried onion, balsamic demi
Dessert
Changos , brownie capeado de tempura con detalles de chocolate y helado de vainilla
“The Five Star Diamonds Award”
Wine Spectators Excelence Award
“4 Diamantes” por la American Automobile Association (A.A.A.), en su calidad, servicio y hospitalidad.
