One of Cabo San Lucas’ most beautiful spa resorts, Capella Pedregal sits comfortably on the southern tip of Mexico’s Baja California Peninsula featuring both mountain and oceanfront vistas. The private escape can only be reached through a tunnel that is carved through the center of a mountain, separating the town of Cabo from the Pacific Ocean. Recently, Capella Pedregal introduced its Crudo Bar, the property’s newest culinary concept. Sharing a central space inside the resort’s pool bar, guests can enjoy cocktails and fresh, locally sourced dishes as they take in the expanse of the Pacific Ocean setting that surrounds.
Taking inspiration from its name, Crudo, or “raw” presents diners with a menu of light, thinly sliced fish, drizzled with oil and flavorful seasonings. Locally caught seafood, sushi, ceviche, and sashimi-style plates is what’s to be expected from Crudo’s menu, served with a side of some of the most romantic seaside views on the resort. The idea behind the Crudo is “sea to table,” helping to sustain Cabo’s local fishermen by recruiting them to hook only the freshest fare, allowing the new restaurant to offer guests a menu that varies day-by-day, depending on the catch. Resort chefs Marco Bustamente and Yvan Mucharraz add their culinary magic, using the fresh seafare as a canvas for flavors of Mexican chile, mango, pitahaya, and green tomato.
Open from 4 pm to 9 pm, Crudo’s casual aesthetic makes it a perfect pit stop after a beach excursion for a light snack or for a pre-dinner drink. Order a glass of sake to enjoy with parrot fish ceviche, sea urchin with carrot ginger sauce, or grilled blue crab legs prepared with spicy mayo and tobiko. All dishes range between $12 to $24, and showcase authentic Mexican flavors as well as the old-world techniques that Chef Bustamente and Mucharraz utilize behind-the-scenes.
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