At the resort's beautiful dining room every table features a fabulous view of the sun-soaked pool area and glistening Sea of Cortez. Engaging authentic Mexican inspired decor features a meandering, hand-painted mural that captures the essence of the local area, and tables are set with the finest, hand-painted Mexican crockery. Guests may opt for covered outdoor seating or indoor climate-controlled dining. Open for breakfast, lunch and dinner daily.
Since coining the term “Baja-Mediterranean” cuisine nearly 15 years ago, Las Ventanas has again reinvented the Baja food narrative with an inspired new Mexican menu that derives heavily from the distinct regions of Mexico. With The Restaurant’s new Locally Sourced, Nationally Inspired menu – rooted in authenticity and all things local – Las Ventanas continues to be the guiding leader in what is already one of Mexico’s hottest culinary destinations.
Under the helm of Executive Chef Fabrice Guisset and Executive Sous Chef Gustavo Pinet, the new menu at The Restaurant reveals a deep sense of respect and admiration for Mexico’s culinary traditions, with ingredients and techniques that reflect the country’s long-history, its vast size and its many customs and eating habits. The entire culinary team was instrumental in the formation of the new menu as their family recipes and culinary secrets were transported into the kitchen of Las Ventanas and refined to present a menu that is both sophisticated and authentic.
This culinary melange of the old, the new and the inspired is evident in signature dishes that include starters such as: “Ensenada” Mussels in “Molcajete” cooked in dark beer, chipotle, tomatillo and acuyo. Interpretive signature mains include: Grilled Local Ling Cod Fish Fillet with cantina-style lentils in a green tomatillo and cilantro sauce; Braised Beef Ribs in “Pascalito” Sauce, roasted pumpkin seeds, pico de gallo and with homemade tortillas; and Suckling Pig “Hunucma” and “Pibil Tamal,” a modern interpretation of a Mayan classic with xoconostle, Oaxaca cheese foam and grated cotija cheese.
Ingredients are sourced locally across the breadth of the 1,000-mile-long Baja Peninsula. Superior-quality fruits and vegetables are procured from a handful of innovative local organic farms, as well as from Guisset’s own organic herb and produce garden on the resort. The Restaurant’s menu reflects the seasonality of its produce and changes accordingly.
The award-winning wine program at The Restaurant celebrates the rich wine culture that exists in the Baja Peninsula. The wine list draws heavily on the verdant Valle de Guadalupe region near Ensenada in northern Baja, which produces robust varietals on par with anything you’d find in Napa or Sonoma or Bordeaux. The impressive wine list also includes intriguing global offerings from California's top vintage cult wines to distinctive wines from France, Italy and Spain to newly discovered selections from Australia, New Zealand and South America. It also offers a world-class list of 18 wines by the glass, including Dom Perignon champagne. The Restaurant’s tequilero, or tequila sommelier, welcomes the opportunity to pair Chef Guisset’s regional dishes with a wide selection of Mexico’s premier tequilas and mezcals.
Attire
Las Ventanas is renowned for its sophisticated luxury. We ask that you adhere to a casual Resort Elegance dress code while dining The Restaurant. Please no flip-flops, sneakers or sleeveless shirts. Slacks are required for gentlemen in the winter season. Evening resort attire is appropriate for ladies. Please refrain from using cell phones.