Palmerio at Four Seasons Cabo Del Sol

Palmerio at Four Seasons Cabo Del Sol is the Mediterranean restaurant of Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol, at kilometre 10.3 of the Tourist Corridor between Cabo San Lucas and San José del Cabo. It sits in La Casona at lobby level, with an indoor dining room and an open-air terrace that look over the resort to the sea. The kitchen cooks coastal Italian food shaped by the French and Italian rivieras: handmade pasta, local seafood and regional produce. Palmerio serves breakfast every day from 7:00 to 11:30 AM and dinner Monday to Saturday from 5:30 to 10:30 PM, and takes reservations on OpenTable. In September 2026 it was on the OpenTable Diners' Choice lists for Best Food and Best Ambiance in Cabo San Lucas.

The name comes from the palm, which the restaurant describes as a symbol shared by desert and sea. Mattia Facheris, born in Milan, was named Restaurant Chef in November 2025. He cooked at the Venetian-style Polpo in the United Kingdom, helping open its Bristol location as head chef, joined Four Seasons in 2021 and came to Cabo from Four Seasons Resort Seychelles, where he was chef de cuisine. He works with Executive Chef Miguel Baltazar, whose love of food began in Morelia, Michoacán, and who is an ambassador of the Pesca con Futuro sustainable seafood program. On Thursdays at 1:00 PM the Pasta Lab class starts in El Solario, the resort's organic garden, and ends with lunch.

Why Palmerio Stands Out

Forbes Travel Guide — its review of this Four-Star resort highlights Palmerio's riviera-inspired plates, seafood, regional produce and well-curated wine list.

Chef Mattia Facheris — a Milan-born cook who pairs his Italian roots with ingredients from the land and sea of Baja California, named Restaurant Chef by Four Seasons in November 2025.

Responsible seafood — Condé Nast Traveler reported that Palmerio's menu carries the approval of Pesca con Futuro, which certifies that the seafood it serves comes from responsible sources.

The setting — white walls, arches and an open-air terrace with views to the water, lit by lanterns after dark.

Must-Try Dishes

Spaghetti alle Vongole — spaghetti with Baja chione clams, roasted garlic and peperoncino, from the pasta and risotto section of the dinner menu.

Artisan Burrata di Bufala — buffalo-milk burrata with heirloom tomato, olive tapenade, pistachios and balsamic vinegar, served as a starter at dinner.

Bluefin Tuna Crudo — 150 grams of raw bluefin tuna with lemon-sunchoke crémeux, tomato vinegar, Osetra caviar and mustard seed.

Poisson du Jour — 200 grams of the local catch of the day, pan-seared, with an olive and caper sauce vierge, celeriac purée and lemon.

Epic Chilaquiles — the breakfast signature: tortilla chips, fried eggs, sour cream, Cotija cheese and avocado, with salsa roja, tomatillo or mole.

Tiramisu — a dessert to share, made with ladyfingers, a coffee reduction, mascarpone cream and cacao.

Hours & Reservations

Hours: Breakfast daily, 7:00 AM to 11:30 AM. Dinner Monday to Saturday, 5:30 PM to 10:30 PM. Confirm when booking, as hours can change by season.

Reservations: Book on OpenTable or call +52 624 172 1200. For large parties there is a family-style menu at 2,700 pesos per person.

Prices: Menu prices are in pesos with 16% VAT included; a 15% service charge is added.

Best time: An early dinner on the terrace for golden hour, when the restaurant says the room shines brightest.

Reviewed by What's In Cabo Editorial Team, 2026-09-28. Sources: palmeriocabo.com (concept, chefs, menus, hours, contact, map location, Pasta Lab, photos, logo), Four Seasons Press Room (chef appointment of 11 November 2025, resort fact sheet), Forbes Travel Guide (resort review), Condé Nast Traveler (resort review), OpenTable (Diners' Choice lists for Cabo San Lucas, updated 5 September 2026).