Velas 10 at Grand Velas Los Cabos Edit listing

Velas 10 is the oceanfront steakhouse and seafood grill at Grand Velas Los Cabos, set along the Carretera Transpeninsular in the Tourist Corridor between Cabo San Lucas and San Jose del Cabo. The concept is built around the Josper charcoal grill, with a menu section titled "From Josper to the Table," and around choosing your own proteins, from live seafood to cases of premium meat. The signature is a 42-oz Tomahawk Angus served to share, alongside Sea of Cortez catch cooked over open flame. The dining room pairs wood-slat partitions, wicker seating and marble floors with terrace tables that open onto the Pacific, so dinner runs from sunset into the evening with the ocean in view.

Part of Grand Velas Los Cabos, an all-inclusive resort in the Tourist Corridor, Velas 10 is one of the property's signature dining venues, served on-property with reservations arranged through the resort concierge. The kitchen leans into the region's coastline: grouper, octopus and chocolata clam from the Sea of Cortez share the grill with USDA and Angus cuts finished in the Josper. Plating is produce-forward, with grilled vegetables, smoked potatoes and house sauces rounding out each main. The room is designed for a long, relaxed dinner, close enough to the water to hear it, with a dress code that keeps the mood casual-elegant rather than formal.

Why Velas 10 Stands Out

Oceanfront setting — the terrace and dining room open onto the Pacific at Grand Velas Los Cabos, built for sunset dinners over the water.

Josper charcoal grill — the kitchen cooks "from Josper to the table," giving steaks and seafood a wood-fired char.

Sea of Cortez seafood — grouper, grilled octopus and smoked chocolata clam come from the surrounding waters, alongside USDA and Angus cuts.

Share-style signatures — the 42-oz Tomahawk Angus is built for two, anchoring a menu meant for a long, relaxed dinner.

Must-Try Dishes

Tomahawk Angus (42 oz) — a bone-in Angus chop cooked in the Josper grill and served to share.

Ribeye USDA (16 oz) — a marbled USDA ribeye finished over charcoal, served with a choice of house grill sauces.

Pulpo a las Brasas — grilled octopus with smoked criolla potatoes, Spanish chorizo and paprika aioli.

Cabrilla del Mar de Cortez — Sea of Cortez grouper with harissa, criollo cilantro and balsamic-glazed roasted carrots.

Almeja Ahumada — smoked chocolata clam stuffed with octopus and shrimp in a guajillo mayo.

Crostata de Duraznos — a crisp tart with grilled peaches, spiced orange marmalade and yogurt ice cream.

Hours & Reservations

Hours: Dinner from 6:00 PM to 11:00 PM. Days and hours can vary by season, so confirm with the resort concierge when booking.

Reservations: Arranged through the Grand Velas Los Cabos concierge; advance booking is recommended.

Dress code: Casual-elegant — collared shirt, trousers and closed shoes for men; a dress, skirt or evening trousers for women. Beach sandals, tank tops and shorts are not permitted.

Best time: Sunset, for the oceanfront terrace.

Reviewed by What's In Cabo Editorial Team, 2026-06-09. Sources: loscabos.grandvelas.com, menu.velasresorts.com.