Prevue May-June 2018 - 85

Los Cabos

Paradisus Los Cabos

There's much more to this destination than sun, sand and surf
[ON LOCATION] KAREN TORME OLSON

O

ur shuttle zips across the 15 miles between the airport
and our hotel, passing lush golf courses, sprawling
resort complexes and glimpses of mountains. A glass of
champagne during check-in at Paradisus Los Cabos,
a seat on a breezy balcony overlooking the beach, and a soup and
ceviche lunch work like an open-air decompression chamber on
our group. Welcome to paradise.

CULINARY REIMAGINED
Our lunch at Paradisus is filled with specialties like watermelon
pinchos with goat cheese and mezcal vinaigrette, blue crab salad
and Baja-crusted tuna tostada. The resort's Gastrobar, offering
modern Basque cuisine by Michelin-star chef Martin Berasategui,
has a fenced square of beach where sea turtles break out of
their eggs and make their way to the sea. Attendees can also try
their hands at an array of culinary workshops-cocktail and sushi
making to mastering the art of the Spanish omelet.

THE EXPERIENCE
Our first night in Cabo begins with a cocktail party at the plush new
Chileno Bay Resort. This was not the typical "Hi, my name is..."
event. The crowd is dressed in fiesta-chic attire that blends into the
candlelit atmosphere, which also includes designer drinks, lively
music and Baja-style nibbles among the pools and palms. The big
surprise here is an elaborate fireworks show that erupts without
warning over the stage, ending the party with a chorus of ooh's and
aah's (and a few spilled drinks.)

Cocktail and sushi making workshops
are just part of the fun.
Day two introduces us to the new 373-room LeBlanc Spa
Resort, where 98 percent of accommodations have at least a
partial ocean view. At Solaz Los Cabos, set to open this June in
Starwood's luxe collection, local topography is integrated into the
design. We view a model of the resort's entire layout, as well as
one of its designer suites. Rounding out the evening is dinner at El
Merkado, a lively collection of shops and food kiosks that surround
an open-air courtyard set with tables and a stage with live music.
The next morning we head to Cabo San Lucas Marina and
a half-day sailing adventure with Cabo Adventures. It's too early
in the season for whale watching, but we get a good look at the
Arch (El Arco), sea lions and shore. After margaritas, snacks and
a stop at a sheltered cove for swimming, snorkeling and a little
paddleboarding, it was time to head for shore and lunch at the
newly opened Fat Tuna restaurant. Here, the basil delight cocktail
awakened our taste buds.
Our farewell fiesta took us to the Jack Nicklaus-designed
Quivira Golf Club where the castle-like lighthouse named Faro
Viejo stands near the 6th hole atop a cliff overlooking the sea.
A looping light show was projected onto the side of the early
20th-century structure during our dinner for 300 under the stars.
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Table of Contents for the Digital Edition of Prevue May-June 2018
