Agua by Larbi
ONE & ONLY PALMILLA LOS CABOS , MEXICO
Executive chef : Larbi Dahrouch
Menu focus : Traditional Mediterranean with Mexican touches
Signature dish : Sea bass Charmula , with Moroccan herbs and spices
Average dinner check : US $ 70 , including drinks
Chef ’ s inspiration : Dahrouch traveled Mexico to sample its diverse cuisine . His “ Mexiterranean ” hybrid focuses on fresh ingredients and sustainable seafood .
What makes it unique : Culinary “ theaters ” that showcase grilling and tortilla-making ; tableside preparation of guacamole and ceviche ; a mole trolley
The restaurant : A casual tropical bar with indoor-outdoor seating , ocean views and live music
“ A MEAL TO SAVOR WHILE TAKING IN THE GORGEOUS VIEWS . GENEROUS PORTIONS , WITH THE SEARED FISH TACOS SOME OF THE BEST ON THE BAJA PENINSULA .”
JUDGE ’ S COMMENT
The
CRITERIA
IMPRESSIVE The judges look for hotel restaurants that impress guests — not " the best ," but truly great .
OPERATIONAL The restaurants must be open for at least a year , and operated by the hotel or with minimal assistance from a consultant or celebrity chef .
REPRESENTATIVE The restaurants serve at all levels and meal periods .
INTENT The restaurants must achieve their missions — busy with local as well as guest diners ; meeting standards in service , food and drink , décor and ambiance ; offer value ; and be financially successful .
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