El Farallon

The story

Crafted with passion, served with love

Dining at the Edge of the Pacific

El Farallon sits where the mountains meet the ocean at Waldorf Astoria Los Cabos Pedregal — open-air, carved into ancient rock, with waves crashing directly below. It is Cabo San Lucas' most celebrated seafood experience, and Wine Spectator's Best of Award of Excellence for 2024 confirms what guests already know: the wine list is as seriously considered as the food.

The setting is dramatic by design. Diners sit tucked among cliff rock under the open sky, listening to the surf while the kitchen works in full view. The atmosphere is simultaneously raw and refined — wild coastline, white tablecloths, live entertainment from six in the evening.

The Ocean-to-Table Approach

Executive Chef Gustavo Pinet built the menu around one principle: whatever local fishermen bring in that day. The daily catch is presented on shaved ice, and culinary experts guide each guest through the selection using an old-fashioned scale to weigh each choice before recommending side dish pairings. It is a ritual that keeps the seafood menu genuinely seasonal and rooted in the waters of Baja California Sur.

The cold shellfish selection draws from the region with specificity — Baja oysters served with truffle ponzu, chocolata clams with black habanero and pineapple, blue shrimp from Bahía Magdalena, and red lobster from Punta Abreojos. Sashimi preparations of bluefin tuna, kampachi, and amberjack bring Japanese technique to Baja product. The four-course dinner menu extends the range further, with preparations of totoaba, red snapper, and amberjack alongside slow-cooked lobster in mole verde with miso.

Champagne Terrace and Savor the Sea

The Champagne Terrace is its own destination within El Farallon. As the sun drops over the Pacific, a rotating selection of twenty champagnes becomes available — by the flight, by the glass, or by the bottle. The Savor the Sea experience pairs caviar, shellfish, and Baja's finest seafood directly with those champagnes, making the terrace one of the more distinctive bar programs on the Baja peninsula.

For larger groups, a dedicated ocean-to-table menu structures the meal across multiple courses, from seared sea scallops with creamy sweet corn to chipotle-scented bisque with slow-cooked lobster. Private parties and special occasions are well accommodated by both the format and the setting.