Los Cabos’ contribution to Mexico’s leadership position in the world of gastronomic excellence is visible in its culinary diversity, innovation and trend-setting chefs. Long recognized for its fresh seafood and amazing vistas, Los Cabos is now setting the standard for the “best steak restaurants” in Mexico. Several new signature restaurants have opened their doors finding inspiration from top chefs, with fine cuts of prime beef headlining their varied and elaborate menus.
However, none can top the One&Only Palmilla’s SEARED. In understated elegance, SEARED features signature dishes including a variety of the finest steaks, as well as the freshest Atlantic and Pacific seafood, accompanied by delicious sauces, side dishes as well as the country’s most extensive wine list featuring some excellent and difficult to find Mexican vintages.
A new glass-walled meat cellar features a variety of different cuts of the finest meats from around the world, including Wagyu and Kobe beef. This selection is presented table-side for those guests who want to hand-pick their cut with the experienced staff ready to assist based on desired taste and appetite.
From chilled seafood platters, Hamachi sashimi with yuzu dressing and beef carpaccio with black truffle fritters, to grass-fed and dry aged meat and A5 certified Kobe beef, plus local spiny lobsters and whole red snapper perfect for the grill, guests will be dazzled by the vast array of flavors and the quality of what’s presented.
Perched on the same cliff-side site as the original Palmilla resort, adjacent to the One&Only Lounge, SEARED stands proud, overlooking the Sea of Cortes. It is well worth the extra time to arrive before your dinner reservation and enjoy a cocktail in the Lounge or just stroll around Palmilla point as the sun sets and the surf pounds the rocks below.
Executive Chef of SEARED, Eric Scianimanico
Born and raised in Paris, Eric Scianimanico is a multi-skilled chef with over 30 years of experience in the hospitality industry. He started his career at an early age at Novotel La Défense in Paris. For the following nine years Eric moved to three different hotels in the French capital before becoming chef de partie at Gorges de Pennafort Vars Michelin star restaurant in the south of France. In 1998 Eric moved to hotel Presidente in México City where he was appointed executive sous chef, and three years later Eric moved to Los Cabos where he started working at Esperanza, An Auberge Resort, before going on to Las Ventanas al Paraíso, A Rosewood Resort as pastry sous chef.
In 2013, Chef Eric was invited to join executive chef Sebastien Agnes at Market by Jean-Georges, a uniquely original dining concept for One&Only Palmilla where he worked as executive sous chef for three years. After the reopening in 2015 chef Eric started working at the newly opened SEARED restaurant.
Chef Eric Scianimanico has worked closely with the team at SEARED where he has demonstrated his vast culinary experience, knowledge and skills, and this led to him being promoted to executive chef at SEARED in May 2016, while also overlooking Suviche, Breeze and the hotel’s Private Dining. Chef Eric and his team in the kitchen have worked closely to bring the best to the table.