Don Manuel's

A vibrant take on modern Mexican gastronomy

Don Manuel’s restaurant radiates warmth in the center of Waldorf Astoria Los Cabos Pedregal. At night, light flows out of the hacienda-style building with white stucco walls and spills onto a sprawling patio, where diners sit amid hanging lanterns amid cacti, happily chatting and clinking their wine glasses. The ocean hangs in the backdrop along with lively music from local performers.

The atmosphere feels relaxed, but the white tablecloths hint that the food won’t be. Don Manuel’s focuses on modern Mexican gastronomy, highlighting the fresh fish, meat, vegetables and fruit from Los Cabos and the region. The fine-dining restaurant flexes its creativity with a nine-course taco tasting, but you also can order à la carte with dishes like pan-seared sea bass with a black-garlic-hibiscus-glazed tamal or roasted free-range chicken pibil (a traditional barbecue dish that usually uses shredded pork).

The restaurant excels at taking homey Mexican dishes and elevating them to gastronomic heights, while still showcasing their rich, complex flavors.

Our Inspector's Highlights

  • The special Travesía (which means “traverse”) experience brings you on a culinary journey through Mexico via the taco. The street food gets the gourmet treatment in a nine-course tasting menu that could include blue prawn with chintextle, a rich Oaxacan smoked chili paste, or a scallop tostada topped with uni pate and crumbled chorizo. The private taco tasting takes place at the restaurant’s colorfully tiled Su Cocina at the long live-edge table. Be sure to order the excellent cocktail pairings, too.
  • The Los Cabos restaurant boasts the second-largest wine collection in Mexico. Its state-of-the-art wine cellar holds 3,500 bottles and more than 450 labels from Mexico and around the world. Ask the sommelier for a recommendation among the Old and New World wines.
  • While the menu changes often, don’t miss the flavorful smoked pibil lobster tail with a confit garlic sauce if you see it among the entrées and the sweet cured amberjack and hibiscus sauce with cucumber, avocado and chamoy-hibiscus gel among the appetizers.
  • Save room for dessert. Go classic with the cinnamon-sugar-dusted churros with cajeta (Mexican caramel) and chocolate sauce for dipping, or opt for something decadent like the Chocolate Craving with chocolate fudge, buttermilk-cocoa cake, cacao nibs, mezcal ice cream and sesame tuile.
  • Don Manuel’s opens its wall of windows to transform into an indoor-outdoor venue. Snag an alfresco table to soak up Pacific views during your meal.

Things to Know

  • Keep an eye on Don Manuel’s calendar of culinary events. The restaurant regularly welcomes prominent visiting chefs, like Michael Mina (of the Bourbon Steak chain), Adam Sobel (of L.A.’s Cal Mare) and Brian Malarkey (of San Diego’s Herb & Wood).
  • Don Manuel’s also serves as the hotel’s primary dining spot for breakfast and lunch. In the morning, order huevos rancheros or a Cabo Benedict with smoked marlin or crab meat. Then in the afternoon, nosh on tacos, tlayudas (Mexican pizzas), crudos and ceviche.
  • The dress code at Don Manuel’s is resort casual. Women will fit in nicely with sun dresses and men with short-sleeved shirts with collars and pants.

Gluten-free options
Kid friendly
Outdoor seating
Private dining
Reservations required
Resort casual
Valet parking
Vegetarian options
Getting There
Calle Camino del Mar 1, Cabo San Lucas, BCS 23455, Mexico
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