MEXICO | Four Seasons Resort and Residences Los Cabos at Costa Palmas has launched its 13th dining concept, Zest.
The smallest fine-dining restaurant in Baja, Zest has one table that can accommodate up to twelve guests and offers a nine-course seasonal tasting menu from Executive Chef Fabio Quarta.
Located just outside the lemon groves that surround Limón, one of the Resort’s signature restaurants, Zest takes home within Chef Fabio’s private garden. Guests will dine under the stars at one table, enveloped in verdant passion fruit vines for the nine-course dinner, which uses seasonal elements from the garden in each dish.
Originally from Puglia, Italy, Chef Fabio’s culinary career has taken him all over the world – from Europe to the Middle East to Africa and finally, the East Cape of Baja, which bears many similarities to the seafood forward, fresh, seasonal produce-favoured dishes that Chef grew up loving.
Zest is a celebration of those fateful similarities – joining the simple perfection of beautiful, fresh ingredients with techniques and flavours borrowed from Italy and Baja.
“Zest is an expression of my love for both Italian and Mexican cuisine culture,” said Fabio Quarta, Executive Chef at Four Seasons Resort and Residences Los Cabos at Costa Palmas.
“It brings me great joy to share this passion with our guests in this incredibly intimate setting that encourages deep connection to the dining experience and those you are sharing it with.”
The inaugural menu will include salt-baked beetroot tartare, heirloom tomato, blackened rainbow carrots, roasted tomato and strawberry gazpacho, rigatoni cacio e pepe, bread crusted tuna loin, charred New York tagliata, lemon sgroppino, and flamed berries with mascarpone cream and Italian meringue.
The exclusive dining experience starts at MXN 6,500 (approximately USD 360) per person. A special wine list from award-winning sommelier Victor Itza Pacheco is also available.
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