El Farallon

El Farallon is built into the seaside cliffs at the Waldorf Astoria Los Cabos Pedregal, at the Cabo San Lucas end of Baja California Sur, and has the most dramatic setting of any restaurant in the state. Tables sit on rock ledges above the Pacific, reached by a private funicular from the resort above, with waves breaking directly below the terrace, and the noise of the sea is a constant part of the meal. The format is a market-style seafood house rather than a conventional restaurant: guests are walked to a chilled display of the day's catch, choose their fish or shellfish by sight, and specify how it is cooked, usually simply grilled over wood with olive oil, garlic and citrus. The choose-your-fish service runs roughly $60 to $90 depending on the species and weight, whole grilled lobster around $80, and the Baja seafood tower at about $120 for sharing. The kitchen keeps the treatments deliberately restrained so that the quality of the catch carries the plate. The most-discussed element of the experience is the Champagne Terrace, a separate cliff ledge where sparkling wine is poured before dinner as the sun goes down, and the sommelier programme extends to a substantial list of Champagne, Valle de Guadalupe whites and international bottles suited to seafood. The dining room is open-air, candlelit, formal in service but casual in dress code, with resort-elegant attire expected and no jacket required. Noise comes from the ocean rather than the room, which stays quiet. Service runs 5PM to 10PM daily. This is among the hardest reservations in Los Cabos, with hotel guests given priority and outside diners advised to book two to four weeks ahead for the December to April season, and further out for holiday weeks. Sunset seatings go first. The funicular is the only practical access, and arrival should be planned at least 30 minutes before the booking.