For those unfamiliar with the region, the various “Cabos” can be confusing. Here’s a primer: the Los Cabos region is home to both Cabo San Lucas, known for its active nightlife scene, and the more artsy San José del Cabo. They’re connected by a resort-strewn corridor that makes up most of the southern tip of Baja California Sur. The peninsula is bounded by the Pacific Ocean on the west and the Sea of Cortez on the east. Along this coast is where you’ll find the hallowed stretch known as Cabo del Este, or East Cape. It’s also where you’ll find a 1,500-acre paradise called Costa Palmas.
After a quick flight from DFW International and about a 50-minute transport, we arrived at the Four Seasons Resort Los Cabos at Costa Palmas, the first major developments in the East Cape area. We settled into our expansive room, took in views of the Sea of Cortez—once called “the world’s aquarium” by oceanographer Jacques Cousteau—then headed for lunch at the property’s Casa de Brasa. The casual eatery offers a nice selection of ceviches, from octopus and scallops to shrimp and tuna, and more than a dozen different types of tacos, including lobster, Black Angus ribeye, and soft-shell crab.
Following an afternoon of walking the grounds and lounging on the private beach, it was time for dinner at estiatorio Milos. The Mediterranean brainchild of Costa Spiliadis, it has a cult following—with good reason. Start with the Greek spreads—three dips served with toasted pita and raw vegetables—then choose between two preparations of fresh fish—grilled or baked in salt and served tableside with Horta (Greek greens). Save room for dessert, although you’ll have a hard time deciding whether to go with the traditional Baklava, chocolate mousse, or Galaktoboureko (vanilla and lemon custard in phyllo).
The resort’s strategy of building restaurants around celebrity chefs also comes through with Mozza Baja, created in partnership with James Beard Foundation Award winner Nancy Silverton, founder of the renowned La Brea Bakery. Try the wood-fired pizzas, such as the Bianca (fontina, truffle sottocenere, and sage) or the more traditional Soppressata Salame.
Along with its 114 guest rooms and 27 suites, Costa Palmas offers Four Seasons-branded residences for sale. (Coming in 2024, the resort is also adding Mexico’s first Aman property, Amanvari, and a condominium project called Casa Blake.) A special perk for owners is access to The Nursery. Once a week, dinner is served on tables placed under a massive tree adorned with twinkling lights, with flavorful Argentinian fare prepared on a parilla and outdoor kitchen. It’s a meal you won’t soon forget.
The resort provides water taxis to whisk you to a marina village that offers additional eateries—check out the retro ice cream and soda flavors at Jimmy’s—and excursions. We learned a lot about the area from an ATV tour of the dunes and stunning coastline. Another favorite experience was a cruise at dusk aboard a 51-foot Lambo boat. The sheer beauty of the sunset was surreal.
An Outdoor Haven and Idyllic Retreat
After 22 years of service in the U.S. Army, Bryan Pacholski moved to Cabo San Lucas and got into the luxury residential real estate business. He lived there for a decade before moving to Dallas, where he now heads up North Texas operations for Compass. Pacholski returns to Los Cabos often; about two years ago, he helped a Dallas client build an “exquisite” 30,000-square-foot home there. His favorite local restaurants are Flora Farms, an organic eatery in the foothills of the Sierra de la Laguna Mountains, and La Dolce Ristorante Italiano, which has locations in both Cabo San Lucas and San Jose del Cabo. “With the mountains and beaches, and all the nature that makes up Cabo,” Pacholski says, “it’s just a perfect place to be.”