This luxury resort proves fine dining and all-inclusive aren’t mutually exclusive.
By Mitchell McClung
Every day is filled with decisions. Between work, family and endless to-do lists, it’s no surprise that all-inclusive vacations have become increasingly appealing, offering travellers the chance to disconnect while someone else takes care of the details. But true luxury all-inclusive experiences are still rare. Grand Velas Los Cabos is one of the exceptions, and its dining program is the reason why.
From the moment guests arrive, it’s clear this isn’t a typical all-inclusive resort. Rather than waiting in line at a reception desk, arrivals are welcomed with a cool towel and a drink in the resort’s open-air lobby, decorated with sculptures from contemporary Mexican artists, while a personal concierge handles check-in.
When it comes to dining, the resort’s crown jewel is Cocina de Autor, one of only two all-inclusive restaurants in the world to hold a Michelin star. It earned its star in the inaugural MICHELIN Guide to Mexico and has held onto it in the years since, under the culinary direction of two-Michelin-starred chef Sidney Schutte. The eight-to-ten-course tasting menu leans into bold, sometimes unexpected flavour combinations (Baja bluefin tuna tart brightened with sea urchin, ginger and lemon; seared beef tenderloin plated with celery root purée, poached beets and maitake mushrooms). And unlike most Michelin experiences, it’s part of the resort’s all-inclusive package.
Cocina de Autor isn’t the whole story, though. Grand Velas Los Cabos operates seven distinct restaurants in total, each with its own kitchen, chef and point of view. Cabrilla, the resort’s poolside cevicheria, is the most laid-back of the bunch, serving Baja-style ceviche and the day’s fresh catch straight from an ice bar. Velas 10 leans into oceanfront steak-and-seafood territory, with tomahawks and tableside displays of the day’s catch. Sen Lin covers Asian fusion, Lucca handles Italian-Mediterranean cooking alongside a 2,500-bottle wine list, and Frida is dedicated to gourmet Mexican cuisine, named for the painter and rooted in the country’s culinary traditions. Round it out with Azul for casual all-day dining, and guests really could eat somewhere different every night of a week-long stay.
The food isn’t the only reason to book. Suites are spacious by design, with private terraces and dedicated lounging, dining and working areas. Select categories, like the Ambassador Pool Suite, add a private immersion pool on the terrace.
For downtime, the resort’s SE Spa is a Forbes Travel Guide Five-Star property in its own right, spread across 35,000 square feet. Every treatment opens with a seven-step hydrotherapy circuit – steam rooms, a sauna, an ice room and a massage pool – so guests are encouraged to arrive well ahead of their appointment. Rushing it rather defeats the purpose.
Grand Velas Los Cabos succeeds by building a genuine connection to its destination, threading regional ingredients and Mexican culinary traditions through nearly every restaurant on property without sacrificing the polish expected of a five-star resort. It’s an all-inclusive experience built around one very good idea: that the food should be the headline, not an afterthought.
It’s in the Details
Guests are treated to a personal concierge for the length of the stay and a daily stocked minibar refreshed with wine and mezcal.
On the Menu
Start with ceviche or a Mexican-style seafood cocktail at Cabrilla, then work up to the eight-to-ten-course tasting menu at Michelin-starred Cocina de Autor.
Room to Book
The Ambassador Pool Suite pairs an open-concept bedroom and living space with a private terrace immersion pool, goose-down bedding and a Nespresso machine.
What to Do Nearby
Book a sunset cruise out to Land’s End, the granite arch where the Pacific meets the Sea of Cortez, or spend a Thursday evening at the Art Walk in downtown San José del Cabo, when the historic gallery district opens its doors to visitors.