Signature Cuisine
Los Cabos
The seasons, the environment and the team's creativity shape
to a proposal that is never repeated, but is always remembered.
Menu
Menu
VEGETARIAN MENU
COCKTAILS
WELCOME TO MEXICO
Escamol, avocado, corn dough, guajillo
CHOCOLATE CLAM
Jalapeño, cacahuazintle corn, green apple & nixtamal
‘’HOMEMADE’’ SOURDOUGH
Buttermilk, parsley
YELLOW CORN VELOUTÉ
Shiitake mushroom, pecan nuts and jicama
SHORT RIB
Raíz de apio orgánico de MirafloresOrganic celeriac from Miraflores, mushroom XO, lemon grass
ANGUS TENDERLOIN
Beetroot, cauliflower, amanzu, black garlic
CARROT
Beurre noisette, mascarpone, cinnamon, ginger
GUERRERO INSPIRED
Cinnamon, cacao, mezcal
RESERVE YOUR PLACE
Explore Riviera Maya menu
We take extreme care to assure the quality of our ingredients. However, the consumption of raw products is at your personal discretion.
VEGETARIAN MENU
ROASTED CORN
Avocado, corn dough, guajillo
WATERMELON
Tomato, cashews, kaffir, sourdough
‘’HOMEMADE’’ SOURDOUGH
Buttermilk, parsley
YELLOW CORN VELOUTÉ
Shiitake mushroom, pecan nuts and jicama
ARTICHOKE
Celeriac, mushroom XO, lemon grass
BUTTERNUT SQUASH
Panipuri, edamame, artichoke, chives
CARROT
Beurre noisette, mascarpone, cinnamon, ginger
GUERRERO INSPIRED
Cinnamon, cacao, mezcal
RESERVE YOUR PLACE
Explore Riviera Maya menu
We take extreme care to assure the quality of our ingredients. However, the consumption of raw products is at your personal discretion.
COCKTAILS
ENDEMIC MARTINI
With raicilla, damiana, lime juice, agave syrup and midori
SAKE TONIC
With dry sake, Japanese pepper, angostura bitter, Aperol, cardamom syrup, bitter orange liquor and tonic
RESERVE YOUR PLACE
Explore Riviera Maya menu
We take extreme care to assure the quality of our ingredients. However, the consumption of raw products is at your personal discretion.
Francisco Sixtos
COCINA DE AUTOR
GRAND VELAS LOS CABOS
Throughout his career, his travels throughout Europe and collaborations with Michelin-starred restaurants gave him extensive culinary knowledge and a unique style. Upon his return to Mexico, in Cancún, he led the French-specialty restaurant Lumière.
Later, he held key roles as Executive Sous Chef in Cancun and Chef de Cuisine in Playa del Carmen, where he developed innovative culinary concepts.
A stay at the iconic The Carlyle A Rosewood Hotel in New York preceded his appointment as Chef de Cuisine at a prestigious Los Cabos restaurant, which has been awarded 4 Diamonds by the American Automobile Association (AAA).
At Grand Velas Los Cabos, he runs the Michelin-starred Cocina de Autor restaurant, where he fuses his passion and talent to offer gastronomic experiences that transcend cultural boundaries, following the philosophy of renowned chef Sidney Schutte.
Today, as Executive Chef of Cocina de Autor, he strives for simplicity, uses the finest ingredients, and cooks with perfection, creating dishes that are a blend of dream, passion, and balance.
Sidney Schutte
COCINA DE AUTOR
GRAND VELAS LOS CABOS
Chef Sidney Schutte helms the Cocina de Autor restaurant at Grand Velas Los Cabos. Schutte's Dutch heritage, passion for travel, and four years spent in Asia inspired him to showcase diverse flavors in a single dish. Ingredients are the source of his creativity.
He gained extensive experience in prestigious kitchens across Europe and Asia, including restaurants such as Amber in Hong Kong, helmed by two-Michelin-starred Dutch chef Richard Ekkebus; De Scholteshof in Belgium, under the two-Michelin-starred Roger Souvereyns; and De Librije in Swolle, headed by acclaimed chef Jonnie Boer, who, with Schutte's help, earned his third Michelin star.
Just seven months after opening De Librije's second branch in Amsterdam, which he helmed, the restaurant was awarded two Michelin stars. Schutte has been recognized as an "SVH Meesterkok," the highest award a chef can receive in the Netherlands.