Manta
Enrique Olvera's restaurant group runs this seafood kitchen with Mexican, Peruvian and Japanese influences, looking across to the Arch.
Manta brought one of Mexico’s most influential chefs to the tip of the Baja peninsula. Conceived by Enrique Olvera, the chef behind Mexico City’s two-Michelin-star Pujol, it opened in 2015 inside The Cape, a Thompson Hotel, and remains one of the most stylish dinner reservations on the Tourist Corridor.
The cooking looks west across the Pacific. Contemporary Mexican flavours meet Peruvian influences and a precise Japanese sensibility, with a strong focus on seafood and sustainable ingredients sourced in Baja California Sur. Day to day, the kitchen is run by chef de cuisine Abisai Sánchez. The name plays on two ideas: the manta ray, for the sea, and the Spanish word for a blanket or canvas.
The restaurant is listed in the Michelin Guide and holds a AAA Four Diamond rating, but the real draw is the combination of food and frame.
What to expect
The dining room was designed by JSa Arquitectura in collaboration with Olvera as a deliberately restrained, dark space that throws all the attention onto the view: the ocean, a secluded beach below and, in the distance, the Arch at Land’s End. Arrive in time for the sunset.
The menu runs to ceviches, sashimi-style plates and shareable dishes, with options to order à la carte, family-style or as a tasting menu. A separate handroll bar offers an omakase-style experience. The bar program leans into mezcal, tequila and sake. Expect a buzzing, polished room rather than hushed formality.
Good to know
- Setting: inside The Cape, a Thompson Hotel, at Misiones del Cabo on the Tourist Corridor, a few minutes from Cabo San Lucas.
- Service: dinner nightly in the evening.
- Reservations: required; book through OpenTable.
- Dress code: smart casual.
- Parking: valet.
- Best for: date nights, design lovers and anyone who wants a world-class chef’s take on Pacific seafood with a view of the Arch.