Four Seasons Resort and Residences Los Cabos at Costa Palmas has introduced its 13th dining concept, Zest. This intimate fine-dining experience, the smallest in Baja, features a single table accommodating up to twelve guests and a nine-course seasonal tasting menu curated by Executive Chef Fabio Quarta.
Zest is nestled just outside the lemon groves surrounding Limón, one of the resort’s signature restaurants, within Chef Fabio’s private garden. Diners are treated to an alfresco setting, enveloped by passion fruit vines, under the stars. Each dish in the nine-course menu incorporates seasonal elements sourced from the garden, ensuring a fresh and vibrant dining experience.
READ MORE: Culinary Adventures and Workshops: How Mercure Hotels Inspire Travelers
Chef Fabio, hailing from Puglia, Italy, has an extensive culinary background that spans Europe, the Middle East, Africa, and now the East Cape of Baja. His cuisine draws inspiration from the seafood-rich and produce-driven dishes of his Italian heritage, which align closely with the fresh, seasonal flavors of Baja.
Zest represents a harmonious blend of Italian and Mexican culinary traditions. Chef Fabio emphasizes the simplicity and perfection of fresh ingredients, seamlessly integrating techniques and flavors from both regions.
“Zest is an expression of my love for both Italian and Mexican cuisine culture,” says Executive Chef Fabio Quarta. “It brings me great joy to share this passion with our guests in this incredibly intimate setting that encourages a deep connection to the dining experience and those you are sharing it with.”
The inaugural menu includes:
- Salt Baked Beetroot Tartare with lemon ricotta, raspberry, beet gastrique, and salmon ikura
- Heirloom Tomato paired with bluefin tuna otoro, serrano pepper, and avocado cream
- Blackened Rainbow Carrots with cashew hummus, coriander seeds, cotija cheese, and macha oil
- Roasted Tomato and Strawberry Gazpacho with vanilla and poached Baja shrimp
- Rigatoni Cacio e Pepe featuring smoked butter, bacon, chives, and black truffle
- Bread Crusted Tuna Loin accompanied by charred tomato, kalamata olives, caper berries, and herbs
- Charred New York Tagliata with garden arugula, shaved parmesan, and rosemary chimichurri
- Lemon Sgroppino with vodka, prosecco, and lemon sorbet
- Flamed Berries served with mascarpone cream and Italian meringue
The exclusive dining experience is priced at MXN 6,500 (approximately USD 360) per person. An expertly curated wine list by award-winning sommelier Victor Itza Pacheco is also available.
Zest offers one seating per night for up to 12 people at 7:00 pm, operating seven days a week. Reservations open one month in advance and can be made by contacting concierge.loscabos@fourseasons.com. Dietary restrictions can be accommodated with 24 hours’ notice.
READ MORE: Hilton Kathmandu Opens, Introducing Luxury Hospitality to Nepal
