Solaz Signature Suites showcases a distinctive collection of restaurants for culinary adventure seekers. Each restaurant offers a gateway to an unforgettable culinary experience with highly skilled executive chefs shaping an exclusive blend of flavors from land and sea. Whether it be a culinary journey celebrating the authentic cuisine of Mexico or Italy or a casual introduction to the world of artisan craft beers, our restaurants take full advantage of our oceanfront setting and beauty.

LEARN MORE ABOUT LA DERIVA

LA DERIVA CUCINA ITALIANA

 The menu of Chef Patron Emanuele Olivero is inspired from a philosophy of tradition. In fact, the cuisine the chef serves has a long history passed down from generation to generation, which is why his objective is to preserve the authentic flavor of Italy with its northern influence. Each plate expresses tradition and innovation while offering the highest quality local flavors of Baja Californian products.

HOURS
Dinner:  17:30 - 22:30 hrs 

RESERVE TODAY  ➜

LEARN MORE ABOUT EL CARDON

EL CARDON

A contemporary and eclectic Mexican restaurant, where meat is the king. Savor the taste of Mexico’s most famous regions with mouthwatering created dishes, pair with the best wine selection of Mexican wineries. A unique spot with a beautiful atmosphere, great service and unparalleled flavors, to create those unforgettable moments.

HOURS
Temporarily closed. 
COVID-19 PRECAUTIONARY MEASURES. The safety and the well-being of our members and guests is the No. 1 Priority at Solaz Signature Suites. 

ERIZO COCINA DE LA BAJA

The best selection of Baja’s world famous seafood cuisine, inspired by the people who made this Peninsula famous, is taken to the next level by adding our own twist to make what it is called the new regional cuisines of Baja. Oysters, stuffed clams, Ensenada tacos, octopus Mulegé, Puerto Nuevo lobster tacos, and many other creations from our chef using local ingredients.

HOURS
Temporarily closed. 
COVID-19 PRECAUTIONARY MEASURES. The safety and the well-being of our members and guests is the No. 1 Priority at Solaz Signature Suites. ​

OLAS ALTAS

With a wide selection of craft beer from around the country, Olas Altas is the perfect place to start the afternoon or have a nice time watching the main sporting events tasting the snack menu prepared by our chef. If you are a beer or mezcal lover, in Olas Altas you can taste samplers guided by our bartender Mixologist. Located in Cañadas Shoppes is a must during your stay. 

HOURS
Temporarily closed. 
COVID-19 PRECAUTIONARY MEASURES. The safety and the well-being of our members and guests is the No. 1 Priority at Solaz Signature Suites. ​

DELI DUNAS

From  very  early  on  you  can  enjoy  an  aromatic  coffee  at  our  Starbucks  bar  and  accompany  it  with  delicious  freshly  baked  bakery  at  home.  You  will  also  find  everything  you  need  for  light  snacks,  cheeses,  snacks,  cold  meats,  drinks  and  wine  selection;  in  addition  to  thai  rolled  ice  cream  based  on  fresh  fruit  and  dressings  of  your  choice.

HOURS
Bread Service: 07:30 - 12:00 hrs. Pizza: 15:00 - 22:00 hrs

CASCABEL

Gather on Cascabel’s communal seating, either on the breezy terrace or near the vibrant show kitchen and artisanal cooking stations. The diversity of modern Mexican dishes from several regions is highlighted with garden-fresh ingredients.

HOURS
Temporarily closed. 
COVID-19 PRECAUTIONARY MEASURES. The safety and the well-being of our members and guests is the No. 1 Priority at Solaz Signature Suites. ​

AL PAIRO SEAFOOD MARKET

Taking advantage of the complex’s beachfront location, skilled fishermen deliver the day’s catch to Al Pairo. Sustainable seafood is prepared in vivid presentations alongside organic produce from the nearby Miraflores and Todos Santos farms. 

​HOURS
Temporarily closed. 
COVID-19 PRECAUTIONARY MEASURES. The safety and the well-being of our members and guests is the No. 1 Priority at Solaz Signature Suites. 

MAKO

In an al fresco poolside setting, Mako exemplifies Cabo cuisine with casual fare and cold libations. Seasonal options include power bowls, salads from local biodynamic farms, burritos, flatbreads, pizzas, sliders, dry-aged steaks, and live lobsters.

HOURS
10:00 - 22:30 hrs

INTRODUCING OUR CHEFS

VOLKER ROMEIKE - EXECUTIVE CHEF​

​Born in Duisburg, Germany, he arrived in Los Cabos in the year 1995, already with a great career path, which started from the moment he was very young by helping his family in the kitchen. This took him to various destinations throughout Mexico and the United States, by visiting places such as Guadalajara, Puerto Vallarta, California, Puerto Rico and Hawaii, where he learned and perfected the culinary style of the Pacific Rim.
 
His professional career started as a kitchen assistant at Landhaus Spickermann. He has received various awards for being one of the world´s greatest chefs, granted by the American Academy of the Hospitality Sciences. He’s also been a member of the Chain de Rotisseur since 1999, Vatel Club Mexico since 2000, and he´s also an ex-member of the French Culinary Academy. 
 
During the long period of time that he’s been working in Baja, he has acquired a great deal of knowledge regarding the regional cuisine of Baja California Sur, turning Pitahayas Restaurant into one of the region’s top restaurants.
 
Throughout his professional career, our distinguished Executive Chef Volker Romeike has been honored with different prizes, such as the Hyatt Management Sessions and Hyattrain Contest. And he’s also been named the Prized Employee of the Month at Hyatt Wilshire. It is also important to mention that he presented a cooking demonstration for Hyatt Regency Long Beach – 1987, which was aired in a local T.V. channel. He has also completed Sanitation Lessons in 1991 and 1993 and has received a renowned recognition for being a bronze medal winner at the Food Show in Puerto Rico.
 
The American Academy of the Hospitality Sciences’ Five Star Diamond Award recognized him as one of the world’s greatest chefs in the year 2004, besides being a participant in the process of turning Pitahayas Restaurant into the winner of the Five Star Diamond Award for many consecutive years, starting from 1999 all the way to 2016.
 
Throughout his extensive experience, we must also mention that Pitahayas Restaurant has received the prize for its category in the list of Mexico’s 100 Imperdibles in the years 2015 and 2017, as well as the Great Luxury Prize from 2016 to 2018, and is also the Winner of Los Cabos Culinary Experience in 2018. 

ROMMEL  J.  PÉREZ - EXECUTIVE SOUS CHEF​

His career began in the year 1999 at the Presidente Intercontinental Los Cabos Resort in Baja California Sur; throughout his career path, he specialized in different gastronomy sectors, focusing in Mexican – International cuisine.
 
During his career as a personal Chef, he developed a special interest for French, Indian, Oriental and American cuisines, where he worked with various celebrities, hand in hand with other internationally renowned Chefs.
 
Today we welcome him to his newest home, Solaz Signature Suites, where we’re convinced he will develop his talent even further, under the guidance of Executive Chef Volker Romeike, leading the team at Erizo Restaurant, which specializes in the emblematic dishes of La Baja, as well at El Cardón Restaurant, with a touch of the taste of Northern Mexico. 

EMANUELE OLIVERO -  CHEF  PATRÓN  AT  LA  DERIVA  RESTAURANT

Born on October 31, 1975 in Cuneo, a region of Piemonte, Italy
 
He began cooking for his family and he always felt a special attraction for the classic dishes and their old-fashion preparation, with the purpose of rescuing traditions, which was not a popular practice before.  When it was time for him to choose his professional studies he didn’t hesitate to study gastronomy, where he saw the opportunity for him to go further into his passion and expand his knowledge regarding traditions.
 
During his arrival to Los Cabos, over 16 years ago, he dedicated his time to discover the local dishes, as well as the ingredients and techniques and found a way to transfer them to the model that he used for his native cuisine, achieving to create unique and original dishes.
 
His experience in Los Cabos began the moment when he met Chef Volker Romeike in January 1999 at Tomates Restaurant at the Sheraton Grand Hacienda del Mar.
 
He now begins a new professional era with the amazing project of Solaz Signature Suites as Chef with an extensive professional experience. 

LUIS ALBERTO VÁZQUEZ - ​PASTRY CHEF ​​

Born in the state of Tlaxcala, he has earned the title of International Cuisine Chef from the Culinary Academy Visión Gastronómica, today known as Academy of Culinary Arts. 

With over 22 years of experience, his interest in the world of bakery began at a very early age. He learned everything related to Italian cuisine through his mother and uncle. He worked at a bakery called “El Globo” in Mexico and a cake shop called “La Española”. He arrived in Los Cabos at the age of 19 and began working in the hotel/restaurant business. It was at the Sheraton Hacienda del Mar Hotel, specifically at Chef Volker Romeike´s Pitahayas Restaurant, where he was offered this opportunity. This was marked as the beginning of his signature creation of desserts as Pastry Chef. 

Nowadays, he’s the leader of patisserie at Solaz Los Cabos Resort. He was guided by the greatest chocolate-maker confectioners, some of them considered world top bakers, such as Jean Marie Abounie with the Corporate Cake-making Course, the Master Chocolatier Luis Robledo with the Chocolate Sculpture for Competitions Course, Bruno  Couret and his Corporate Cake-making Course, Alejandro Lechuga form Caramell Boutique with his Course on Bakery Tendencies, Melissa Coppel with the Contemporary Chocolate and Confectionary Course and last, but not least, Javier Guillen from Cocoa Republic with the Restaurant Baking Course. 

On the other hand, he has also been invited to attend exclusive top-notch events, such as the Movie Festival and the launching of the Sirius wine. In 2014 he joined the St. Regis Hotel in Mexico as part of a special training with the Master Chocolatier, Aarón Santana and the Executive Chef Guy, Santoro. He also had the opportunity to live an unforgettable experience with the Roca brothers (the number one in the world of restaurants, Casser de Roca) at the Millesime Studio in the same hotel, this becoming the best experience throughout his culinary career. 

Baking for me is more than a job or a lab, I’ve always considered it to be my center of high entertainment.