Cocina de Autor Los Cabos Review: Great Food & Service
Peters Signature Travel reviews Cocina de Autor at Grand Velas Los Cabos, featuring an inventive eight-course menu, a great meal, and excellent service.
More for your Mexico visit
Hotels, dining and relaxation · Explore experiences · Saved places
casa martin cabo san lucas review
chubby noodle cabo san lucas review
waldorf astoria los cabos pedregal spa review
flora farms six visits editorial response
Cocina de Autor Los Cabos: at a glance
Cocina de Autor delivered a great meal and excellent service. We enjoyed the opportunity to explore a menu that moved through Mexican ingredients, regional references, seafood, beef, and inventive sweet courses. The hospitality helped make the experience one we would happily recommend.
Best For
- A creative tasting-menu evening with attentive service.
Consider Elsewhere
- If you want to choose individual dishes rather than follow a tasting menu, select another dining format.
By Nicholas & Miriam Peters · Published 2026-11-06 · Seen in person 2026-11-04
A great meal, excellent service, and a tasting menu that gave us plenty to appreciate. Our dinner at Cocina de Autor at Grand Velas Los Cabos was a thoroughly enjoyable part of our time in Cabo.
For Peters Signature Travel, dining is an important part of discovering a destination. We enjoy restaurants that give us an opportunity to explore ingredients, consider unfamiliar combinations, and make an evening of the experience.
Cocina de Autor offered exactly that opportunity. Our menu moved from escamol and Mexican corn to seafood, Angus beef tartare, rib eye, and imaginative sweet courses. The service complemented the meal and contributed to our positive impression.
For travelers who enjoy creative tasting menus, this is a restaurant we would happily recommend considering for a Los Cabos itinerary.
At a glance
- Restaurant: Cocina de Autor
- Location: Grand Velas Los Cabos, Tourist Corridor
- Format: Eight-course tasting menu (our visit)
- Our visit: November 4, 2026 · 6:30 PM dinner
Explore Cocina de Autor at Grand Velas Los Cabos
About Cocina de Autor at Grand Velas Los Cabos
Cocina de Autor is located within Grand Velas Los Cabos, along the Los Cabos Tourist Corridor. The restaurant presents a multicourse tasting-menu experience under the culinary direction of Sidney Schutte, with Francisco Sixtos leading the restaurant’s kitchen, according to the resort’s official website. Grand Velas Los Cabos
Our visit was an opportunity to experience that approach through a specific eight-course menu. Mexican ingredients appeared throughout, alongside influences reflected in preparations such as katsuobushi, dashi, miso mayonnaise, and matcha.
What follows is the menu from our dinner. Offerings can change, so treat it as a record of our experience rather than a guaranteed menu for a future reservation.
Our Tasting Menu: Eight Courses to Explore
Our dinner unfolded across eight courses, from a distinctly Mexican welcome to a Guerrero-inspired finale. Each is described below in the order it appeared on our menu.
Bienvenido a México | Welcome to Mexico
Escamol, avocado, corn dough, guajillo
The opening course introduced ingredients closely associated with Mexican cooking: escamol, avocado, corn, and guajillo.
“Welcome to Mexico” was an appropriate introduction to a menu that continued to reference the country through ingredients and regional names. It also offered an invitation to approach the evening with curiosity.
For travelers who enjoy trying something beyond familiar restaurant choices, this opening established an interesting direction for the meal.
Huachinango Katsuobushi | Red Snapper Katsuobushi
Hoja santa, grapefruit, avocado, dashi
The next course brought together red snapper, hoja santa, grapefruit, avocado, and dashi.
The ingredient list illustrates the restaurant’s willingness to combine culinary influences within a single dish. Japanese references appeared alongside hoja santa and avocado, while grapefruit introduced a citrus element.
It was one of several seafood preparations on our menu, each built around a different set of accompaniments.
Tartar de Filete de Res Angus | Angus Beef Tenderloin Tartare
Miso mayonnaise, pickled chayote, hoja santa, smoked cheese
The Angus beef tenderloin tartare continued that interplay of ingredients.
Miso mayonnaise, pickled chayote, hoja santa, and smoked cheese accompanied the beef. On paper alone, it is a combination that gives a diner something to consider: a familiar tartare format interpreted through a distinctive collection of supporting ingredients.
That sense of exploration was part of what made the menu appealing.
Camarón Azul de La Paz | Blue Shrimp From La Paz
Carrot aguachile, king kampachi, cilantro, nixtamal
The blue shrimp course referenced La Paz, with carrot aguachile, king kampachi, cilantro, and nixtamal completing the preparation.
Regional names gave the menu a connection to place, while the carrot aguachile offered an inventive interpretation of a recognizable Mexican preparation.
For anyone researching fine dining in Los Cabos, this course is a useful example of the menu’s approach: seafood presented through combinations that invite a closer look.
Vieira del Vizcaíno “Garra de León” | El Vizcaíno Sea Scallop
Butternut squash from the restaurant’s farm, coffee, Papantla vanilla
The “Garra de León” sea scallop was paired with butternut squash identified on the menu as coming from the restaurant’s farm, together with coffee and Papantla vanilla.
It was among the evening’s most intriguing ingredient combinations. Coffee and vanilla are familiar in sweet preparations, making their inclusion alongside scallop and squash particularly interesting.
This is one of the pleasures of a tasting menu: encountering combinations you might never think to order individually.
Rib Eye Triple Sellado | Triple-Seared Rib Eye
Beetroot, celeriac, maitake mushroom in amanzu
The savory progression included triple-seared rib eye, accompanied by beetroot, celeriac, and maitake mushroom in amanzu.
After the seafood and tartare preparations, this course brought a cooked beef centerpiece to the menu. Its accompaniments continued the kitchen’s interest in pairing a recognizable principal ingredient with a more individual supporting composition.
La Gran Manzana | The Big Apple
Matcha latte, green apple, kaffir lime, coconut, amaranth
“The Big Apple” introduced the sweet portion of the menu with matcha latte, green apple, kaffir lime, coconut, and amaranth.
The combination maintained the creative direction of the savory courses. Apple and citrus appeared alongside matcha, coconut, and amaranth, giving the closing progression its own identity.
Chilate “Inspiración Guerrero” | Guerrero-Inspired Chilate
Cinnamon, cacao, mezcal
The menu concluded with Guerrero-inspired chilate, featuring cinnamon, cacao, and mezcal.
Its regional reference brought the menu back to Mexico explicitly, echoing the welcome at the beginning of the evening. It gave the written progression a fitting connection between its opening and closing courses.
The Service Deserves Recognition
We had great service at Cocina de Autor.
That is an important part of our recommendation. A tasting-menu dinner asks guests to place a degree of trust in the restaurant, often encountering dishes and ingredients they would not ordinarily choose for themselves.
The people looking after the table contribute substantially to that experience. During our visit, the service supported our enjoyment of the meal and left us with a very positive impression.
We appreciated both the food and the hospitality. Together, they made this a dinner we were glad to include in our Cabo plans.
Who Would Enjoy This Restaurant?
We would recommend considering Cocina de Autor if you enjoy multicourse dining, creative ingredient combinations, and the opportunity to explore a chef’s menu.
Our dinner included seafood, raw beef, cooked beef, escamol, and a varied sweet progression. That range is worth keeping in mind when discussing preferences or dietary requirements before a visit.
For couples planning a dedicated dinner during a Los Cabos getaway, it offers a reason to set aside an evening for the meal itself. It would also appeal to food-focused travelers who enjoy discovering how a restaurant brings different culinary influences together.
Planning Your Cocina de Autor Visit
Reservations are required. The restaurant publishes an elegant dress code, including a collared shirt, trousers, and closed footwear for men, and dresses, skirts, or evening trousers for women. Confirm current requirements directly when booking. Grand Velas Los Cabos
Our practical advice is to discuss allergies and dietary preferences in advance, ask about the current menu and pricing, and allow enough time to enjoy the dinner comfortably.
If you are staying elsewhere in Los Cabos, confirm arrangements for outside guests directly with the restaurant before making your plans.
Cocina de Autor at Grand Velas Los Cabos: Background and Know Before You Go
Cocina de Autor is Grand Velas Los Cabos’s creative tasting-menu restaurant, conceived as a sensory dining experience rather than a conventional sequence of individually ordered dishes. The resort describes its cooking as a reflection of surrounding culture and life, with fresh produce, local meats and seafood supplying the starting point. Its official presentation also identifies the restaurant as Michelin-starred. The essential attraction is the format: a kitchen-led progression that allows ingredients and contrasting flavors to structure the evening. 1
Two chefs are important to understanding the restaurant. Dutch chef Sidney Schutte directs its culinary philosophy, drawing on his European background, travels and four years in Asia. The resort identifies Francisco Sixtos as the executive chef heading Cocina de Autor and putting that philosophy into practice. A native of Jalisco, Sixtos previously worked in European kitchens, led the French restaurant Lumière in Cancún and gained experience at The Carlyle in New York. These are complementary roles rather than interchangeable chef credits. 1
The restaurant is inside Grand Velas Los Cabos, whose published address is Carretera Transpeninsular, kilometer 17, in the tourist corridor between the destination’s principal towns. Use the resort name and kilometer marker when arranging arrival, rather than treating Cocina de Autor as a downtown Cabo San Lucas address. Coordinate your arrival with the resort when confirming the table. 1
The advertised experience begins with a cocktail at the Cocina de Autor bar, followed by an eight- to ten-course tasting menu. That progression, rather than a permanently promised individual dish, is the restaurant’s clearest signature offering. The official description emphasizes fresh produce alongside local meat and seafood, while Schutte’s profile explains his interest in presenting several taste sensations within one dish. Consult the linked dinner menu when booking, particularly if your decision depends on a specific ingredient or preparation. 1
Reservations are required, and the published evening hours are 6 p.m. to 11 p.m., subject to the resort’s operational caveat. Booking conditions distinguish resident and nonresident diners: cancellation without penalty requires up to 48 hours’ notice for resort guests and 72 hours for outside guests. The website also describes a nonresident deposit and no-show penalties, so read the current terms before committing. Changes depend on availability, and the waitlist requires a response within 24 hours after notification. 1
Pack for the stated elegant dress standard: men are asked to wear a collared shirt, trousers and closed footwear; women are directed toward dresses, skirts or evening trousers. Beach sandals, tank tops and shorts are not permitted. The official age-policy wording refers to adults and guests over 18, and wine pairing is expressly restricted to ages 18 and above. Because the admission wording is awkward, confirm eligibility directly before including a younger guest rather than assuming the wider resort’s family policies apply here. 1
Cocina de Autor: Frequently Asked Questions
Where is Cocina de Autor in Los Cabos?
Cocina de Autor is inside Grand Velas Los Cabos, along the Los Cabos Tourist Corridor between Cabo San Lucas and San José del Cabo.
What is on the Cocina de Autor tasting menu?
Our November 2026 dinner was eight courses, including escamol with corn, red snapper katsuobushi, Angus beef tartare, blue shrimp from La Paz, sea scallop, triple-seared rib eye and two sweet courses. Menus change, so ask about the current one.
Do you need a reservation for Cocina de Autor?
Yes. Reservations are required, and the restaurant publishes an elegant dress code. Confirm current requirements and outside-guest arrangements directly with the resort.
Is Cocina de Autor worth it?
For travelers who enjoy creative tasting menus, we think so. We had a great meal and excellent service and would happily recommend it for a dedicated dinner in Los Cabos.
Is a reservation required?
Yes. The restaurant states that reservations are required.
What is the dining format?
An eight- to ten-course tasting menu, with a cocktail at the bar described as the beginning of the experience.
Are shorts permitted?
No. The published dress code excludes shorts, beach sandals and tank tops.
Peters Signature Travel’s Verdict
Cocina de Autor delivered a great meal and excellent service.
We enjoyed the opportunity to explore a menu that moved through Mexican ingredients, regional references, seafood, beef, and inventive sweet courses. The hospitality helped make the experience one we would happily recommend.
If a creative tasting menu sounds like your kind of evening, Cocina de Autor at Grand Velas Los Cabos deserves a place on your dining shortlist.
Continue exploring
Published by Peters Signature Travel.