El Cabito

El Cabito Review

The simple, off-the-grid thatch palapa seems to exhale with a breezy, unbothered joviality; don't forget your camera: the views of jungle and endless sea may make you feel as if you are eating at the edge of the world. Managers Lea and Ivan will make you feel like regulars. The food is more creative than the standard fresh-catch-and-coconut-sauce. Sweet-and-sour sauce is the surprise with the shrimp brochette; there's calamari on the grill and spiny lobster, too, or a stir-fry with squid or conch. Vegetarians are well-accommodated, but there's not much in the way of dessert. Be sure to call in advance if you want fresh fish or lobster. Remote, it's a rough, ride up coastal dirt roads from Las Galeras. New is a pick-up service at night—very wise.