Gleaming hardwood floors and polished brass give a nautical flair to this second-floor dining room, where fresh lobster is king. Lorenzillo's has long been a fixture in Cancún, where lobster is raised on the company's farm. That Caribbean lobster is shipped to Los Cabos and served in nearly a dozen styles (the simpler preparations—steamed or grilled with lots of melted butter—are best). Menu items are named after pirates and Caribbean marine history, so Sir Francis
Drake is the rib-eye steak, Henry Morgan is broiled yellowfin tuna served with cognac and pink pepper sauce, and El Comodoro is a filet of Angus beef and lobster tail. The dessert list is lengthy and mouthwatering, and if you're in the mood for a less formal meal, an oyster bar with a limited selection of the same menu sits on the pier near the entrance. Flaming coffee cocktails are another specialty of the house. Try the Xtabentun, which showcases a Mayan liqueur made from run, anise, and fermented honey.
Apr 15, 2009
The atmosphere of this Cabo Restaurant is quite nice, overlooking the marina, While the food is good, including the lobster and Fish Diabla, other dished were somewhat disappointing. They do have a fairly good wine list of local and imported wines, however the meal was very expensive
Aug 29, 2008
If someone tells you to eat at Lorenzillo's run in the opposite direction. We have never had such horrible food at ridiculous five star prices! Seriously, Red Lobster would have been upscale compared to the crap we were served. The so called lobster cakes were balls of fried dough-no lobster and the surf n turf (over a $100) tasted like they made the staek last year and re-heated it! I never write reviews of restaurants since it is so subjective
but this restaurant is so bad I felt it necessary to warn other unsuspecting people. The sad thing is our concierge actually recommended this place-I wonder what the pay off was-