Chef Volker Romeike blends Asian and Polynesian ingredients with local products for a menu that showcases well-executed Pacific Rim fusion. Above the beach in the Sheraton's Hacienda del Mar resort in Cabo del Sol, Pitahayas is set under a soaring palapa overlooking the rollicking surf. Seafood-heavy dishes are the specialty. Try the blackened catch of the day accompanied with mango-papaya relish, or the famous coconut shrimp with lilikoi horseradish sauce and chipotle cilantro cream. For an impressive presentation and fresh flavor, the ahi tuna comes with avocado, pineapple, and tobiko. Also on offer is one of the largest wine selections in all of Mexico with nearly 3,000 bottles, as well as private dining in the wine cellar for 8 to 10 people.