Chef Volker Romeike blends Thai, Polynesian, and Chinese ingredients with local ingredients 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 soft shell crabs with a wasabi, pineapple, and balsamic glaze, blackened salmon accompanied by mango-papaya relish, lobster laced with vanilla-bean sauce, and scallops delicately sauteed in grapefruit beurre blanc. Also on offer is one of the largest wine selections in all of Mexico with near 3,000 bottles, as well as private dining in the wine cellar for 8 to 10 people.