Cocina del Mar
Cocina del Mar Review
Argentinean chef Gonzalo Cerda is changing things up at Cocina del Mar, the elegant restaurant in the exquisite Esperanza Resort. Using daily market ingredients and focusing on simple seafood and lush presentation, Cerda reinterprets classics like tortilla soup, here made with seafood, and presents inventive dishes such as sea scallops with foie gras sauce, or spinach ravioli stuffed with corn, ricotta, and Parmesan. Grilled Angus is accompanied with creamy risotto and a porcini mushroom foam. Just when you thought it couldn't get any better, the waiter delivers a Grand Marnier soufflé. The dining room is under a thatched-roof palapa overlooking the Pacific, but opt for a table on the cliffs where waves crash so close, you can feel the spray. When you're finished with your meal, retire to The Lounge for either a cigar, a nightcap, or a flight of some very fine tequila.