Evocatively named after the warm wind that blows across southern France and Italy, the new dinner-only fine-dining restaurant at Loews Coronado Bay Resort features fine Mediterranean cuisine built around naturally raised meats and organic local produce. Chef Martin Batis's creative menu ranges from large Mexican sea scallops with spinach agnolotti, cumin-rubbed lamb chops with roasted garlic, and chicken roasted with tarragon from the resort's extensive herb garden. A well-edited wine list and housemade desserts like apple tarte tatin with chai ice cream complete the experience. The soft new decor plays up the sweeping views of the bay visible from every table.
Visit the Travel Talk forums for help on planning your trip