Don Sanchez Restaurant — Restaurant in Baja California Sur

We had a truly wonderful dinner at Don Sanchez. The restaurant is somewhat nondescript on the outside, but as you enter the space you make your way down into a series of elegant terraces, softly lit by lanterns and bistro lights and open to the night sky.

On the evening we visited a wonderful duo was performing live music, which was at the perfect volume to be both highly atmospheric and still allow for intimate conversation. All around us couples and groups of friends were sipping cocktails and picking at great looking plates of food. We were escorted to a table, offered blankets (it was a touch chilly) and left to peruse the menu.

What a menu! So many delicious-sounding options I think it would take us four or five visits to try everything that sounded good. One thing I particularly appreciated is that although there were many meat and fish options for me to choose among (and I did), there were also multiple inventive, exciting vegetable-centric options which suited my wife’s preferences. It is rare to find a restaurant that serves both wonderful seafood (and they do here!) and puts real effort into the vegetarian options.

We each had a handful of glorious cocktails. The wine menu looks wonderful, but we just couldn’t tear ourselves away from the bartender’s creations. For appetizers we had the catch of the day tartare (gently marinated and served atop avocado—traditional, but little touches like the charred habanero mayo made it the best execution of this dish I’ve had anywhere), and the jicama sashimi which was exceptional. We shared an heirloom tomato salad—bursting with fresh acidity and pops of umami. For a main, we shared the tikin-xic fish (catch of the day baked in banana leaf with achiote and served with risotto and a chile and carrot purée). Good grief what a glorious plate of food. Mercy.

The last thing I’ll note is the staff and service: The team were unfailingly warm and kind and genuinely interested in our experience. The chef sent numerous little treats from the kitchen (can you call it an amuse bouche when it arrives between courses?), and stopped by to make sure everything was to our liking. What impressed me even more was watching the chef adjust chairs for guests and pick up empty plates—this is a man who cares deeply about the experience in his restaurant. It shows, and he has clearly landed that ethos of exceptional customer service with his...

Years ago we dined at the previous location (pre-covid) and we were not expecting to try it again…. That is until we were drawn in by the enchanting beauty of its new location and its new menu. This extended review is due to every detail and flavor being absolutely perfect. Starting with our custom request for “skinny” tequila/mezcal Margarita that the skilled bartender finished off with fresh rosemary made every sip refreshingly good! (We had more than one ;) Now for the food. The fresh warm bread came out with a bang! What’s the big deal about bread right? Well they had multiple types and then they came out with a smoke infused tray of butters, that was the bang! So good!! For a starter we had the tuna tartar tower, a very fresh and a flavorful mix of ingredients. The Caesar Salad table side presentation was worth the show both in taste and to our requests (no anchovies, light dressing). The heirloom tomato soup poured table side had nice flavor with just the right amount of spices. For the main course we chose their signature pork dish. It was moist, tasty and accompanied by a nice medley of fresh vegetables (roasted to perfection). The dish was floating in a flavorful green sauce, with an added reduction sauce on the side for a last bit of flavor. Our Birthday celebration chocolate dessert was heavenly good. The entire staff’s service was exceptional and on point. Head waiter Arturo kept a vigilant eye on the large staff of servers. Our waiter Santiago, assisted by Joel kept every dish coming out with impeccable timing and precise presentation. Our glasses were always full and we never felt rushed. That feeling allowed us to enjoy the live acoustic guitarist whose song selection playlist were all hits. Chef Edgar sent out a couple of “taste” items on the house (I felt like a Michelin star representative) Chef Edgar has really made his personal culinary vision in to a gem of a restaurant. At the end of the night we told Arturo how much we enjoyed the experience. Then Chef Edgar personally came out to thank us for the compliments and for visiting. He has really turned it up a notch, we will return. And IF I was a Michelin star representative, Don Sanchez would have a star under the Marquis. Bravo! If I knew how to add pictures to this...

My family of 5 dined for the first time at Don Sanchez in San Jose Del Cabo on July 3 celebrating a wedding anniversary. The atmosphere was very nice with music playing in the background. It looked like the person playing the music was lip synching the songs. Very strange! We were greeted by the server and was told the all of the menu items were designed for one person. After reviewing the menu I noticed that the prices were very expensive. The server suggested the farm raised fish as an option. I understand the importance of sustainability, however not offering locally caught dorado or snapper should be offered. Since the prices were so high we shared two of the table side caesars salad, 3 of us ordered the shrimp taco, 1 mushroom risotto and a kids pasta. The server did not seem to happy with our menu selection and encouraged us to order more food because we just ordered appetizers. He eventually realized we were staying with our original order. 2 of us ordered beer and were told the type they offer was from a local brewery. The beer was not cold. I would expect the beer to be served at the proper temperature. The presentation for the complimentary bread was very unique. The butter was served under a dome of smoke. Excellent bread. The food was served and the presentation was very good. The caesars salad contained four leaves of mini romaine lettuce and the flavor was good. The shrimp on the taco was over cooked and rubbery. The puree on the taco lacked flavor and the tortilla was too chewy. I tried the mushroom risotto it was very salty. The dessert was outstanding. A flourless chocolate cake with a warm chocolate sauce. It appeared to me that the chef (or owner) was attempting to gain a Michelin Star but was unable to execute correctly. The total for 4 adults and one child was $230.00usd including the...