Flor de Noche — Restaurant in Baja California Sur

Every year we visit San Jose and stay at the Cabo azul resort. I go fishing and bring my catch to Flor de Noche restaurant to prepare. It is always the highlight of our holiday. This time I caught Sierra Mackerel and we had the chefs prepare it two nights in a row. Tonight Chef Dorian prepared a beautiful tropical ceviche with pineapple, red peppers topped with garlic flowers; a sumptuous sashimi with baby cucumbers, green oil, soy sauce and avocado. He surprised us with a delicate preparation of pan seared mackerel on sweet potato purée with fresh veggies and mustard vinegrette greens - truly delicious. There are many restaurants here who will prepare your fresh catch but the food quality here is truly a notch above . Dorian took such pride in preparing it uniquely for us and Caesar head of wait staff made triple sure that the service was excellent . Thanks for another great evening and a special...

We are Hilton members and stayed at Cabo azul- flor de Noches restaurant prepared a striped Marlin that my husband caught. I was hesitant about eating a Marlin but the chefs at Flor de Noche Restaurant knocked it out of the park. The Chef met us ahead of time and allowed us to choose our preparations, ver accommodating. We had enough fish for 2 dinners and they were equally as good. The sashimi had lovely dollops of avocado and fresh cucumber, the ceviche with mango was absolutely delicious. We had blackened and grilled Marlin with some lovely chimichirribsauce and a red Smokey flavored sauce. Sides were a multi layered fresh salad with citrus and balsamic dressings and lively fresh roasted veggies. The servers were so excited to share the chefs creations and treated us so well. Two thumbs up for the delicious food and service - highlight...

This place is awesome. Not just a swim up bar restaurant. I was in Cabo Azul for 5 days and ate here almost everyday. Their pizza was insanely good, especially pool side. I had the pastor tacos as well which were so tasty and authentic, especially with the pineapple on top.

Below I posted a Sierra mackerel we caught and tue head chef orchestrated a whole custom meal out of it for my family. First course was sashimi and crudo, with a ponzu sauce, and individual ceviche on a wonton. Best ceviche’s I’ve ever had. We finished with grilled mackerel tacos, marinated and in a fresh coriander tortilla.

10/10 thank you...