Fumo Italian Grill — Restaurant in Baja California Sur

AMAZING !

Food: Started with a cheese stick app (unique presentation)- fresh and delicious. I got lasagna and my wife got chicken marsala. Both dishes were more than either of us could eat in one sitting. You def have take home food that is still delicious. Lasagna was packed with beef, fresh cheeses and pasta. One of the best lasagna recipes I’ve had. Chicken Marsala included super fresh veggies, delicious Marsala sauce over 5 big pieces of fresh chicken.

Service: Our server Sarahi was always available for anything we needed. Super pleasant and attentive.

Prices: SUPER reasonable for the amount of food you get.

Atmosphere: Simple yet effective comfortable setting for an amazing meal.

Can’t wait to try the desserts the next time we are there. We were too full to have dessert, but our server gladly brought the full dessert plate to our table for our viewing.

HIGHLY recommend Fumo...

This is kind of annoying. First time we ate there we turned up at 5pm when they opened and asked for a table for 2. We were told they where fully booked, I pounted out there was literally nobody there. A more senior guy came by and hearing the conversation; looked at the bookings and told us we could have a table till 8pm. We didn't need 3 hours to eat so we had dinner, the food was good, but the service was only okay. Cut to today, we thought let's give it another shot. We didn't have a reservation again so we called and were told that they were fully booked. We figured given last time we would ask, full from 5pm ... we're near by. No fully booked. Phone down. So we decided to eat else where, but we passed the restaurant and guess what at 5:15 one table occupied.... hope the owner appreciates...

They have an Italian Chef there, Alssandro, who came out to visit with our table after we complimented the beautiful crust on the pizzas (thin, soft, wood fired), and the delicious recipes thereupon, (4 cheese - out of this word, steak and veggie, arugula with wood grilled shrimp and italian cheese).

I’ve rarely had pizza this good stateside, let alone on the outskirts of la paz, who knows how many miles away from the country from which these recipes were borne.

Really, this place is a gem.

Also- I learned that in addition to using a natural, unbleached flour, he daily mixes sourdough with the flour to create a very easy to digest dough. He gave me the percentages of how to make it and the brand of flour. Im super excited to give it a try...