Los Cabos has no shortage of luxury resorts with ocean views and swim-up bars. But Solmar Hotels & Resorts offers something more layered. Within the trio of properties I recently visited—Grand Solmar Pacific Dunes, Grand Solmar Land’s End, and Playa Grande—you’ll find distinct personalities, linked by a shared dedication to elevated Mexican hospitality and surprisingly ambitious cuisine.
Grand Solmar Pacific Dunes: Remote, Refined, and Rewarding
Grand Solmar Pacific Dunes is the most secluded of the three. It sits farther north, past downtown Cabo San Lucas, near windswept dunes and whale-spouting surf. This is where you go to unplug and reset.
The property’s marquee restaurant, Anica, reflects that quiet elegance. With soft lighting and warm wood tones, the dining room invites conversation—usually about what’s on the plate. The menu draws from Baja’s terrain and the sea beyond it. There’s octopus grilled over mesquite, plated beside herbaceous green mole. There’s ribeye glazed in tamarind and dusted with charred chili. A standout is the beet risotto, which sounds like a throwaway vegetarian option yet tastes like a master class in flavor layering.
The wine list favors Valle de Guadalupe producers, though the cocktail program is equally serious. House infusions—such as guava-rosemary tequila—keep things interesting.
Grand Solmar Land’s End: Luxe, Polished, and Built for Indulgence
Grand Solmar Land’s End is the brand’s flagship, positioned where Cabo’s cliffs meet the crashing Pacific. The vibe is polished and confident, with a design that leans contemporary. You’re here to be looked after—and to be impressed.
Fine dining happens at La Roca, a terrace restaurant with panoramic sea views and a menu that changes nightly. Local fishermen supply the kitchen each morning. What appears on your plate by sunset depends on the catch. One evening, there’s parrotfish crudo with pickled pineapple and habanero oil. The next, it’s lobster grilled over open flame, served with corn esquites and chile-lime butter.
Breakfast at La Roca deserves a mention, too. Chilaquiles with short rib, fresh green juice blends, and café de olla done properly. You could linger here all day.
Also on-site: Don Luis, and a globe-spanning menu. Here you’ll find themed nights: Taco Night, Italian Night, Surf & Turf, and Mexican Fiesta. An international wine list skews European but includes a few thoughtful Mexican pours.
Playa Grande: Colorful, Classic, and Full of Energy
The most family-friendly of the three, Playa Grande sits a bit closer to town and wears its Cabo identity with pride. Think bold tilework, painted talavera, and music wafting through the air.
Its culinary standout is Brigantine Steak House, perched above the beach with views of Land’s End. The menu offers grilled meats, fresh seafood, and traditional dishes reimagined for a modern palate. Here, you’ll find aged cuts, displayed for all in the meat locker. There’s a traditional burger, and slow-cooked brisket with Morita chili-Oaxacan chocolate sauce. And there are Churros for dessert, served with Cajeta and a choice of ice cream flavors.
The energy here is a little louder, the vibe more casual—but the technique behind each dish is no less refined.
Why Food Lovers Should Care
These resorts don’t just feed guests. They court them. Across the three properties, there’s a thoughtful approach to ingredients, plating, and sourcing. Cabo may not yet have many Michelin-starred restaurants (at this writing, there is only one), but if Michelin ever does proliferate in this region, it is likely that the chefs came through a Solmar kitchen.
Whether you’re watching the sun set over the dunes, dining under stars at cliff’s edge, or sipping tequila beside the waves, a Somar Hotels & Resorts experience stays with you. Not just for the views—but for what was on your fork.
Photos courtesy of Solmar Hotels & Resorts, unless otherwise noted