Javier Plascencia sets out to conquer the ocean and presents a new culinary experience aboard a luxurious floating restaurant.

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“Renew or die”, thus dictates an old saying that in these times makes more sense than ever.
And if anyone knew how to understand it well, it was chef Javier Plascencia —the creative mind behind projects such as Caffè Saverios, Erizo, Jazamango, ¡Lupe !, Finca Altozano and Misión 19 (the latter awarded Best New Restaurant in the Gourmet Awards 2012) -, who adapted Animalón’s cuisine and took it to the high seas.

Animalón by the Sea is a project that emerged from the pandemic, as a way to address diners’ concerns and to generate new outdoor experiences, and what more freedom than that offered by the sea.

A restaurant that moves to the rhythm of the waves of the sea

Plascencia found the vein and transferred the fine dining with which he delighted his visitors on land to a luxury boat built especially for the project by Isla Tour, a company run by Carlos Hudson that specializes in tours in the area.

The journey begins at Pier K of the Cabo San Lucas marina, where a double-decker boat, 15 meters long, 7.4 meters wide, and with a capacity of 40 passengers, sets sail for the Arch of the End of the World. On it, the attendees are received with a glass of sparkling wine or a cocktail and then taste a delicious six-course menu, with or without pairing.

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The proposal is not far from the chef’s DNA, where country cuisine, local produce, and fresh ingredients are the protagonists of the table, therefore the menu is constantly changing, as it depends on the catch of the day and the timing of the dishes. orchards. 

Although the project is based on Javier’s ideas, the executive chef Oscar Torres is in charge of masterfully executing the dishes that are served on a daily basis, and the sommelier Jocelyn Porras of making the perfect pairing for them.

Some of the dishes that have been tasted are agnoloti filled with creamy corn with lobster, rib eye center with creamy puree and mushrooms, horse mackerel with ratatouille, and clarified tomato juice.

Currently, the menu consists of an entry of sweet corn fritter, lemon, fresh chili and Creole coriander, followed by raw kampachi, shiso aguachile with coriander, green strawberry, cucumber, and palm hearts; poached totoaba with olive oil, cassoulet, tomato dashi and burnt onion oil; local sweet pea ravioli with Parmesan cheese, cured lemon, pea guides and butter; braised beef rib with mushroom duxelles, kale, and braised onion and celery root mousse and black truffle; and a spectacular closing of hazelnut and dark chocolate praline, caramel foam, cocoa streusel, tatemada cinnamon, and sour cream.

The cost of the experience is $ 3,000 pesos and $ 4,000 if you want the pairing, more service, and you have to make a reservation on their site because, as you can imagine, it is in the sights of lovers of good food and the sea.

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The Cabo Post