Locally gathering whenever possible as well as internationally sourcing to secure the highest caliber ingredients at peak freshness, The Woods Cabo offers cuisine blending Chef Larbi Dahrouch’s innovation, classical training, and devotion to cooking the freshest fare in the best way possible. With an extensive bar featuring cocktails alongside wines and spirits from around the world and an onsite butcher shop and sushi bar for dining in or carrying out to enjoy at home, The Woods Cabo’s variety offers something for everyone.
Insisting on the highest quality, Chef Larbi selects organic and all natural meats from premier companies across the United States and abroad. Chef also develops relationships with family farms practicing sustainable, humane principles to procure the freshest product and hand-cut proteins from expertly trained artisans.
Relationships with local fishermen supporting responsible consumption ensures the freshest, highest quality bounty caught from the Pacific Ocean and the Sea of Cortez including tuna, seabass, Chocolata clams, and more.
Having worked and trained alongside top Japanese chefs in Cabo, our sushi chefs bring expertise and precision to their creations featuring freshly caught seafood from the surrounding waters.
The Woods Cabo uses classical Napolitana and Romana dough and pizza making. Our detail and craftsmanship create a delicatessen experience in the wood-fired oven - luxurious taste through freshly-sourced ingredients of the highest quality.
Chef Larbi draws inspiration and harvests from the organic vegetables and nourishing herbs grown on the hectare of fertile land within Diamante’s estate. Exclusively cultivated for use by the restaurant, the utmost freshness and quality are expected and achieved.
Pastry Chef Mary draws from the bounty of the region with local ingredients such as mangos, pitahayas, and dates among other fruits to delight you with her passion for the sweet satisfaction of an impeccably envisioned and prepared dessert.