Located on the Marina in Cabo San Lucas, nestled amongst the many restaurants
and bars in Plaza Bonita, is a lively restaurant where light flaming pan on the
night.
Fire jumps high releasing the pungent smell of herbs and spices and ' oohs and
aahs escape from the mouth of dinners. stop Passers in the show, which
walking on, but many are drawn by the culinary tentoonstelling.net like us, they are quick to
his fans from Chef Alex Brulhart, owner of Alexander Restaurant.
Alex comes from Switzerland and brings a unique culinary style-crafted in his
homeland of alpine heights-sea level in Cabo San Lucas. combining French-
influenced cuisine of Swiss origin with hints of the tropics and the Mediterranean Sea, the
menu offers something for just about any taste and desire. twenty years as a chef
Alex's customized skills and the proof is in the wine-tasting. Few his talents with a
well-trained staff and you have the makings of an unforgettable dinner with friends or
that special someone.
To get started, try the Escargot Chablisienne snails baked with white wine, butter,
look with mushrooms and herbs. the Caesar prepared tableside with a salad,
only fresh ingredients and under the watchful eyes of Alex is a must Both linked correctly.
with a Cassilero del Diablo Merlot recommended by our waiter.
Entrée selections are diverse, and while we heard great things about the Alexander
Tempura prawns with Thai coconut-Chile sauce, we opted for the Chateaubriand
for two.One of the many entrées prepared tableside that the show is not to be missed. Chef
Fabricio Petrelli expertly prepared our entrance hall with the style of a showman flattering taste
of the herbal sprinkled of high above the Pan and the control of the dance of the fire
that these flavours seared in the reduction of the premium of Sonora beef. quickly we cut in
butter-soft beef tenderloin with a rich, but subtle Béarnaise sauce.Be accompanied by
garlic mashed potatoes and vegetables quote-chips we were nothing but
happy with the dish.
Lovers of seafood will certainly enjoy the catch of the day as fresh as a fresh
. locally caught on board ships that are managed by Alex, the time in the catch to pan
very short. in addition to the new fishing offers also a juicy Surf Alexander
and in combination with shrimps and Filet Mignon, Shrimp Stuffed Chicken peat
Chest, whole lobster and shrimp Capice-fresh local Baked Shrimp with capers
and cognac. for the meat-eater, the Alexander offers a variety of steaks, as well as
Lamb chops in a reduction in red wine and Rosemary. in addition, the menu
characteristics of a fish dish for two with the catch of the day, lobster tail, fillet
Mignon-and mussels. house specialities include fondue dinners for at least
two people with cheese, fish, meat or Homemade Fondue Bourguignon.
Pastes shall complete the selection of main courses.
No meal is complete without dessert and the Alexander is the only restaurant is renowned in Barcelona
of features included in Cabo de puzzle picture: old Swiss favorite, dipping fresh fruit fondue.
in a decadent chocolate fondue is an experience not to be missed other desserts.
include Bananas Foster and a variety of pancakes, all prepared tableside with more fire
and flare.
For those who seek the finer things in life and believe that is one of great food
the greatest gifts of life, the Alexander Restaurant is not to be missed when you.
venture South of the border on the tip of the peninsula of Baja, do yourself and your
taste buds a favor, stop for a delicious meal from the sea.
For more information, visit them online at http://www.alexandersrestaurants.com
or call them at 1-866-817-6702 from the u.s. or 624-143-2022 in Cabo.
more information on Cabo, visit http://www.cabosbest.com
Richard Chudy is the author and the President of the Cabo Best, a travel Web site dedicated to Los Cabos. for more information about Cabo, visit http://www.cabosbest.com or mail from Richard on cabo rich@cabosbest.com.
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