The all-new ultra-luxury resort is situated in Baja’s undiscovered East Cape on two miles (3.2 kilometres) of pristine beachfront within the private beachfront community of Costa Palmas.
Just 45 minutes from Los Cabos International Airport (SJD) and a world away from the Cabo crowds, the sleek and contemporary Resort features 141 guest rooms including 23 suites; five dining options including world-renowned estiatorio Milos; multiple retail experiences; a sports complex and fitness centre; four expansive pools; Oasis Spa and Wellness Centre; a teen centre and Kids for All Seasons program; multiple unique indoor/outdoor celebration spaces; and a collection of whole ownership Private Villas and Private Residences for sale. Four Seasons Los Cabos is the first resort to open within the thousand-acre (400 hectare) exclusive resort community of Costa Palmas, which offers Four Seasons guests and residents a Robert Trent Jones II designed 18-hole golf course and 18-acres (7 hectares) of organic farm and orchards.
The contemporary design from Guerin Glass Architects seamlessly integrates indoor-outdoor living throughout the Resort’s 141 guest rooms, including 23 suites, all with views of the Sea of Cortez and private terraces. Native landscaping and layers of texture – metal, wood, glass, plaster and stone – contrast with vibrant Local art to create an elemental luxury that feels warm and modern. Airy interiors include sunlit bathrooms, each also touting sea views and free-standing oversized bathtubs. First floor rooms and suites are outfitted with outdoor showers and private plunge pools.
Dining and drinking experiences at Four Seasons Resort Los Cabos at Costa Palmas are highlighted by the first Latin American outpost of Chef Costas Spiliadis’ famed Mediterranean seafood empire, estiatorio Milos. A phenomenal culinary concept with restaurants in Montreal, New York, Athens, Las Vegas, Miami and London, estiatorio Milos will offer its classic menu and market-style seafood selection, while also embracing Mexico’s copious natural resources.
The Resort’s culinary team will be led by rising-star Chef Tonatiuh Cuevas, who most recently introduced the celebrated Nayarit-inspired restaurant Zanaya at Four Seasons Hotel Mexico City. Each of the Resort’s additional dining options deliver an authentic epicurean journey into Mexico’s bountiful land and seascapes, including Casa de Brasa, a Baja-inspired brasserie; El Puesto, for sea-to-table ceviches, tiraditos and crudo; Limón, an al fresco bar and grill; and Ginger’s, an all-day eclectic café. An extensive collection of local tequilas and mezcals complement the food and beverage program, as well as an impressive list of Greek, French and regional wines from Baja Mexico – the oldest wine-producing nation in the Americas.
Introducing the East Cape
Upon landing at the Los Cabos International Airport, the Cabo crowds typically turn right, heading to the tourist corridor. Guests of Four Seasons Resort Los Cabos at Costa Palmas will turn left, embarking on a 45-minute drive through wide-open desert and sky before reaching the private and exclusive East Cape of the Baja Peninsula.
A hidden gem of Mexico, the East Cape sits along the Sea of Cortez, a UNESCO Marine Heritage site termed “the aquarium of the world” by famed oceanographer Jacques Cousteau for its population of nearly 900 species of fish and plant life. Also known as the Gulf of California, the Sea of Cortez provides a wealth of inspiration to chefs and sport fisherman alike. Its calm, warm waters are also ideal for pleasure craft, diving, snorkelling, water sports and swimming.
The region also offers endless opportunities for land adventure, from desert ATV adventures, hiking, biking and horseback riding to exploring waterfalls and hot springs – all within minutes of the Resort. With fresh water coming off the mountains throughout the year, the East Cape also provides ideal conditions for organic farming.