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Cabo Restaurant Review – Alexander Restuarant – Fondue and More!

Situated on the marina in Cabo San Lucas, nestled amongst the many restaurants
and bars at Plaza Bonita, sits a lively small restaurant where flaming pans light up the
night.

Fire leaps high releasing the pungent aroma of herbs and spices while oohs and
aahs escape from the mouths of diners. Passersby stop to take in the show, some
walk on but many are drawn in by the culinary exhibition. Like us, they are soon to
be fans of Chef Alex Brulhart, owner of Alexander’s Restaurant.

Alex hails from Switzerland and brings a unique culinary style – crafted in his
homeland’s alpine heights – to sea level here in Cabo San Lucas. Combining French-
influenced cuisine of Swiss origin with hints of the tropics and Mediterranean, the
menu offers something for just about any palate and craving. Twenty years as a chef
have honed Alex’s skills and the proof is in the tasting. Couple his talents with a
well-trained staff and you have the makings of a memorable dinner with friends or
that special someone.

For starters, try the Escargot Chablisienne – Snails sautéed with white wine, butter,
garlic and herbs with mushrooms. For a salad, the Caesar prepared tableside with
only fresh ingredients and under Alex’s watchful eyes is a must. Both paired well
with a Cassilero del Diablo Merlot recommended by our waiter.

Entrée selections are diverse, and while we heard fantastic things about Alexander’s
Shrimp Tempura with a Thai coconut-chile sauce, we opted for the Chateaubriand
for two. One of many entrées prepared tableside the show is not to be missed. Chef
Fabricio Petrelli expertly prepared our entrée with a showman’s style coaxing flavor
from the spices sprinkled from high above the pan and controlling the dance of fire
that seared those flavors into the premium cut of Sonoran beef. Soon we cut into
butter-soft beef tenderloin with a rich but subtle Béarnaise sauce. Accompanied by
mashed garlic potatoes and tender-crisp fresh vegetables we were nothing but
delighted with the dish.

Seafood lovers will most certainly delight in the catch of the day as it is a fresh as fresh
can be. Caught locally aboard boats managed by Alex, the time from catch to pan is
very small. In addition to the fresh catch, Alexander’s also offers a succulent Surf
and Turf combination featuring Shrimp and Filet Mignon, Shrimp Stuffed Chicken
Breast, Whole Lobster and Shrimp Capice – fresh local shrimp sautéed with capers
and cognac. For the meat eater, Alexander’s offers a variety of steaks as well as
lamb chops in a red wine and rosemary reduction. In addition the menu also
features a Seafood Platter for two that includes the catch of the day, lobster tail, filet
mignon and scallops. House specialties include fondue dinners for a minimum of
two people featuring cheese, seafood, beef or Fondue Bourguignon. Homemade
pastas complete the selection of entrees.

No meal is complete without dessert and Alexander’s is the only restaurant we know
of in Cabo that features the longtime Swiss favorite, fondue. Dipping fresh fruits
into a decadent chocolate fondue is an experience not to be missed. Other desserts
include Bananas Foster and a variety of crepes all prepared tableside with more fire
and flare.

For those who look for the finer things in life and believe that fantastic food is one of
life’s greatest gifts, Alexander’s Restaurant is not to be missed. Whenever you
venture south of the border to the tip of the Baja peninsula, do yourself and your
taste buds a favor, stop in for a wonderful meal by the sea.

For more information, visit them online at alexandersrestaurants.com alexandersrestaurants.com
or call them at 1-817-866-6702 from the U.S. or 624-143-2022 while in Cabo. For
more information about Cabo, visit CabosBest.com

Richard Chudy is the author and President of Cabo’s Best, a travel website dedicated to
Los Cabos. To learn more about Cabo, visit CabosBest.com CabosBest.com or email
Richard at cabo mailto:rich@cabosbest.com rich@cabosbest.com.



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