Manta

The story

Manta, Cabo San Lucas: Michelin-Recommended Pacific Rim Dining by Enrique Olvera

At the Edge of the Pacific

Conceived by Michelin-starred Mexican Chef Enrique Olvera, Manta is a contemporary oceanfront dining experience overlooking Cabo’s iconic Arch. The space, designed by JSa Arquitectura in collaboration with Olvera, is intentionally restrained, drawing the eye outward toward sweeping sunset views and inward toward a cuisine defined by balance and precision.

A Cuisine of Three Worlds

Manta presents contemporary Mexican cuisine shaped by Peruvian influences and a refined Japanese sensibility. The kitchen is guided by Chef de Cuisine Abisai Sánchez, who translates Olvera’s philosophy into dishes that celebrate locally sourced, sustainable ingredients from Baja. The menu moves fluidly between continents: delicate sashimi with ají amarillo and sesame, Peruvian cebiche, shrimp and octopus aguachile, mushroom ramen with epazote, and fish tempura tacos with miso. Each dish is crafted with clarity and restraint, from the grilled fish with árbol miso to the ribeye with chili crust.

A Setting That Frames the Meal

Landscape, architecture, and cuisine exist in dialogue at Manta. The restaurant sits within The Cape, a Thompson Hotel, where the quiet elegance of the desert meets the vastness of the Pacific. As the sun sets over Cabo’s iconic Arch, the view becomes part of the table. This sense of place earned Manta a Michelin Recommended designation, recognizing its thoughtful cuisine and extraordinary surroundings. Whether through a beetroot cebiche with ginger and habanero or a suckling pig cochinita with steamed bun, Manta offers an experience that unfolds with the rhythm of the sea.