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Baja Bounty at El Farallon restaurant—which includes local catch and steak. "Chef Pinet's cooking style incorporates…fla- vors from throughout Mexico complemented with classic techniques and influences from his international experiences," Flores says. "One of the most successful venues is our Champagne Terrace, located at El Farallon Restaurant, with a selection of over 15 different champagnes rang- ing from Blanc de Blancs to Rosé to vintage Champagnes. Our sommeliers are able to guide you through the process as well as help you learn about the champagne with a selection of imported cheeses and artisan salts. It's an expe- rience like no other." The many outdoor venues are also the spec- tacular sites of weddings, parties and special events. Formerly the location of "Art of Taste Cabo," the hotel hosts culturally themed food El Farallon restaurant—offering fresh fish and steak—also boasts a Champagne terrace featuring more than 15 types of bubbly with cheeses and salts. C A R M E L M A G A Z I N E • W I N T E R 2 0 1 7 217 The oceanside property faces out over the crashing Pacific, and much of the delectable cuisine is caught fresh from the sea. Balmy temperatures make al fresco dining the perfect opportunity to unwind with stunning sunsets.