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The Four Seasons Tamarindo, Mexico offers three restaurants; Coyul (stay tuned for a future review); Nacho for lunch and early dinner; and Sal, for lunch and dinner.
Sal Restaurant
Sal (Spanish for salt) is open daily for lunch from 12 noon until 5:45pm, and for dinner from 6-11pm. For dinner, we recommend timing your visit for sunset, and requesting one of the tables closest to the ocean.
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Here was the dinner menu during our visit:
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After a tasty complimentary fresh tortilla and dip amuse bouche, we savored scallop ceviche artfully wrapped in pickled mango and hamachi al pastor: hamachi cured in a pastor marinade, with cilantro aguachile, pineapple and avocado. This is my favorite hamachi appetizer to date, and highly recommended for anyone who enjoys seafood.
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For our main, we shared the duck carnitas, akin to a Mexican duck confit, which came with fresh tortillas and guacamole and other condiments for making tacos.
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We shared the Patacones, crispy plantain that was glazed with honey and accompanied with truffle butter, a sweet and earthy combination that served as an umami-rich dessert.
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Nacho Taqueria
Nacho is a more casual poolside open-air taqueria, open daily from 11am-7pm.
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It offers a variety of tacos and tortilla-based fare:
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Keep in mind that tacos are inherently small and come two to an order, so hungry eaters will need more than a single order of tacos. The marinated pork tacos were good, although not memorable:
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We did really enjoy the octopus and guacamole tacos; the octopus was cooked perfectly.
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I loved the beautiful plating of the “Milpa” quesadilla with beans, Oaxacan cheese, herbs, and squash blossom, and it would be perfect for vegetarians, although it wasn't my personal favorite.
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My teen and I agreed that our favorite was “La Campechana” Tlayudas with its black beans, longanina sausage, cured beef, and guacamole. Ideal for a hearty appetite, and it even came with a lettuce garnish.
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The Verdict
Our favorite dining experience at Four Seasons Tamarindo was dinner at Sal, both for its beautiful sunset over the ocean and its excellent cuisine. The hamachi appetizer was a particular highlight, along with the hearty duck carnitas and unique sweet crispy plantain, with its earthy black truffle notes. Nacho was delightful for lunch, with warm and friendly service and an especially satisfying “La Campechana” Tlayudas stuffed tortilla.
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