An Outdoor Mediterranean Restaurant Where Local Flavors Bloom
Set on a sprawling terrace, Dalia is an outdoor garden dining experience featuring uniquely elevated coastal cuisine — all anchored in local ingredients. At night, Dalia transforms into a destination spot that invites you to linger in the lushest of settings. Surrounded by citrus trees and native plants, you’ll feel connected to nature as you enjoy fresh seafood, tender meats, and the bounty of nearby farms.
It’s all expertly crafted by Executive Chef Carlos Terán, a veteran of Michelin-starred kitchens in Europe and beyond. He fuses Mediterranean and Mexican culinary influences to create one-of-a-kind dishes like Salmon Carpaccio and Athenian Lobster Pasta. It’s all offered alongside an extensive list of regional wines and hand-crafted cocktails. The culinary journey begins from the moment you start following the winding water pathways to the terrace.
Born in México City, Executive Chef Carlos Terán went to culinary school in Cuernavaca, Morelos, and completed a culinary master's program in Barcelona, Spain. He brings a vast portfolio of culinary expertise, with residencies in Michelin-starred kitchens, including Cocina de Autor in Amsterdam. Here in Los Cabos, he has garnered acclaim for his work as Chef de Partie for the opening of Arbol at Las Ventanas al Paraiso. Further, he was invited by Chef Tonatiuh Cuevas to open Milos within the Four Seasons Hotel In La Rivera. He’s now lived in the Los Cabos region for 10 years. “This is my home,” he says. “I enjoy the people, the sea, and the flavors. This is a real paradise.” When he’s not in the kitchen, Executive Chef Carlos Terán loves to travel, meet new people and experience diverse types of cuisine.