Zadún Los Cabos solo travel delivered something that is harder to manufacture than any itinerary: a genuine sense of stillness. Submerged in a private plunge pool overlooking the Sea of Cortez, shoulders finally dropping after weeks of tension, the simplicity of that moment made the journey from anticipation to restoration feel complete. Hosted by the Los Cabos Tourism Board, an intimate group moved across three properties over the course of the trip, taking in food experiences, wellness activities and ocean views in equal measure.
Zadún, a Ritz-Carlton Reserve: First Impressions and Deeper Roots
According to Forbes Travel Guide, Zadún opened in 2019 as the Ritz-Carlton Reserve brand’s first property of its kind in Mexico, a detail that gives the resort’s considered sense of place some grounding beyond atmosphere. The property sits on the beachfront in San José del Cabo and comprises 87 guestrooms and 27 suites, alongside one villa and exclusive residences. Standard category rooms come with partial or full ocean views and private plunge pools as standard.
On arrival, guests are greeted at the entrance with welcome drinks and gifts, including a complimentary mezcal margarita. From there, a personal attendant known as a “tosaoni” (a word drawn from the indigenous Nahuatl language, meaning “dream watcher”) takes over, ferrying guests by golf cart along the winding pathways of the property. The Sensei spa anchors the wellness offer, with a hydrotherapy pool, consultations, treatments and group classes. Six culinary venues round out the property: Humo, El Barrio, Equis, Candil Agave Bar, Sótano and Azul.
For those considering Zadún Los Cabos solo travel with a pet, Ritz-Carlton states that one pet is permitted per room, up to a maximum weight of 7kg, with a non-refundable fee of $150 per stay.
The private plunge pool proved to be the stay’s centrepiece. Available at any hour, from morning dips straight after waking to evening soaks with the sound of the ocean carrying across the beach, the pool gave the trip its rhythm. A sound journey and hydrotherapy session at Sensei supplemented the physical rest. Meals moved across the property’s venues: breakfast at El Barrio, dinner at Humo, where executive chef Karla Najera’s open kitchen used local mesquite wood, and an afternoon at Equis with executive chef Victor Garrido, whose sourcing of local ingredients shaped a menu whose highlights included fried tuna and tacos al pastor. Humo’s standout dishes included charred local watermelon with cashew cream and yuca charcoals, alongside the A-maiz-ing Cocktail, built on a corn-based Oaxaca spirit and passion fruit.
The Cape and Montage: Rounding Out the Los Cabos Picture
A mid-trip stop at The Cape, A Thompson Hotel, by Hyatt, in Cabo San Lucas introduced a different register entirely. The hotel sits on Playa Monumentos, with views of El Arco, the rock formation that has become one of the region’s most recognised landmarks. Its 159 guestrooms all have terraces with ocean or garden views. Brunch at The Ledge produced two dishes worth remembering: the Café D’Orange and The Cape Toast, roasted banana atop French toast with piloncillo glaze and raspberry.
The final leg of the trip unfolded at Montage Los Cabos, a 39-acre resort on Santa Maria Bay. The property has 122 guestrooms, including suites and casas, plus 52 resort-style residences. Spa Montage covers 40,000 sq ft and includes a fitness centre, pool and movement studio. Four pools, snorkelling access and scuba experiences complete a strong outdoor offer. Lunch at Marea, led by chef de cuisine Eric Arellano, produced Angus Iowa hanger steak and a ceviche puttanesca built on local kampachi. An agave experience and dinner at Mezcal followed, led by executive chef Xavier Salomon, head sommelier Fabián Martínez and chef de cuisine Alejandro Euroza. During the agave tasting, raicilla emerged as a revelation, shifting a long-held preference for mezcal.
An off-property dinner at Cocina de Autor at Grand Velas, a Michelin-starred restaurant led by two-Michelin-Star head chef Sidney Schutte, closed out the culinary programme on a theatrical note. The menu’s theme was “memories,” each dish built around a specific moment from Schutte’s life, including The Big Apple (matcha latte, green apple, kaffir lime, coconut and amaranth) served with dry ice, and a red snapper katsuobushi with hoja santa, grapefruit and dashi.
The trip’s final pool day at Montage, followed by an hour-long massage at Spa Montage, delivered exactly what that kind of itinerary promises: a return to a slower rhythm. A Cabo Sunset ordered from the pool cabana, passion fruit-coconut sorbet, lime sorbet, fresh pineapple and vanilla bean whipped cream, felt like an appropriate full stop before the flight home.