Which Australian client is suited to Los Cabos

LATTE chats with Aussie Los Cabos specialists to get their firsthand insight

A Nobu Hotel Los Cabos sunset with Megan Cattarall, itravel; Amanda Oliver, FBI Travel and Annette Schaub, Travelcall

Los Cabos’ proximity to the United States and accessibility for Australian travellers passing through the West Coast is viewed by tourism officials as an opportunity to drive visitor numbers from this region as an add-on to a US holiday.

The Mexican holiday hub on the tip of Baja California is a thriving tourism destination, and Australian travellers seeking ultra luxury holidays are heading there in droves.

So, what Australian clientele would likely be interested in Los Cabos as a holiday destination? LATTE posed that question, and others, to some of the newest luxury travel advisors who took part in the recent post-Virtuoso famil to the Mexican leisure locale, and here’s their feedback.

For Annette Schaub of Travelcall, she sees Los Cabos being of great appeal to her clients seeking something different to a Hawaiian getaway or sold as part of a ‘fire & ice’ itinerary incorporating high-end ski fields in the US (ice) and Los Cabos (fire) to end their journey in the Americas.

“Los Cabos is great for clients looking to catch some sun before their return to Australia,” Schaub suggested, partly due to the destination’s proximity to US ski fields.

Paola Zevallos, Gate 7/Los Cabos Tourism; Annette Schaub, Travelcall; Amanda Oliver, FBI Travel; Megan Cattarall, itravel and Belinda Ward, Spencer Travel

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Amanda Oliver of FBI Travel in Melbourne echoed the sentiment for Hawaiian holidaymakers lured by somewhere new or those who may have already travelled to popular Mexican tourist meccas of Cancun, Tulum or Puerto Vallarta.

Oliver also said there was something of appeal to foodies, couples and golfers looking for the next ‘it’ destination.

Quizzed about what cultural experience or attraction left a lasting impression, Oliver noted a similar flair in Los Cabos as in other Mexican cities, but there was a greater emphasis on cuisine and tourism.

Schaub highlighted the authentic Mexican fare and the tequila!

Drilling down deeper on the cuisine and what stood out most in their mind, Schaub cited several spectacular venues, including El Farallon at the Waldorf Astoria Los Cabos Pedregal and the Champagne Terrace.

LATTE caught up with Aussie Los Cabos specialists to get their firsthand insight

“The dramatic location where the restaurant is sandwiched between the rocky cliffs and ocean, along with the sea-to-table foodie experience, the fresh array of seafood paired with a selection of quality champagnes was a standout,” Schaub said. “It offers a great sensory experience with salt air swirling around the dining table and live musicians serenading the diners during their meal service.”

“The gourmet dining experiences would exceed the expectations of most food enthusiasts,” she added.

Schaub added that she felt safe while travelling in Los Cabos and was impressed with the volume of world-class accommodations and stunning oceanfront views.

Oliver surmised by saying she loved learning about the history of Los Cabos and that the accommodation options were better than the ones before.

“Every property had its unique characteristics. Lo Cabos is a real hidden gem that many people in Australia are not aware of,” she said.

Muna Restaurant at Nobu Hotel Los Cabos
Muna Restaurant at Nobu Hotel Los Cabos

On the topic of Los Cabos’ food scene, LATTE questioned Los Cabos Tourism’s Managing Director, Rodrigo Esponda, about the potential of a Michelin-star rating program in the region.

“There is no Michelin guide in Mexico yet,” Esponda said, perhaps hinting that it was on the horizon.

“We believe the quality of the restaurants in the destination is outstanding. Not only because of the excellent preparation, ingredients and top-quality chefs but because they work very hard to offer local products; in season, the catch of the day is a local fish and not imported.” 

“Everything is fresh and in the region, from the taco stands to a restaurant that could be Michelin-star. That element is a key difference from what we have.”

Esponda said that executives from OpenTable, the platform restaurants use to handle their reservations, “tell us that we have seen things here that are not offered in other destinations. They tell us visitors use the app not just for making dinner bookings but for breakfast and for lunch.” 

There are 300 restaurants in Los Cabos, 85 of which use a widget on the Los Cabos Tourism website to enable users to make bookings.

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