- There is no higher form of art than cooking. Every sense is put to task, from the way the dish looks, to the way it smells, to how it tastes.
A dish isn't chiseled, or painted. It doesn't have the luxury of time or thought. It isn't an organic process, where the artist experiments. A mistake is never an option.
A dish's success hinges on a calculated approach and hours of preparation. It demands the highest level of skill and practice.
What propels Faraway's dishes past the standard-bearers, is vision and raw talent. It is the vanguard of Cabo Cuisine.
Pierlouigi Babini has owned several restaurants over the years, "Amarone", "Baja Peppers". He understands food, both in quality, cost, and preparation. His gift to put it simply, is his ability to balance commerce and art.
In a market saturated with beans and rice, canned and frozen ingredients, cliches and oversimplified menus, he awakens our taste buds with fresh and inventive cuisine.
Pairing Italian and Sushi, provides us with a perfectly balanced menu, for any appetite, for any mood. The extensive wine collection is carefully crafted to compliment the array of dishes Faraway serves.
So with its incredible food, exceptional service and unbeatable prices, why eat anywhere else ■
- The description was provided by Ollie West