In the style characteristic of Italian culture, La Deriva has made an exquisite selection of coverings, textiles and furnishings which achieve a perfect balance between traditional and contemporary.
The majestic indigo blue and green ocean colors greet guests upon entering the room. A pallet of grey, mahogany and indigo blue, in a variety of distinctive accessories arousing the maritime feel, are accented with delicate illumination from contemporary style Italian lighting displayed the length of the restaurant.
The exhibition of oils and pastas, among others, suggest an air of a typical Italian market, the wood flooring and its vintage style flagstone, as well as the visual details inspired by the architectural styles of the traditional and colorful Amalfi Coast, furnish La Deriva with a warmth and elegance supplementing the space, enveloping it in an enchantment characteristic of the Mediterranean as well as the Pacific Ocean.
Born in Cuneo, Italy, in the Piamont region, Emanuele Olivero, after completing his professional studies in gastronomy move to Mexico to pursue a professional career.
In the late 90's he moved to Los Cabos, where he worked in different places, such as: El Galeón, Las Ventanas, Sheraton, and La Dolce Restaurant, just to mention a few.
In 2007 he worked at Monalisa Restaurant and by 2009 he opened a restaurant called DOC, whose menu was designed completely by himself.
For Chef Emanuele the key to a good meal is the freshness of the ingredients complemented by ancestral techniques which characterize all his dishes.
The menu of Chef Patron Emanuele Olivero is inspired from a philosophy of tradition. The cuisine the chef serves has a long history passed down from generation to generation, which is why his objective is to preserve the authentic flavor of Italy with its northern influence.
Each plate expresses tradition and innovation, at the same time offering the highest quality local Baja Californian products.