Swiss owner and chef Alex Brulhart runs this kitchen and creates a wide variety of internationally flavored dishes, including meat and cheese fondues. Not afraid to mix flavors, he combines a curry into a seafood paella, melds a spicy pork fajita with a side of French style beans, and offers many more seemingly odd combinations. Worst of all (or best for the diner) he dares to do it beautifully. A mix of old and new flavors awaits you; let this restaurant awaken your senses to a new style of cooking. Dress is casual resort-wear. Alex Brulhart took a while to get to Cabo San Lucas, lighting up kitchens in Alaska, Canada, and all over South East Asia before landing here 18 years ago. His Alexander’s restaurant has been turning out appealing International cuisine for seven years. As I ate, I watched him orchestrate flawless service to a full house of contented diners. The specialty is fondue (cheese, beef, and seafood) and the Hang Beef, but more on that in a bit. The tempura prawns, served in a half coconut with a spicy, sweet coconut sauce were so good that I was compelled to recommend the same to two tables nearby. I was looking at the posse of people passing by when there was a flash of blue flame tableside and Shazzam....my Hang Beef had arrived.

Imagine a wooden platter inset with cups of garlic, cognac-tomato, curry, spicy, and tartare sauces, with a metal rack arising from it, suspending a cylinder with hooks holding marinated, cooked beef.

The blue flame flash was tequila drizzled over the beef and lighted. Accompanying the Hang Beef is a plate of fresh vegetables and perfect pomme frites (fries). For dessert, the expertly crafted fresh fruit and chocolate fondue was decadent; my date couldn’t keep her hands, or make that lips, off of it. Alexander’s hums a fine tune, never going off-key. Dinner entrées range from $ 8 to $ 40 usd, with seating for 46 persons. Open 8 a.m. to 11 p.m. and Sunday 5 to 11 p.m.