About us

Early 1980's

In the early 1980´s, there were only a few eating establishments in Los Cabos.

Luis Bulnes, one of the pioneers of the area and developer of such projects as Solmar and Playa Grande Resorts, brought Raffaelle Di Milo to Cabo San Lucas to open two restaurants, one being Romeo & Julieta.

He started with traditional Italian dishes, experimenting to determinate what the public wanted in Italian fare.

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Our Chef

Matias Forte. Italian-born Executive Chef Matias Forte received his gastronomical training in Germany.

He had the opportunity to work with not only great Italian chefs, but remarkable chefs from all over the world and at the same time he had the chance to work at distinguished and traditional establishments in Berlin.

His desire for healthy food and good nutrition led him to Mexico, where he worked as Chef at the Mexican Institute of General Immunology and Immune Oncology A.C. (IMIGIO) in Guadalajara.

Matias Forte
Italian-born Executive Chef Matias Forte received his gastronomical training in Germany. He had the opportunity to work with not only great Italian chefs, but remarkable chefs from all over the world and at the same time he had the chance to work at distinguished and traditional establishments in Berlin.

His desire for healthy food and good nutrition led him to Mexico, where he worked as Chef at the Mexican Institute of General Immunology and Immune Oncology A.C. (IMIGIO) in Guadalajara.

In 2008, the Solmar Group offered him the opportunity to travel to Cabo San Lucas, to develop a new phase of the Italian cuisine for this important company.

He started as Chef at El Galeón Restaurant (2009) under the command of the Executive Chef Raffaele Di Maio. A year later he became Executive Chef of Romeo & Julieta Ristorante, where until now he welcomes all to enjoy the combination of traditional Italian food with innovative techniques and flavors of Italy.