The New York Times: “Such fresh ingredients appear regularly on the menu at Coconuts, a local institution since 1979 and owned by Patsy and Joe LoGiudice, former New Yorkers. Joe, an architect, updated an old coconut-weighing station — Zihua's oldest building, dating back to 1865 — making it a coconut-palm-shaded courtyard restaurant while keeping the original beamed ceilings intact. Patsy, a self-taught chef, told me she simply creates dishes she'd want to eat. Her taste is unerring, even transforming chiles rellenos by lightening the dish with a shrimp, potato and manchego cheese filling.

Travel & Leisure: "Ask for a table in the lantern-lit garden. Dine on spicy red snapper with garlic sauce. The margaritas, made with fresh lime juice and Sauza Hornitos tequila, are the best in town."

NEW! Smarter Travel: For more than 25 years, Coconuts has been the "it" spot for fine dining, romantic atmosphere, and friendly service in Zihuatanejo.

San Francisco Examiner & Chronicle:"For recommended dining in Zihuatanejo, Coconuts is the hot spot."

ACCESS: "The excellent reputation of its international menu and friendly bar is well deserved. The chef uses what's fresh from the market and sea, creating great seafood dishes with herb sauces. Try the bananas flambé." 

BERLITZ: "Coconuts is the essence of Zihuatanejo. Visitors like it and locals love it. THIS IS THE PLACE."

BIRNBAUM'S: "Coconuts is a favorite for its good seafood, paté, black bean soup and salads."

FROMMERS: "Fresh is the operative word in this creative, seafood heavy menu. Chef David Dawson,checks what is fresh at the market then uses only top quality ingredients to prepare notable dishes like paté and grilled filet of red snapper Coconuts."

FIELDING´S: " The food is excellent, from the pasta and grilled vegetables, to the filet mignon, tuna steak with a basic sauce and the bananas flambé for dessert. The succulent pork chop and lomo de puerco, however, is not be missed."

FODOR´S: "Coconuts head chef, David Dawson, prepares shrimp tacos, Mexican bean soup, coconut shrimp, and irresistible pasta Ciprian, served with a shrip basil, anchovy and wine sauce. Try the creamy flan for dessert."