These three restaurants may offer dishes sourced from their on-site farm, but their experiences stretch way beyond the dinner plate.
Flora Farms
Accessed via a dusty back road at the base of the Sierra de la Laguna Mountains, Flora Farms is much more than just a dining destination. While its restaurant Flora’s Field Kitchen is home to a bakery, butcher shop, brewery, wood-fired oven, and more, the experience doesn’t stop after dessert. There is also an on-site grocery shop so you can take home the farm’s signature goods, a spa for relaxing, culinary cottages and haylofts, seven live artisan workshops, boutique shops and a variety of cooking classes offered. Guests can also take a guided farm tour of the 25-acre working farm, sign up for a painting lesson or even tie the knot. Flora Farms is a popular year-round destination for weddings and celebrations, with venues ranging from the Mango Grove to a lakeside lawn and more.
Acre
What started as a restaurant and bar, has now grown into an all encompassing venue for relaxing, gathering and enjoying the flavors of the Baja. Its urban menu is complemented by an innovative and award-winning cocktail menu. In fact, Acre whips up its own line of mezcal that’s a must try. The outlet also has its own outdoor event space for celebrations, a sparkling pool and 12 treehouses nestled into palm fronds where guests can book a stay. A variety of secluded seating areas are scattered throughout the property with fire pits and chic furniture, making it easy to never leave. Make sure to also visit the “petting zoo,” an area on the farm with burros, goats, rescued dogs and more. Acre has plans for new villas which will be offered for fractional ownership.
Los Tamarindos
The Los Tamarindos property dates back to the 19th century when it was originally used to grow sugar cane. Now, the organic farm and restaurant is a Cabo fave led by Chef Enrique Silva, who helped opened Tequila restaurant in downtown San Jos del Cabo. Consider getting the total experience by taking a walking tour or cooking class. Guests will get to harvest their own veggies and herbs before whipping up a four-course “hands on” class in the kitchen terrace and led by the chef. Afterwards, dive into the Mexican and Mediterranean cuisine at a common table overlooking the fields.
Feature Photo: Acre