Flora Farms
Restaurant · Los Cabos ·
Seasonal, field-to-table plates in airy, rustic-chic dining hall
Information
Carretera Transpeninsular San José del Cabo Km. 30 Las Ánimas Bajas, 23407 San José del Cabo, B.C.S., Mexico Get directions
$$$
Seasonal, field-to-table plates in airy, rustic-chic dining hall
Carretera Transpeninsular San José del Cabo Km. 30 Las Ánimas Bajas, 23407 San José del Cabo, B.C.S., Mexico Get directions
$$$
"A 25-acre San José del Cabo destination known for its farm-to-table cooking, this project earned a Michelin Green Star for sustainability and a Bib Gourmand nod during Rebecca Weitzman’s tenure—she calls cooking there “literally a dream job.”" - Dianne de Guzman
"An agricultural destination and restaurant that highlights farm-fresh ingredients and a relaxed, rustic atmosphere for visitors wanting to taste produce-driven Baja cuisine at its source." - Carley Rojas Avila Carley Rojas Avila Carley Rojas Avila is a bilingual travel writer, editor, and content marketer. She is an expert on Latin America, the Caribbean, and Cuba, as she lived and worked in four different countries in that region. Carley founded the digital travel publications Loosely Local and Home to Havana. Travel + Leisure Editorial Guidelines
"Animas Bajas in San Jose del Cabo It doesn’t get much more farm-to-table than Flora Farms, a bushy garden of flowers and palm trees where all the vegetables and herbs on your plate are grown on site, and the chicken and pork are raised humanely on a ranch nearby. In order to be as environmentally friendly as possible, the menu rotates seasonally, but reliably includes excellent Neapolitan-style pizzas baked in a wood-fired oven, a Bloody Mary made with heirloom tomato water, and very good ice cream. The restaurant includes both indoor and outdoor spaces, but we’re partial to the patio seating that’s right along patches of lanky sunflowers." - nili blanck
"It doesn’t get much more farm-to-table than Flora Farms, a bushy garden of flowers and palm trees where all the vegetables and herbs on your plate are grown on site, and the chicken and pork are raised humanely on a ranch nearby. In order to be as environmentally friendly as possible, the menu rotates seasonally, but reliably includes excellent Neapolitan-style pizzas baked in a wood-fired oven, a Bloody Mary made with heirloom tomato water, and very good ice cream. The restaurant includes both indoor and outdoor spaces, but we’re partial to the patio seating that’s right along patches of lanky sunflowers. photo credit: Michael Vos RESERVE A TABLE" - Nili Blanck
"This family-run property features 25 acres of organic herbs, vegetables and fruits trees including mango, papaya and citrus. We raise chickens for eggs and have a butcher program on site. Our ranch feeds are all vegetables, with no hormones or antibiotics and they are milled fresh every 2 weeks. We continue working to realize efficiencies between the farm, ranch, restaurant, and market. For example, we send our “spent” flowers out to the chickens who love to peck at the drying seed heads, vegetable trimmings go to the pigs and chickens, and chicken manure comes back to heat the composting we use on the farm." - The MICHELIN Guide US Editorial Team