The story
At the heart of Acre Resort is a working farm that supplies the kitchen with more than 60 organic produce items. Mango and citrus trees sweep over rows of tomatoes, peppers, root vegetables and herbs. Meat and seafood arrive fresh daily from nearby suppliers. These premium ingredients are artfully combined by Chef David Fajardo and his team into globally inspired, locally sourced, and seasonally served Mexican cuisine. This commitment to culinary excellence and sustainability earned Acre the Michelin Green Star for 2024.
Most first visits happen during the golden hour. A pathway flanked by colossal palm trees leads to the open-air eatery, described as the buzziest in Cabo. Under torch light, aromatic cocktails are shaken with fresh rosemary, cinnamon, and hibiscus. Dinner is served under lit lanterns and an expansive starry sky, with a thoughtfully curated wine list and sommelier recommendations. As the jungle vibe settles, Acre Cocktail Bar comes alive with music and laughter. Saturday and Sunday brunch offers a signature 5-course tasting menu paired with mimosas, bellinis, and mezcalitas. For a deeper evening, Colibrí Cantina offers intimate mezcal tastings.
Acre’s dedication to farm-to-table dining and its vibrant, open-air atmosphere have earned a Michelin Recommended award for 2026, alongside the Green Star. The working farm, creative Mexican dishes, and carefully built ambiance make this San José del Cabo restaurant a destination rooted in place and season.
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