Baja California Sur Achieves 21 Recognitions in the MICHELIN Guide Mexico, Highlighting its Culinary Offerings

Baja California Sur’s gastronomy continues to shine on the national and international stage, adding three new distinctions in the second edition of the MICHELIN Guide Mexico, bringing the total number of recognized restaurants in the region to 21 between 2024 and 2025.

Among the most notable recognitions, Cocina de Autor restaurant in Cabo San Lucas retains a MICHELIN Star, consolidating its position as a benchmark for contemporary Mexican haute cuisine. This restaurant offers a tasting menu with Mexican roots and global touches, combining technique, flavor, and ancestral tradition with a sophisticated presentation.

In the area of ​​sustainability, Acre and Flora’s Field Kitchen, both in San José del Cabo, retain the MICHELIN Green Star, a recognition that highlights these establishments’ efforts to integrate methods that are respectful of the environment and the local community.

Additionally, Flora’s Field Kitchen (in San José del Cabo), Metate (in Cabo San Lucas), and Cocina de Campo by Agricole (in El Pescadero) maintained the Bib Gourmand distinction, which recognizes gastronomic offerings with excellent value, reaffirming the region’s commitment to culinary quality and accessibility.

In its 2025 edition, the MICHELIN Guide Mexico added three new restaurants in Los Cabos to its list of recommendations, two of them located in Cabo San Lucas: Mezcal at Montage, recognized for its contemporary Mexican haute cuisine, and Al Pairo at Solaz, which elevates seafood with innovative creations and stunning coastal views. In San José del Cabo, LÍMO Heritage Kitchen at Suelo Sur was recognized for offering an authentic farm-to-table culinary experience with open-fire cooking.

The Michelin Guide also includes other prestigious Baja California Sur restaurants on its recommended list: Acre, Árbol, Lumbre, Nao, Omakai, and Ruba’s Bakery in San José del Cabo; CarbónCabrón, Los Tres Gallos, Manta, and Comal in Cabo San Lucas; and Benno, DŪM, Oystera, and TENOCH by Paradero in Todos Santos, thus consolidating the region’s gastronomic diversity and quality.

“This achievement is a clear reflection of the quality, diversity, and creativity that characterizes Baja California Sur’s gastronomy. We are proud to establish our region as a first-class culinary benchmark, not only in Mexico but worldwide,” said Rodrigo Esponda, General Director of the Los Cabos Tourism Trust.

The MICHELIN Guide is internationally recognized for its rigorous evaluation process, implemented internationally by its team of anonymous inspectors, which considers the quality of ingredients, culinary technique, harmony of flavors, the chef’s personality, and consistency over time.

With these new distinctions, Baja California Sur consolidates its position as a must-visit destination for food lovers, where tradition, innovation, and respect for the environment come together to offer unique culinary experiences.