• The MICHELIN distinction has boosted the gastronomic industry of Los Cabos, which has been growing for 3 years, to ‘nourish’ the local economy even more, a key part of the success of the destination.
• Cocina de Autor, Flora’s Field Kitchen, Acre, Nao, Lumbre and Oystera are a sample of the restaurants in Los Cabos that were recently recognized by the first MICHELIN Guide Mexico 2024.

 

A tourist destination cannot boast of being such if its offer does not include unforgettable gastronomic experiences. Yes, the sun, the beach, the sea, outdoor activities, museums, tours and local culture are important, but also - and more so in a country like Mexico, where we love to eat well - it is important that the gastronomic offer is of quality and unique. With the arrival of the first MICHELIN Guide Mexico, Los Cabos is consolidating itself as a culinary paradise in Mexico that offers a full range of gastronomic experiences, from Japanese, French, Italian, Peruvian, and obviously the excellent Mexican cuisine. In this destination, gastronomy has a special place.

The MICHELIN Guide inspectors traveled throughout the country in search of the best restaurants and found that in Los Cabos, gastronomy shines with its own light. Proof of this is that Cocina de Autor, located in the Grand Velas hotel, obtained its first MICHELIN star.

This is how the MICHELIN Guide describes this space: “This luxurious beachfront restaurant is sophisticated, amplified by the resort's formal dress code. The terrace is a good place for appetizers and cocktails, and select tables overlook a koi pond. The multi-course tasting menu is Mexican in essence, with global elements and inspirations woven throughout.” Highlights include ingredients such as Comondú's Gigas oysters and produce harvested from its farm in the typical town of Miraflores. This restaurant evokes emotions and memories through its innovative cuisine.

Flora's Field Kitchen received a MICHELIN Green Star for its commitment to more sustainable gastronomy. “This family-run property features 25 acres of organic herbs, vegetables and fruit trees such as mango, papaya and citrus,” the Guide describes. Its menu is seasonal, with some timeless classics, and reflects a commitment to freshness and sustainability.

Acre is also part of the MICHELIN Green Star distinctions. “This establishment develops a sustainable planting and harvesting program, which allows the use of as many ingredients produced by the restaurant as possible on its menu. The other ingredients come from nearby farms, to ensure their traceability and promote responsible agricultural practices. The teams also look for products that value national traditions and support local farming and fishing communities,” it notes. Among the featured dishes, it is difficult to decide between the Wagyu suadero taco, the soft shell crab taco and the Cerdo al Pipián. In addition, its innovative cocktail program, made up of award-winning creations, is enriched with products grown on its own lands, creating a vibrant and refined gastronomic experience in the foothills of the Sierra de la Laguna.

In addition to the star-rated restaurants, the Guide also recognized original concepts of the destination.

NAO, mentioned in the MICHELIN Guide, is a gastronomic proposal in Los Cabos, inspired by the sea, the cliffs and the local products of the region. Its innovative menu fuses flavors of the Mediterranean and the Middle East, with fresh ingredients and traditional culinary techniques. Highlights include dishes such as Persian cucumber salad, hazelnut gnocchi and chocolate and hazelnut dessert with Malawaj. The restaurant's white and blue décor creates a fresh and welcoming atmosphere, reflecting its cosmopolitan spirit and dedication to quality and authenticity.

Located in the heart of San José del Cabo, Lumbre, also mentioned in the MICHELIN Guide, fuses local and international flavors through charcoal-grilled cooking techniques. The open kitchen offers guests the experience of closely observing the culinary magic that takes place in the old wood-burning oven, the imposing grill and the iron and brick oven, creating memorable experiences. They work exclusively with local fishermen, ranchers and farmers to find the best products available in Baja California Sur. Featured dishes include the Braised Clam, with garlic sauce, crispy chorizo, jalapeño and cilantro, and the Share The Fire for two.

Located in the Magical Town of Todos Santos, Oystera specializes in fresh seafood, especially oysters. The restaurant is known for its commitment to sustainability, using responsibly sourced ingredients that support local fishing communities. Dishes are designed to highlight the natural flavors of fresh seafood.

Nourishing the local economy

The tourism industry is a major economic driver of Mexico. It contributes 8.5% of the country's Gross Domestic Product and 37.6% of Baja California Sur's GDP. Tourism generates 2 out of 3 jobs in the state, and many of them are related to the restaurant and hotel industry.

According to the National Chamber of the Restaurant Industry (CANIRAC), in Los Cabos there are 1,303 establishments between medium and large restaurants, small and micro restaurants, and establishments without table service. In total, all of them generate 20,195 direct jobs.

In 2023, CANIRAC highlighted that “in the last three years, there has been significant growth in the restaurant industry in Los Cabos. Restaurants that offer dinner service have experienced a 19% growth, while those that provide breakfast service have seen an even greater increase, with a growth of 42%.”

“The restaurant and gastronomic industry occupies a primordial place in the tourism value chain of Los Cabos. This sector not only offers unique culinary experiences, which were recently recognized by the first MICHELIN Guide Mexico, it also positions Mexican cuisine in the world through the international travelers who visit us and, more importantly, generates employment and nourishes the economy of the local community, which is a key part of the success of the tourism industry in the state,” said Rodrigo Esponda, General Director of the Los Cabos Tourism Trust.