Acre
Farm-driven contemporary Mexican cooking in a palm grove at Ánimas Bajas, with a treehouse hotel and well-known cocktail bar on site.
Acre is where the Los Cabos farm-to-table movement goes barefoot-chic. Founded by Canadian hospitality partners Cameron Watt and Stuart McPherson on a 25-acre former mango orchard in the palm-shaded foothills above San José del Cabo, its restaurant and cocktail bar opened in 2016 and has since grown into a full resort, with treehouses tucked into the canopy.
The kitchen, led by chef David Fajardo, cooks what it calls globally inspired, locally sourced and seasonal food. The on-site organic farm grows more than 60 varieties of produce, from mangoes and citrus to peppers, roots and herbs, and beehives on the property supply honey for the kitchen and bar. Meat and seafood come in fresh from Mexican producers.
That commitment has earned Acre a Michelin Green Star, the guide’s award for sustainable gastronomy, in 2024, 2025 and 2026, alongside a place in the Michelin selection itself.
What to expect
The restaurant is open-air, set among palms with a lively cocktail bar at its heart. The bar is known for drinks built on herbs, fruit and roots grown on site, with a zero-waste approach to the garnish and syrup program. Weekends bring brunch, served à la carte or as a tasting menu with mezcalitas and bellinis, and the week is punctuated by themed nights such as Taco Tuesday and a ribs night. Private dining spaces are available for groups.
Beyond the table, the property includes treehouse suites, haciendas and villas, an animal-rescue and dog-adoption program, and workshops in crafts, cooking and mixology, which makes a long lunch here easy to stretch into an afternoon.
Good to know
- Setting: Ánimas Bajas, in the hills just outside San José del Cabo, a short drive from the historic centre.
- Reservations: booked through OpenTable; late cancellations and no-shows may incur a charge, and tables are held for 15 minutes.
- Best time: sunset into dinner, when the palm grove is lit up and the bar is at its busiest.
- Dress: smart casual.
- Recognition: Michelin Green Star for sustainability, three years running.
- Best for: couples and groups who want design, cocktails and a relaxed, garden setting with serious sourcing behind it.