Restaurant in San José del Cabo, Mexico
Farm-to-table with Michelin recognition. Book early.
Acre holds a Michelin Plate for 2024 and 2025 and is the strongest all-round dinner choice in San José del Cabo at the $$$ price point. The farm setting, a 505-selection wine list at $$ pricing, and consistent kitchen quality make it the right call for first-timers. Book two to three weeks ahead during high season; the October-to-April window gives you the best version of the meal and the space.
Yes — and more confidently so if you're visiting between late fall and early spring, when Baja's seasonal produce is at its peak and the outdoor setting works in your favor rather than against you. Acre holds a Michelin Plate for 2024 and 2025, carries a 4.6 Google rating across more than 1,600 reviews, and sits in a price range ($$$) that puts it above the casual taco-and-margarita circuit without crossing into the full-splurge territory of the $$$$ options nearby. For a first-timer trying to find one dinner that captures what San José del Cabo's restaurant scene can do, Acre is the right call.
Acre's physical setting is its most immediate quality signal. The property spreads across a working farm, and the dining space itself is open-air, with mature trees framing the tables and producing a sense of scale and calm that most restaurant rooms in Los Cabos can't match. Come early enough to sit in daylight — the transition from afternoon light to the evening atmosphere is the leading version of the space, and first-timers who arrive at peak dinner rush miss the room at its most appealing.
The cuisine is classified as Mexican with Southern American influences, and the kitchen is led by chef David Bancroft. Wine Director Samantha Welch oversees a list of 505 selections across a 2,000-bottle inventory, priced at $$ , meaning there's genuine range here, not just a short luxury-hotel list. Corkage is $15, which is worth knowing if you're traveling with a bottle from a Baja producer. General Manager John David Hammond runs both the floor and the sommelier program, which means the front-of-house has a connected, structured feel rather than the looseness you sometimes encounter at resort-town restaurants.
Acre operates off an on-site farm, which makes the seasonal angle genuinely relevant rather than decorative menu language. The kitchen draws on what's growing, so the menu shifts with Baja's agricultural calendar. The October-to-April window is the productive sweet spot: cooler temperatures in the region support a wider range of vegetables and herbs, and the outdoor dining environment is comfortable rather than oppressive. If you're visiting in summer, the heat and humidity change both the room experience and the available produce, and you should adjust expectations accordingly.
For Mexican-focused Michelin dining in the country, Acre sits in a different register than venues like Pujol in Mexico City or Le Chique in Puerto Morelos, which operate with more formal tasting-menu structures. Acre's farm-to-table approach is closer in spirit to Animalón in Valle de Guadalupe , seasonal, landscape-connected, and better experienced as a long meal than a rushed one. If you've been to Levadura de Olla in Oaxaca or KOLI Cocina de Origen in Monterrey, you'll recognize the same commitment to regional produce driving the plate.
A 505-selection list with 2,000 bottles in inventory is a serious program for a resort-market restaurant. The $$ pricing indicates genuine accessibility , you won't be forced into $100+ bottles unless you want them. The $15 corkage fee is low enough that bringing your own bottle is a real option, particularly if you've picked up something from a Baja winemaker earlier in your trip. Given Samantha Welch's presence as a dedicated wine director, asking for a pairing recommendation rather than choosing blind is the smarter move for a first visit.
Reservations: Booking difficulty is moderate , plan at least two to three weeks ahead during the October-to-April high season, and further in advance if your dates fall around the holidays or spring break. Walk-ins may be possible at lunch, but dinner without a reservation is a gamble worth avoiding. Meals: Lunch and dinner are both served. Lunch is the lower-stakes entry point if you want to see the space without committing to a full dinner spend. Budget: $$$ for cuisine, $$ for wine , a two-course meal runs $40-$65 per person before drinks, tax, and tip. A full dinner with wine will land meaningfully higher. Dress: No formal dress code is listed; resort-smart is appropriate and consistent with the outdoor setting. Getting there: The address is C. Rincón de las Animas S/N, Ánimas Bajas, San José del Cabo , a short drive from the town center, accessible by taxi or rideshare.
San José del Cabo has enough serious dining options now that picking the right room for the right occasion matters. Acre is the call for a first-timer who wants one dinner that represents the destination's farm-connected, regionally grounded cooking at a price that doesn't require apology. It's not the only option in the $$$-range , LÍMO Heritage Kitchen at Suelo Sur operates in the same tier with a different approach , but Acre's Michelin recognition and the depth of its wine program give it a credibility edge for diners who want to know the room has been independently vetted.
For a broader picture of what the destination offers, the full San José del Cabo restaurants guide covers the range from casual to high-end. Other useful starting points: hotels, bars, wineries, and experiences guides are also available. Elsewhere in Mexico, HA' in Playa del Carmen and Levadura de Olla in Oaxaca operate in a comparable vein if you're building a broader Mexico itinerary. For Mexican cooking in the US, Alma Fonda Fina in Denver and Cariño in Chicago are worth knowing. Locally, Lumbre, Ruba's Bakery, Arbol, and CARBÓNCABRÓN round out the short list of places worth your time in town.
Arrive before dark to experience the farm setting and open-air space properly. The cuisine is Mexican with Southern American influences, the wine list is serious (505 selections, $$ pricing), and the Michelin Plate recognition for both 2024 and 2025 means the kitchen is consistent. Budget $$$ for food and allow extra for wine. Book at least two to three weeks ahead during high season.
Two to three weeks minimum during October-to-April high season. Over the winter holidays and spring break, book as early as possible , Acre's Michelin recognition and Google rating (4.6 across 1,600+ reviews) mean demand is real. Lunch reservations are generally easier to secure than dinner.
At $$$ for cuisine and $$ for wine, yes , the Michelin Plate, the depth of the wine program (505 selections, $15 corkage), and the farm setting justify the spend if you're in San José del Cabo for more than a beach holiday. If you want to spend less, Flora's Field Kitchen operates at $$ and is worth considering. If you want to spend more, Arbol and Nao are in the $$$$ tier.
Yes, with a caveat on timing. The open-air farm setting and the structured wine program make it a strong choice for a celebratory dinner. Book the October-to-April window for the leading combination of comfortable outdoor conditions and seasonal menu variety. For a more formal occasion where service polish matters as much as food, also consider Nao at the $$$$ level.
Acre's tasting menu availability is not confirmed in our current data. Given the farm-driven, seasonal kitchen and the $$ wine program, a prix-fixe format would be the natural way to experience the full range of what the kitchen does. Ask when you book whether a tasting option is available and whether it changes with the season.
Group capacity specifics aren't available in our current data. The farm property and open-air layout suggest some flexibility for larger parties, but you should contact the restaurant directly when making a reservation to confirm table configuration and any group policies. Moderate booking difficulty means groups should plan further ahead than solo diners or couples.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Acre | Mexican | Michelin Plate (2025); WINE: Wine Strengths: California Pricing: $$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Corkage Fee: $15 Selections: 505 Inventory: 2,000 CUISINE: Cuisine Types: American, Southern American Pricing: $$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Lunch and Dinner STAFF: People Samantha Welch:Wine Director Wine Director: Samantha Welch Sommelier: John David Hammond Chef: David Bancroft General Manager: John David Hammond Owner: David Bancroft; Michelin Plate (2024) | Moderate | — |
| Flora's Field Kitchen | Contemporary | Unknown | — | |
| Arbol | Indian | Unknown | — | |
| LÍMO Heritage Kitchen at Suelo Sur | Mexican | Unknown | — | |
| Nao | Mediterranean Cuisine | Unknown | — | |
| Omakai | Japanese | Unknown | — |
What to weigh when choosing between Acre and alternatives.
Groups are workable here, but the open-air farm setting suits smaller parties better than large ones. For groups of 6 or more, check the venue's official channels well ahead of your visit — the outdoor layout can be flexible, but peak season (October to April) means availability tightens fast. Parties of 2 to 4 get the most out of the setting and service format.
Book at least two to three weeks ahead during high season (October through April); a month out is safer if your dates are fixed. Acre holds a Michelin Plate for 2024 and 2025, which keeps demand steady. Last-minute walk-ins may find space in the shoulder months, but it's a risk not worth taking on a Cabo trip.
Acre operates on a working farm, so the outdoor, open-air setting is central to the experience — not incidental. The kitchen runs American and Southern American cuisine alongside Mexican influences, priced at $$ for a typical two-course meal. Come with the expectation that the environment and produce are the main event, not tableside theatrics.
At $$ cuisine pricing (roughly $40–$65 for two courses) with a Michelin Plate credential, Acre delivers clear value for the San José del Cabo market. The wine list runs 505 selections with $$ pricing and a $15 corkage fee, which keeps the total bill manageable compared to many resort-area restaurants. If you're after a serious meal without a $$$+ tab, it's one of the stronger calls in town.
Yes, particularly for occasions where setting matters as much as the food. The working farm environment and open-air dining room are distinctive without being formal, making it a better fit for a relaxed milestone dinner than a stiff celebration. Michelin Plate recognition for both 2024 and 2025 gives it enough credibility to anchor a special trip.
The venue data doesn't confirm a dedicated tasting menu format, so it would be worth asking directly when booking. What is documented is a farm-driven kitchen with Michelin Plate status and seasonal produce from an on-site farm — which suggests the kitchen has the range to support a multi-course format. If a tasting option is available, the $15 corkage fee and $$ wine list pricing make pairing affordable by destination-restaurant standards.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
