ACRE: The Baja's Newest Farm-Chic Restaurant

The opening of an authentic and sustainable restaurant in San Jose del Cabo brings with it a modern farm-chic culinary experience featuring signature cocktails and a unique global cuisine concept inspired by local products to entice gourmands and those seeking the freshest farm to table options in the most memorable of settings.

Situated on 25 acres of farmland just seven minutes from the picturesque historic town of San Jose del Cabo, Acre is a complete culture adventure, from the food to the walls. Designed by the full service design firm Mar Studio, the interiors of Acre were inspired by Mexico’s rich culture and history. Extensive time researching Mexico’s culture allowed Mar Studio to blend tradition with the modern day. Products that mix native materials and artisanal procedures together can be seen in every corner of Acre. In fact, all the furniture production has been sourced and made in Mexico using materials such as Barro Negro from Oaxaca, Hammered Copper from Michoacán, artisanal textiles from Puebla, Vitrales from Guadalajara and more. At Acre, your meal will be just as authentic as the chair you enjoy it in.

In addition to the culture rich interiors, the very sustainable and energy efficient designed building offers an exciting and authentic menu created by Executive Chefs Kevin Luzane and Oscar Torres. Both arrived to Los Cabos full of energy and passion and created a unique global cuisine concept using organic and local products from all over the Baja, making the restaurant a “must do” part of any travel itinerary in the region. Surrounded by its own oasis of palm trees and 5 acres of vegetable orchards and herb gardens, fresh seasonal products are provided to the restaurant and bar.

Cooking these fresh ingredient at Acre takes place in a wood burning oven over an open air flamed grill, says, Chef Luzane, allowing the products to maintain the original flavors while being able to use as much as possible, avoiding any waste of products.

Guests can start with small bites of fresh crudité with hoja santa ranch dressing and milk crumble or beet blini with goat crème fraiche and dill and finish with a delicious dish from the earth, sea and land selection such as the tenderfoot goat belly with squash mash and honey and orange glaze to a roasted young chicken accompanied by unique sauces and steam bun.

Bar and Beverage Development and Operations Manager Danielle Tatarin is equally as passionate about living life with minimal impact on the environment. She has dedicated herbs on the farm to distill for the creation of essential oils and hydrosols to use in health applications as well as beverages. Her goal is to make Acre a sustainable property through all levels of management.

Traditional spirits and drinks of Mexico are used and recreated in the bar utilizing ingredients in season and fresh from the farm. The beauty of the country and history will be told through the story of each drink as it pours into the glass. Some of the most popular cocktails designed by Danielle Tatarin are, Reina de la Baja, made with aperol, lemon and orange, damiana tincture and sparkling wine and the signature Acre Martinez with Mezcal, sweet vermouth and house made cherry liqueur and bitters. The cocktail bar is truly a destination for aficionados of spirits and cocktails; a workshop located beside the bar showcases the production of hydrosols, liqueurs, spirits and syrups for guests to learn and sample.