The latest addition to Cabo’s flourishing farm-to-table culinary scene, Acre, offers a modern take on farm-fresh sustainable dining, situated on 25 acres of farmland seven minutes from San Jose del Cabo. Surrounded by an oasis of palm trees and acres of vegetable and herb gardens, the restaurant and cocktail bar source seasonal ingredients from the farm as well as from neighboring Baja growers to create globally inspired cuisine and farm fresh signature cocktails.
Executive Chefs Kevin Luzane and Oscar Torres, who have worked in top restaurants in New York, Los Angeles and Europe, have created an innovative menu that’s a mix of eclectic, urban style and authentic, local flavors. Guests begin with small bites of field vegetable crudité with hoja santa ranch dressing or hibiscus cured catch of the day with beet blini and goat crème fraiche. Fresh vegetable dishes range from grilled eggplant with chile de arbol and peanut salsa to squash blossom with goat mozzarella and cheddar stuffing. Main dishes are prepared in a wood-burning oven or over an open-air flame grill, including charred octopus, seared snapper and whole roasted chicken with soy jalapeno and pickled radish.
Inventive cocktails include exotic and obscure Mexican spirits as well as farm fresh ingredients. Sip the Paloma Damiana with reposado tequila, grapefruit, lime, damiana tonic and salt, or try the Acre Martinez with mezcal, sweet vermouth, house-made cherry liqueur and bitters. In addition to the bar and restaurant, Acre also features an event space to accommodate large groups.
Acre’s design and ambiance were inspired by Mexico’s rich culture and history, giving it a true sense of place. The walls are made from compressing the surrounding earth, and the design features a blend of the traditional and the modern day, created by local design firm Mar Studio. The furniture, dishware, lighting and fixtures have all been sourced from the Baja and mainland Mexico, creating an earthy, yet upscale aesthetic.
Acre is the latest farm-to-table offering to explode onto the Southern Baja’s emerging organic foodie scene, which also includes the famed Flora’s Field Kitchen and Los Tamarindos on the outskirts of San Jose del Cabo. The climate and conditions throughout the region are just right for organic farming throughout the winter months, with more than 400 farmers growing crops for local restaurants as well as for export to the United States and Canada.
Espiritu homeowners and guests enjoy several farm-to-table dining options minutes from our gates as well as close to home at the restaurants at the private Club Ninety Six beach club. They also enjoy several farmer’s markets every month, from the regular markets exclusively for members and guests at Club Ninety Six, to the nearby weekly markets at The Shoppes at Palmilla and the Mercado Organico in San Jose del Cabo.