Located in El Pescadero, on the road that connects Cabo with Todos Santos, this space was born from a multidisciplinary project that includes a garden, an agricultural products store and a full-service restaurant located outside. Its contemporary cuisine incorporates Californian elements and is deliberately simplified to give prominence to the ingredients. Some slices of tomato, for example, with Kalamata olives and basil pesto show that a good dish does not necessarily need a lot of intervention. The battered fish or ribeye tacos are a sure hit, while the tender vanilla cake with fresh strawberries and cream is a winning dessert. The cocktail menu is powerful and creative.
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