Flora's Field Kitchen
Dining amid 10 acres of organic gardens in an oasis a 10-minute drive from San José del Cabo can (and should) last many hours. It's a special experience, made more enjoyable if you book a tour of owner Gloria Greene's gardens before your meal and browse through the excellent gift shop and art gallery afterward. Guests arrive early to sip a fruit-infused cocktail (such as the delicious watermelon juice Farm Julep) or two in the always-busy Farm Bar before settling in at polished wooden picnic tables in the open-air dining room, which is covered by an arching roof, for a farm-to-table feast.
Drinks and meals are expensive, but the surroundings alone are worth the cost. And the food is outstanding, with most ingredients supplied from the gardens. Meats are free-range and hormone free and cut by an on-site butcher. The moist, juicy double-cut pork chop challenges even the heartiest eaters while a crisp, tangy arugula salad with roasted eggplant is enough for a light eater, especially when paired with the delicate beef carpaccio or fennel sausage pizza. Be prepared for some offbeat yet popular selections, including pork trotter ravioli and hay-cooked rabbit. Locals flock to the Sunday brunch for flaky pastries, savory eggs with lemony hollandaise, and lemon ricotta pancakes served family style for a set price (drinks are extra and each item has a separate price for lunch and dinner).
Stop by the market stand to one side of the dining area to buy irresistible breads and fresh veggies, and spring for a scoop of homemade gelato from the stand just outside the dining room as you leave. Reservations are essential, as Flora's is immensely popular with locals as well as tourists.
Dining amid 10 acres of organic gardens in an oasis a 10-minute drive from San José del Cabo can (and should) last many hours. It's a special experience, made more enjoyable if you book a tour of owner Gloria Greene's gardens before your meal and browse through the excellent gift shop and art gallery afterward. Guests arrive early to sip a fruit-infused cocktail (such as the delicious watermelon juice Farm Julep) or two in the always-busy Farm Bar before settling in at polished wooden picnic tables in the open-air dining room, which is covered by an arching roof, for a farm-to-table feast.
Drinks and meals are expensive, but the surroundings alone are worth the cost. And the food is outstanding, with most ingredients supplied from the gardens. Meats are free-range and hormone free and cut by an on-site butcher. The moist, juicy double-cut pork chop challenges even the heartiest eaters while a crisp, tangy arugula salad with roasted eggplant is enough for a light eater, especially when paired with the delicate beef carpaccio or fennel sausage pizza. Be prepared for some offbeat yet popular selections, including pork trotter ravioli and hay-cooked rabbit. Locals flock to the Sunday brunch for flaky pastries, savory eggs with lemony hollandaise, and lemon ricotta pancakes served family style for a set price (drinks are extra and each item has a separate price for lunch and dinner).
Stop by the market stand to one side of the dining area to buy irresistible breads and fresh veggies, and spring for a scoop of homemade gelato from the stand just outside the dining room as you leave. Reservations are essential, as Flora's is immensely popular with locals as well as tourists.
