Flora's Field Kitchen
From Our Field to Your Table. Flora’s Field kitchen is about handmade food using our farm fresh ingredients. Our goal is to create a healthy family meal with a sense of place.
The original Flora Restaurant was in San Jose del Cabo. After 5 years in town, and the farm serving as the main provider for the restaurant, the owner decided she would rather bring the restaurant to the farm instead of the other way around. Flora’s Field Kitchen strives to only serve what we make, raise and grow.
Our menu is seasonal, with some permanent classics. All meats served at Flora’s Field Kitchen come from our nearby 150-acre ranch where animals are humanely raised on diets that do not include hormones or antibiotics - and we do not offer beef on the menu as it is not sustainable and there is not enough water in Baja.
Chef Guillermo Tellez
Award-winning Chef Tellez is Executive Chef of Flora Farms and excels in cultivating incredible dishes from organic ingredients grown at the Farm. Chef Tellez received culinary degrees from Kendall College for the Culinary Arts in Chicago, and Madeleine Kammen’s Professional Cooking School for American Chefs at Beringer Vineyards in the Napa Valley of California.
The Farm Bar
The Farm Bar is a field-side gathering place for relaxation and celebration. The Farm bar is open to the field while at the same time framed by a structure of brick, metal and glass.
Along with traditional cocktails, wine and beer on tap, the Farm Bar serves up a full-range of fruit and vegetable infused specialty cocktails such as the heirloom carrot Farmarita, Flora Farm's spin on the traditional Margarita, and the Farm Julep made with fresh watermelon juice.
At Flora's Field Kitchen we have a separate wood-fired oven that produces pizzas at “Mama’s Pizzeria”. We make 15 types of Neapolitan-style pizza, like the Fennel Sausage & Mozzarella, Farm Bacon with Farm Egg, Margarita with house made Mozzarella, and several amazing others.
Ice Cream Cart
All of our house-made sorbets and ice-creams are made with milk from our ranchand cream base, with eggs from our farm and fresh vanilla. We have cajeta (a traditional goat milk caramel), corn, chocolate mint, carrot and banana sorbet, and other Mexican-style flavors like chocoflan, café con leche, coconut and Jamaica.
Executive Pastry Chef Leslie Tellez oversees the creation of all farm desserts, as well as our house-made ice creams and sorbets.
Tuesday thru Saturday:
Breakfast: 9am – 10:30am
Lunch: 11am - 2pm
Dinner: 5pm - 9pm
Brunch: 10am – 2pm