Oystera

Oystera is an oyster bar and seafood restaurant in the centre of Todos Santos, on Calle Benito Juárez between Ignacio Zaragoza and Santos Degollado, inside the Santa Terra reserve. The MICHELIN Guide, which recommends it in its 2026 selection for Baja California Sur, describes a massive and rather grand building on the former site of a sugar mill, with the oyster bar at the centre, the dining room around it and a patio out back. The kitchen opens at 10 AM from Tuesday to Sunday, starting with breakfast until noon, and serves until 9 PM; on Monday it opens from noon to 8 PM. The seasonal menu, built on regional products, runs from oyster bar classics to Baja street food, with wine, local craft beer and the house Bloody Marys to drink.

The raw bar is the reason to come. The current menu names seven oysters by origin, among them Kumamoto from San Quintín, Sol Azul from Mulegé, and oysters from La Paz, Bahía Magdalena and Comondú, sold by the half or full dozen with cocktail sauce, mignonette, a serranito sauce and habanero paste. MICHELIN's inspectors call the cooking seafood-focused and Mexican, contemporary and even ambitious, and say chef Poncho Cadena, a Sonora native, oversees the menu. History runs through the grounds: the Oystera Garden, behind the terrace, holds the ruins of La Central, the main sugar mill of Todos Santos in 1850, among olive trees and flowering plants. The restaurant also hosts private events for up to 130 guests.

Why Oystera Stands Out

MICHELIN Guide 2026 — recommended in the 2026 selection for Baja California Sur, with the inspectors pointing to the oysters as the order not to miss.

Oysters from both Bajas — seven named oysters from Baja California Sur and Baja California, served raw with four house sauces, grilled, or baked Rockefeller style.

A sugar mill setting — a grand building with a 360-degree central bar under hanging ferns, a terrace, and a garden with the ruins of the 1850 La Central mill.

Breakfast to dinner — eggs, toasts and burritos from 10 AM to noon, then oysters, Baja street food and larger plates until 9 PM from Tuesday to Sunday.

Must-Try Dishes

Fresh Oysters — By the half or full dozen, from Kumamoto and Sol Azul to La Paz oysters, with cocktail sauce, mignonette, serranito and habanero paste.

Rockefeller Oysters TS — Six baked oysters under crispy bacon, Parmesan and creamy chard, one of the house classics on the menu.

Shrimp Aguachile — Shrimp in a charred aguachile sauce with roasted vegetables and a paste of charred habanero chile, from the oyster bar section of the menu.

Octopus Chicharrón Tacos — Two corn tortilla tacos of octopus chicharrón with bone marrow and green sauce, one of the plates on the Baja street food menu.

Grilled Octopus — A 200-gram octopus off the grill over mashed potatoes, with crisp onion chips and a beef reduction.

Lobster Roll — Lobster tail in citrus-infused butter on a brioche bun with chives, served with sweet potato chips on the side.

Hours & Reservations

Hours: Tuesday to Sunday, 10:00 AM to 9:00 PM, with breakfast from 10 AM to noon. Monday, 12:00 PM to 8:00 PM.

Reservations: Book on OpenTable, call +52 612 228 0621 or email info@santaterra.mx. For groups and private events, write to sales@santaterra.mx.

Good to know: Oysters are sold by the half or full dozen, and breakfast is served until noon from Tuesday to Sunday.

Best time: A late breakfast or an afternoon at the oyster bar, or a table on the patio out back, which MICHELIN notes takes advantage of the view.

Reviewed by What's In Cabo Editorial Team, 2026-09-28. Sources: santaterra.mx (Oystera page, menu, hours, contact, FAQ, venues), MICHELIN Guide (Oystera entry, Todos Santos article, 2026 selection), Tribuna de México and Gringo Gazette (2026 selection), Google Maps and OpenStreetMap (location).