Mozza Baja

Mozza Baja is an Italian restaurant by chef Nancy Silverton in the Marina Village at Costa Palmas, on the East Cape near La Ribera. It sits along the village courtyard with views of the marina, and the restaurant describes itself as a blend of three Los Angeles originals, Osteria Mozza, Pizzeria Mozza and chi SPACCA, with an East Cape focus on seafood, fresh produce and local provisions. Dinner is served daily from 5:30 PM to 10:30 PM. It is closed from September 2 to October 6, 2026, for kitchen enhancements and an expanded beach deck, and is due to reopen on October 7. On the June 2026 sample menu, pizzas run from 560 to 810 pesos, pastas from 540 to 730 and the grilled hanger steak is 2,030, tax included; the menu also notes a 15% service charge.

In 2021 The Hollywood Reporter reported that Mozza Baja would be Silverton's first restaurant outside the United States, centered on a hand-built wood-fired pizza oven in the courtyard of the new Marina Village. The restaurant has three spaces: the Main Terrace, open-air along the courtyard with views of the marina and the Sea of Cortez; the Pizza Bar, where a counter faces the wood-fired oven; and a private dining room for celebrations and events. The kitchen changes the menu with the seasons and with what local fishermen and farmers bring in each day. By day, Mozza Pronto, the Mozza takeaway store, sells meals and Italian provisions on weekdays.

Why Mozza Baja Stands Out

James Beard Lifetime Achievement, 2026 — Silverton received the James Beard Foundation's 2026 Lifetime Achievement Award, the foundation's highest honor.

Chef Nancy Silverton — co-owner of Pizzeria Mozza, the MICHELIN-starred Osteria Mozza and chi SPACCA in Los Angeles, founder of La Brea Bakery and the author of nine cookbooks.

The wood-fired oven — pizzas come out of the oven at the heart of the kitchen, and seats at the Pizza Bar counter look straight at it.

On the marina — the Main Terrace looks over the yachts in the Costa Palmas marina toward the Sea of Cortez.

Must-Try Dishes

Burrata & Cruschi Peppers — creamy burrata with cruschi peppers, garlic toast and organic extra virgin olive oil.

Nancy's Chopped Salad — the salad that carries the chef's name, listed by the restaurant as a Mozza signature.

Tagliatelle with Oxtail Ragú — tagliatelle in an oxtail ragú, one of nine pastas on the menu.

Tomato & Burrata Pizza — from the wood-fired oven, with burrata, roasted cherry tomatoes and Sicilian oregano.

Grilled Hanger Steak — hanger steak off the grill with braised leeks, pecorino and chives.

Rosemary Olive Oil Cake — rosemary olive oil cake with olive oil gelato and Maldon salt.

Hours & Reservations

Hours: Dinner every day, 5:30 PM to 10:30 PM. The kitchen closes at 9:30 PM and the bar takes last orders at 10:30 PM.

Seasonal closure: Closed from September 2 to October 6, 2026, for kitchen work and an expanded beach deck. The Four Seasons lists the reopening as October 7, 2026; the restaurant's own notice says the break runs to Wednesday, October 7, so confirm the date when you book.

Reservations: Required. Book on OpenTable, email mozza.rsvp@costapalmas.com or call +52 624 689 0292. Private events and buyouts go through the same email.

Getting there: The complimentary water taxi links the Marina Village with the Four Seasons daily from 8:15 AM to 10:15 PM. Check the schedule with the concierge.

Best time: Early evening, for a Main Terrace table as the light goes down over the marina.

Reviewed by What's In Cabo Editorial Team, 2026-09-28. Sources: mozzabaja.com (concept, chef, spaces, sample menu, closure notice, reservations, photos), fourseasons.com (hours, 2026 closure dates, phone, Mozza Pronto), cpmarinavillage.com (hours, water taxi, address, photo), costapalmas.com (setting, photo), The Hollywood Reporter (opening announcement, 11 June 2021), Los Angeles Times (James Beard Lifetime Achievement Award, 31 March 2026), Google Maps (map location).