Limón at Four Seasons Costa Palmas

Tucked into a working lemon orchard at the Four Seasons Resort Los Cabos at Costa Palmas, Limón turns a simple idea into something memorable: dinner cooked entirely over fire, in the open air, framed by citrus trees and the distant ridge of the Sierra de la Laguna. The kitchen leans on the resort's own farm and orchards, then pushes everything toward a glowing charcoal grill and an earthen barbacoa pit. The result is refined yet rustic Baja cooking, where catch of the day, grass-fed meats and farm vegetables all carry the scent of woodsmoke. On the remote East Cape near La Ribera, it is a destination dinner worth the drive, paced for long evenings rather than quick ones.

Limón is designed to be discovered. Paths wind through the lemon grove to a clearing strung with paper lanterns and bare bulbs, where rattan chairs, linen umbrellas and a low fire pit sit on raked gravel beneath the trees. A copper-framed bar glows at the center of the room, and open grills throw light and aroma across the tables as the sky shifts pink behind the mountains. The mood is relaxed but polished: barefoot-luxury Baja rather than formal fine dining, equally suited to a romantic anniversary dinner or an easygoing family meal, since the kitchen happily cooks for younger guests too. As night settles, the lanterns take over and the orchard becomes the quiet, lamplit heart of the resort.

Why Limón Stands Out

Cooked entirely over fire — Charcoal grills and a traditional earthen barbacoa pit drive the whole menu, slow-cooking meats wrapped in banana leaves and searing the day's catch and vegetables with real woodsmoke character.

Dinner in a lemon orchard — Tables sit among working citrus trees, strung with lanterns and lit by a central fire pit, for an al fresco setting that feels hidden away rather than staged.

Farm and orchard to table — Much of the produce comes straight from Costa Palmas' on-site farm and gardens, so vegetables, herbs and citrus arrive at the grill within hours of harvest.

Sierra de la Laguna sunsets — The open-air clearing faces the mountains, turning the early dinner service into a long, glowing sunset on the quiet East Cape.

Must-Try Dishes

Barbacoa from the earthen pit — The kitchen's signature: meats wrapped in banana leaves and slow-cooked in an underground oven heated by stones, emerging tender and smoky after hours in the ground.

Catch of the day from the grill — Local Baja seafood, including sea bass, cooked over charcoal and finished simply so the freshness of the catch and the char of the fire stay front and center.

Organic pork ribs with chile guajillo — Grass-fed pork ribs glazed and grilled, served with a smoky-sweet guajillo chile puree that balances heat and depth.

Fire-roasted farm vegetables — Garden produce such as roasted cauliflower with avocado and serrano sauces, or charred vegetables from the orchard, showcasing the farm-to-grill approach.

Hours & Reservations

Hours: Daily, 6:00 PM to 10:00 PM. Days and hours may vary by season, so confirm with the restaurant.

Reservations: Recommended; book on OpenTable or call ahead.

Best time: Evening, for grilled plates among the citrus trees.

Good to know: A Baja grill and barbacoa restaurant set in a lemon orchard at Four Seasons Costa Palmas.

Reviewed by What's In Cabo Editorial Team, 2026-06-26. Sources: Sources: Four Seasons Los Cabos official dining page (fourseasons.com/loscabos/dining/restaurants/limon/), Costa Palmas official site (costapalmas.com), Onda Cabo official outlet page (ondacabo.com/experiences/limon), Visit Los Cabos (visitloscabos.travel/listing/limon/5964/), TravelSort dining review. Address and GPS coordinates pulled from the parent venue listing (Four Seasons Costa Palmas, post 2884)..