Baja California Leads Mexico with Five Michelin Green Stars for Sustainable Gastronomy

-Editorial 

Baja California has consolidated its position as Mexico’s leading destination for sustainable gastronomy after earning five Michelin Green Stars, the highest total of any state in the country, according to the Baja California Ministry of Tourism.

The Michelin Guide has awarded 11 Green Stars in Mexico, with nearly half going to restaurants in Baja California. The distinction recognizes restaurants that integrate environmentally responsible practices into their operations, including the use of locally sourced ingredients, sustainable agriculture, responsible seafood sourcing and efforts to reduce their environmental impact.

The Michelin Green Star, represented by a green leaf, was introduced by the Michelin Guide in 2020 to honor restaurants that combine high-quality cuisine with a commitment to sustainability. In addition to culinary excellence, the designation considers practices such as supporting local producers, minimizing waste, conserving natural resources, and maintaining responsible relationships with suppliers.

Tourism Secretary Miguel Ángel Badiola Montaño said the recognition reflects the collaboration between chefs, farmers, ranchers, fishermen and local producers throughout Baja California. He said the state’s culinary industry has focused on creating dining experiences that highlight regional ingredients while promoting sustainable tourism and long-term environmental stewardship.

The five Michelin Green Star restaurants in Baja California are all located in the Guadalupe Valley, a region internationally recognized for its wineries, agricultural production, and culinary offerings.

Among the restaurants receiving the distinction is Conchas de Piedra, which has earned both a Michelin Star and a Michelin Green Star. According to the Michelin Guide, the restaurant was recognized for the freshness of its seafood and its sustainability initiatives, including oyster farming, recycling oyster shells to help reduce coastal erosion, producing its own olive oil, and using sea salt sourced from San Felipe. 

Lunario also holds both Michelin distinctions. The Michelin Guide cited the restaurant’s integrated approach to food production through its farm, orchard, livestock operation and beehives, all of which contribute ingredients for its seasonal tasting menus. The guide also highlighted the restaurant’s partnerships with seafood suppliers that emphasize traceability and sustainable harvesting, as well as its use of wines produced in the surrounding wine region.

Another restaurant receiving both distinctions is Olivea Farm to Table, where the concept centers on ingredients grown in its own organic garden. Michelin recognized the restaurant’s environmental practices, including the use of solar panels, composting systems, gray water recycling and the cultivation of drought-resistant plants designed to reduce water consumption while supporting agricultural production.

Deckman’s en El Mogor was awarded a Michelin Green Star for its emphasis on local sourcing. According to the Michelin Guide, ingredients used by the restaurant typically travel no more than about 35 kilometers (22 miles) from where they are produced to the kitchen. The restaurant also focuses on seafood harvested in Baja California waters and works closely with regional producers.

Joining the list in 2026 is Damiana, led by chef Esteban Lluis. The Michelin Guide recognized the restaurant for sourcing ingredients from local farms, ranches, and fishermen while working with suppliers that employ regenerative agricultural practices. The restaurant’s menus are designed around seasonal products available from nearby producers.

State tourism officials said the recognition highlights Baja California’s growing reputation as a destination where culinary innovation is closely tied to agriculture, winemaking and environmental responsibility. They said strengthening sustainable gastronomy also contributes to diversifying the state’s tourism industry by attracting visitors interested in food, wine and locally produced ingredients.

Officials added that sustainable dining initiatives support local agricultural communities and help preserve the region’s natural resources while creating economic opportunities for producers and hospitality businesses.

The Michelin Guide was first published in France in 1900 by the Michelin tire company as a travel guide designed to encourage road travel. Over the past century, it has evolved into one of the world’s most influential restaurant rating systems. Restaurants are evaluated anonymously by Michelin inspectors based on factors that include the quality of ingredients, mastery of cooking techniques, harmony of flavors, the personality of the cuisine, and consistency. The Michelin Green Star complements those ratings by recognizing restaurants that demonstrate a strong commitment to environmental sustainability and responsible business practices.