Olivea Farm to Table

The produce comes from a few fields over, organic and tended by hand, and you can taste the short distance on every plate. This Michelin-starred tasting restaurant inside a Baja hotel runs seasonal multicourse menus, either vegetarian or seafood-forward, that change often enough to keep the kitchen honest. Desserts veer pleasantly strange, squash éclairs and purple basil sorbet among them, which is one way to hold a room's attention all the way to the end.