CarbónCabrón — Restaurant in Baja California Sur

Extremely disappointing experience. The atmosphere was dark, heavy, and uninviting, definitely not what you’d expect from a Michelin Guide restaurant in Cabo. The overwhelming use of wood in the decor made the space feel claustrophobic rather than elegant or cozy. From the moment we walked in, I had a bad feeling, and once we saw the menu, it was confirmed.

The menu was uninspired, lacking creativity and variety. Vegetarian options were laughably overpriced and dull. Seafood choices were basic - nothing you wouldn’t find at any average restaurant in Mexico - and the meat selection was limited to oversized cuts that didn’t suit our style of dining. My husband and I usually enjoy sharing several dishes to get a full experience, but here we struggled to pick even one appealing option. We settled on corn, shrimp, and steak, the least disappointing items on the list.

Unfortunately, the food was just as underwhelming. The corn was drenched in mayonnaise and came as a single cob cut into four sad pieces. The shrimp was forgettable, and the 17 oz steak was chewy and tough (so much so that I had to ask for a napkin to discreetly spit out the fiber I couldn’t chew through). To top it off, we were served two watery, poorly made cocktails.

The total bill? $400 USD for one mediocre bottle of wine, two awful cocktails, one inedible steak, three shrimp, and some corn. Dessert wasn’t even a consideration, we couldn’t wait to leave.

Service was fine, but it couldn’t make up for the rest. If you’re used to true fine dining or Michelin-quality experiences, skip this place. The only thing that will leave a lasting impression is the...

This is the second time coming in 2.5 years. Both times were amazing. This time we reserved ahead as we had our son with us. This is a top 5 restaurant worldwide for us! It is that good. Started our first course with corn and charcoal vegetal. The corn is cooked perfect and the mustard vinegar and alioli were an excellent pairing, it is topped with spinach that is flash grilled. The charcoal vegetal is an onion and habanero aoli paste wrapped in tempura, fried, and then charred on the grill, the picture just makes it look like a charred chip, but the flavor-WOW!!! 2nd course we did with two different grouper dishes, the Raw which was a cold dish raw grouper but basted with wagyu fat and seared then put on top of this avocado chili sauce. Second grouper was a char grilled filet of grouper with a nice almost sweet curry sauce a seaweed wrapped leak, and some grilled veggies. The grouper was the catch of the day and both dishes so Fresh! 3rd courses were the Piggy and Brisket. Piggy is a beautifully cooked thick cut pork chop, rubbed in espresso grounds and topped with cacao nibs and a slightly sweet sauce, it was accompanied by a pair of ribs in honey BBQ sauce, a fermented grilled apple, an extremely nice pairing, and more grilled veggies. The star of the night was the brisket. I tell you I've lived in Texas for 15 years and could not think of any way to cook this brisket any different to improve upon what they have done, it's just that good. It is served with some of its own beef broth, and a ton of veggies, including a char grilled beefsteak tomato. Service here is also fantastic. Great top...

I have one big concern: that this place will blow up after getting a Michelin star. which it totally deserves, but also… I already know I’m going to have trouble booking it again. 😅 I’ll be making a reservation here every time I come to Cabo, no matter what.

Over the past month, I’ve traveled across several cities and dined at six Michelin-starred restaurants, along with a mix of fine dining spots and local gems. I say this because I’m a true foodie, and CarbonCaebon was still one of the most memorable meals I’ve had.

The moment you step in, you’re enveloped in a moody, wood-toned space that feels immersive and intentional. The concept revolves around charcoal and fire — even the welcome drink was a bold, inky black that hinted at smoke before any dish arrived.

The grilled vegetables were especially impressive: delicate, complex, and done with the kind of precision you usually see reserved for meat. Every dish showed off the chefs’ technical skills, with plating, concept, and flavor all in sync.

We ordered the tasting menu but added an extra cut of meat to try a different texture — and the short rib absolutely disappeared in the mouth. Highly recommend doing both if you want the full experience.

Dessert was flawless, service was thoughtful and professional, and honestly? As soon as I bought my flight to Cabo, I said, “Next time, I’m booking this...