We visited Hotel San Cristóbal in November, when the weather in Baja California Sur allows you to spend most of the day outdoors. The journey from Los Cabos airport takes just over an hour; the final stretch, along a dirt road, hints at the character of the place: secluded, contained, and directly connected to the landscape. Facing the Pacific, between Punta Lobos and the Sierra de la Laguna, the project integrates into its surroundings without competing with them.

The architecture, led by Lake Flato, a U.S. firm recognized for its sustainable design approach, prioritizes the relationship with the outdoors. The design responds to its environment and scale, with subtle nods to the 1970s beach and desert aesthetic. From the very first moment, the team’s approach feels warm and approachable; upon arrival, we were offered a refreshing drink and a check-in without unnecessary formalities.

Why do we like it?

The hotel has 32 rooms and suites, arranged around the central pool. Inside, you’ll find Guatemalan textiles, hand-painted Mexican ceramics, and custom-designed furniture from Guadalajara. The Coco-Mat mattresses enhance the sense of rest. Some rooms feature outdoor showers or bathtubs, designed to take advantage of the climate and the privacy of the location.

The common areas—restaurant, library, and lounges—form the heart of the hotel. These are open spaces with natural shade and large tables, suitable both for relaxing and working calmly. For meetings or events, the hotel offers well-defined spaces without losing the feeling of retreat.

At the restaurant Benno, led by Executive Chef Edgar Palau, the menu is based on local ingredients and straightforward execution. During our visit, we had the grilled catch of the day, served with a light herb and seed sauce, accompanied by fresh vegetables. We also ordered the char-grilled octopus, perfectly seared without excess. To drink, white wine and a Negroni at sunset. The “choyero” breakfast featured machaca burritos with handmade flour tortillas, avocado, ranch cheese, and beans. The hotel also offers cooking classes, focusing on basic sashimi and ceviche techniques.

The Playita Beach Club acts as an extension toward the sea. In the afternoon, during happy hour, it becomes one of the hotel’s best spots: classic cocktails, shared snacks. From the menu, it’s worth trying the ceviche of the day, raw fish tostadas with citrus, and the green salad with avocado, tomato, and nuts. The club can be reserved by both hotel guests and outside visitors.

In addition, Hotel San Cristóbal offers experiences connected to the community and natural surroundings, such as surf lessons with locals and guided hikes. For long stays or work trips, the hotel provides an environment conducive to focus without feeling isolated.

Recognized with a MICHELIN Key, Hotel San Cristóbal is one of the most consistent offerings in Todos Santos. More than a hotel, it’s a space designed for staying not just a weekend, but for a full vacation.

@hotelsancristobal