"My endless pursuit of uniqueness in my creativity drives my passion for success. My cuisine has always been inspired from my surroundings, especially the people and local flavor which push my imagination in new directions. I am blessed with the ability to walk outside of the Dos Brisas kitchen and connect with ingredients on our organic farm, allowing me to understand the different life cycles of plants and their growing seasons. Nothing gives me more pleasure than to share these insights with our guests through my cuisine each day."
Menus 75-250 USD t. 6.75% s.n.i. 20% (meals on terrace, picnics available, air conditioned restaurant)
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Restaurant: Monday and Tuesday.
From July 1st to August 31st.
Associate the finest tastes with nutrition and health to show our guests how fine “cuisine” and well-being go hand in hand.
The Inn at Dos Brisas boasts 42 acres of USDA-certified organic farmland and a 7,000-sq-ft greenhouse at guests’ fingertips to tour, taste and harvest. Menus at the resort’s Forbes Five-Star restaurant are based upon the land’s daily harvest, blending a vegetable-centric focus with a creative Texas flair. The property grows more than 400 different varieties of produce year-round, 80% of them heirloom variety, all without the use of hormones, synthetic fertilizers or pesticides. A typical day at Dos Brisas reads like an epicurean dream: An early morning farm tour followed by harvesting some of your favorite vegetables, creating a delicious meal during a private cooking demo.Guests are offered informal education on gardening, varietal selections, organic pest control… No detail is spared in providing guests with the ultimate pitchfork-to-plate dining experience.