Valle de Guadalupe Restaurants
We’ve compiled the best of the best in Valle de Guadalupe - browse our top choices for Restaurants during your stay.
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We’ve compiled the best of the best in Valle de Guadalupe - browse our top choices for Restaurants during your stay.
Set aside three hours for this extraordinary dining experience inside a cozy little house. Celebrity chef Jair Téllez's ambitious prix-fixe menus (there are four-course and eight-course versions) change frequently, but may include chione clam soup, yellowtail tartare, and braised beef with butternut squash and cauliflower purée, all served with excellent regional wines. After the main entrée, cleanse your palate with refreshing orange-carrot-mint sorbet, and then sink your teeth into one of their savory desserts like churros with carob tree ice cream. Don't be surprised if a bonus course suddenly appears at some point throughout your meal. If you aren't satisfied with the portions, simply ask for more at no extra charge. Polished woods and windows overlooking the valley make the dining room and outdoor plaza as sleek as the menu. A meal here is well worth the drive.
Named for its location on the map, this upscale restaurant at El Cielo Vineyards specializes in grilled cuts and Baja-Yucatán cuisine. Suggested El Cielo wines are listed next to each menu item to assure a perfect pairing with dishes baked in annatto, sour orange, and other unique indigenous spices. The pork belly tacos are particularly good, as is the cast-iron octopus bathed in chili oil. The main challenge is deciding between the guava cheesecake or the chocolate ganache pudding. If you come by for lunch, you’ll likely see a hot air balloon or helicopter landing on the lawn right in front of your table. This is one of the most prestigious forms of arrival for weekend wine tasters coming from San Diego.
With sprawling views of vineyards, this restaurant and open-air kitchen is shaded by a thatched palapa and surrounded by acres of farmland where chef Roberto Alcocer gathers ingredients. Beer, wine, vegetables, fruit, cheese, bread, meat, eggs, honey—nearly everything served is from the on-site farm, making this a true farm-to-table experience. Each plate is a work of art, including the fish tostada with salsa macha and the grilled oyster mushrooms. Fresh fish is adorned with edible flowers, like the catch of the day with black jícama dyed in squid ink. Ten-course tastings are available for $75, which is reasonable considering the quality of the food. The date tart with grappa ice cream is not overly sweet, allowing you to taste the flavors rather than just the sugar.
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