BEST OF Valle de Guadalupe: Our Top 5 Restaurants
No, it’s not just the hype. What you’ve heard about the gastronomic scene in Valle de Guadalupe is all it's built up to be. These are our top 5 Valle de Guadalupe restaurant picks that will take your senses on a delicious culinary adventure.
Fauna Restaurant by Chef David Castro Hussong
It has remained standing as one of people’s favorites, for locals and visitors alike. Thanks to the collaboration of two visionary minds, Fauna’s innovative cuisine approaches traditional Mexican dishes with a sustainable and modern eye. As the menu changes according to ingredient availability and seasonality, don’t be surprised to find yourself discovering something new each time you sit down to dine.
Primitivo Restaurant
Dedicated to preserving the essence of nature, Primitivo bases its dishes off of a deep reverence to the animal being cooked. The three or five course menu revolves around a chosen protein, land or sea, depending on what the hunt or catch of the day is. Every plate is made with a different part of the same animal prepared each in its own unique way. Click here to check the video and feel the vibes of this place
Animalon Restaurant by Chef Javier Plascencia, Executive Chef Oscar Torres
Chef Javier Plascencia is synonymous with Baja California cuisine and his restaurant, Animalon, has become an icon for Valle de Guadalupe. Nestled under the shade of a long-living oak tree lies the perfect fusion of flavors achieved by the work of masterful hands and carefully selected ingredients. The five, eight or twelve course menu changes every so often to serve the best of every season.
Deckman’s en El Mogor Restaurant by chef Drew Deckman
Sustainability is on every restaurant’s vocabulary now-a-days but few truly embody it. Keeping true to their mission Deckman’s produce and meats are responsibly sourced by local farmers, fishermen and artisanal producers all in the Baja California peninsula. The final dishes are imbued with the aromas and flavors of an authentic country kitchen.
Damiana by Chef Esteban Lluis
With deep roots in Cachanilla culture and an obsession-like tendency to roast almost everything, Damiana brings a fired up rusticity to the restaurant world. Remaining loyal to upkeep an intimate and wholesome experience, the farm to table dishes are cooked and served by the chef and owner of the restaurant.
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