Our Restaurant
In our restaurant, located in the heart of the wine route, Chef Alex Rubio uses fresh ingredients from our garden and the rest of the region to create plates adjusted to the wines of the house, offering unique gastronomical experiences.
Culinary Philosophy
When Chef Alex Rubio designs menus for our restaurant, he does it by always incorporating seasonal ingredients originated from Valle de Guadalupe and the Ensenada port, creating plates that showcase the balance of the Bodegas F. Rubio wines: Mexican wines, Baja California wines. His objective is to create recipes that show the bridge of flavors existing between plates and wines, achieving a perfect marriage.
Also, with the conviction of always strengthening the region, all the used products in our kitchen come from local organic producers, from cheeses crafted in Rancho Cortez to proteins acquired in small valley farms.
Finally, we believe in an open door philosophy, where gastronomy students from the region are received by Chef Alex Rubio to learn about his cooking and thus continue to develop professionally.
Menu
Every weekend you can find a different and complementary dish
to the permanent menu. Ask your host!
STARTERS
CEVICHE SAMPLER
Duo of ceviches, Fish ceviche: cured fish, tomato water, avocado puree and coriander. Octopus ceviche: soy sauce, sesame oil and yellow lemon. Pairing: Herencia Blanco, Herencia Rosado.
CHEESE PLATTER
Regional cheeses and charcuterie.
WARM VEGETABLES
Sautée vegetables with honey glaze and jocoque. To Share. Pairing: Tempranillo, Herencia Tinto
BRIE CHEESE
Baked brie cheese on a bed of pears with honey and nuts. To Share. Pairing: Herencia Blanco, Herencia Tinto, Reserva
EMPANADAS GALLEGAS
Galician Style empanadas made with seasonal ingredients. To Share. Pairing: Tempranillo, Sangiovese.
VEGGIE FLATBREAD
Peppers, olives, onion, zucchini, mozzarella and parmesan. For two.
MEAT FLATBREAD
Sausages, banana peppers, Mozzarella and Parmesan cheese. For two.
SALADS
GREEK SALAD
Lettuce, shallot, black olives, red onion, banana peppers, feta cheese and vinaigrette.
PLATES
RIB EYE
750 gr. US Prime Rib Eye on volcanic stone with roasted potatoes and sauteé grapes. To Share. Pairing: Malbec, Herencia Tinto, Mezcla Italiana
SHRIMP PASTA
Homemade pasta with dehydrated tomato pesto sauce, bacon and shrimp.
DESSERTS
THE GRANDPA'S PIZZA
Cheese and quince pizza. Pairing: Herencia Tinto, Reserva
SPRING DESSERT
Brownie, Oreo cookie dust and vanilla ice cream. Pairing: Herencia Tinto, Reserva.
Make your Reservation Here
In our restaurant, you will be able to relish in meals with the flavor of the fields, accompanied by our wine, in a relaxed environment in Valle de Guadalupe.
Timetable:
Groups of 10 or more with booking
Book online now or call at: (646) 156 8046