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Slide Corte de carne en la plancha.
A Culinary Experience

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.

Slide Entradas de platillo Parcela 70. "The best in country gastronomy" - VALLE DE GUADALUPE
Chef Alex Rubio parado frente a un asado.
Our chef

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

$390.00

Duo of ceviches. Green shrimp ceviche: with basil pesto, avocado, onion and jalapeño. Octopus ceviche: with soy sauce, sesame oil and yellow lemon. Pairing: Herencia Blanco, Herencia Rosado.

CHEESE PLATTER

$420.00

Regional cheeses and charcuterie.

WARM VEGETABLES

$325.00

Sautée vegetables with honey glaze and jocoque. To Share. Pairing: Tempranillo, Herencia Tinto

BRIE CHEESE

$320.00

Baked brie cheese on a bed of pears with honey and nuts. To Share. Pairing: Herencia Blanco, Herencia Tinto, Reserva

EMPANADAS GALLEGAS

$300.00

Galician Style empanadas made with seasonal ingredients. To Share. Pairing: Tempranillo, Sangiovese.

BASIL FLATBREAD

$260.00

Basil pesto, fresh mozzarella cheese, semi-ripe cheese, prosciutto, lettuce mix with balsamic vinaigrette.

TOMATOE FLATBREAD

$245.00

Marinara sauce, bacon, fresh mozzarella cheese, feta cheese and dehydrated tomatoes.

PORK BELLY CASSEROLE

$300.00

Pork belly smoked for 3 hours, with Pepper Jam sauce. Accompanied with tortillas.

SALADS

BURRATA SALAD

$350.00

Burrata cheese, accompanied with a mix of lettuce, black olives, cherry tomato and blueberry. Served with two vinaigrettes: lemon and honeyed balsamic.

PLATES

RIB EYE

$2035.00

750 gr. US Prime Rib Eye on volcanic stone with roasted potatoes and sauteé grapes. To Share. Pairing: Malbec, Herencia Tinto, Mezcla Italiana

GREEN PASTA

$290.00

Homemade spaghetti with basil pesto sauce, buttered shrimp and parmesan cheese.

LAMB RACK

$510.00

Lamb rack, asparagus puree and demi glace sauce. Accompanied with chambray potatoes with butter.

DUCK CIABATTA

$250.00

Ciabatta bread, coffee crusted duck pastrami, goat cheese with pear, gouda cheese, lettuce mix and dehydrated tomato. Accompanied with his corn with butter.

DESSERTS

THE GRANDPA'S PIZZA

$190.00

Cheese and quince pizza. Pairing: Herencia Tinto, Reserva

SPRING DESSERT

$130.00

Brownie, Oreo cookie dust and vanilla ice cream. Pairing: Herencia Tinto, Reserva.

CHOCOLATE CAKE

$170.00

Brownie, Oreo cookie dust and vanilla ice cream.

Group Menus (For 4 people)

Option 01 – $4,440 M.N per group of 4

CEVICHE SAMPLER

Duo of ceviches. Green shrimp ceviche: with basil pesto, avocado, onion and jalapeño.

EMPANADAS GALLEGAS

Galician Style empanadas made with seasonal ingredients.

WARM VEGETABLES

Sautée vegetables with honey glaze and jocoque.

RIB EYE

700 gr. US Prime Rib Eye on volcanic stone with roasted potatoes and sauteé grapes.

THE GRANDPA'S PIZZA

Cheese and quince pizza.

Option 02 – $2,640 M.N per group of 4

BRIE CHEESE

Baked brie cheese on a bed of pears with honey and nuts.

BURRATA SALAD

Burrata cheese, accompanied with a mix of lettuce, black olives, cherry tomato and blueberry. Served with two vinaigrettes: lemon and honeyed balsamic.

FLAT BREAD TO CHOOSE: BASIL OR TOMATOE

Basil: Basil pesto, fresh mozzarella cheese, semi-ripe cheese, prosciutto, lettuce mix with balsamic vinaigrette. Tomatoe: Marinara sauce, bacon, fresh mozzarella cheese, feta cheese and dehydrated tomatoes.

GREEN PASTA

Homemade spaghetti with basil pesto sauce, buttered shrimp and parmesan cheese.

CHOCOLATE CAKE

Brownie, Oreo cookie dust and vanilla ice cream.

Group Policies
  • All of our menus are subject to change without prior notice, both at the level of dishes and their cost.
  • Groups of 10 people or more require a 50% deposit and reservation at least 5 days in advance. There will be no refund in the event of cancellation.
  • In groups of 10 people or more, a 15% service fee will be applied.
  • Due to hygiene measures, only one payment per the entire group will be allowed.
  • Your are requested to be present at the winery 10 minutes before your reservation time.

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:
Thursday to Monday
12:00 p.m. - 7:00 p.m.

Groups of 10 or more with booking
Book online now or call at: (646) 156 8046