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. 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
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.
BASIL FLATBREAD
Basil pesto, fresh mozzarella cheese, semi-ripe cheese, prosciutto, lettuce mix with balsamic vinaigrette.
TOMATOE FLATBREAD
Marinara sauce, bacon, fresh mozzarella cheese, feta cheese and dehydrated tomatoes.
PORK BELLY CASSEROLE
Pork belly smoked for 3 hours, with Pepper Jam sauce. Accompanied with tortillas.
SALADS
BURRATA SALAD
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
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
Homemade spaghetti with basil pesto sauce, buttered shrimp and parmesan cheese.
DUCK CIABATTA
Ciabatta bread, coffee crusted duck pastrami, goat cheese with pear, gouda cheese, lettuce mix and dehydrated tomato. Accompanied with his corn with butter.
LAMB RACK
Lamb rack, asparagus puree and demi glace sauce. Accompanied with chambray potatoes with butter.
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.
CHOCOLATE CAKE
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:
Groups of 10 or more with booking
Book online now or call at: (646) 156 8046