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
OCTOPUS CEVICHE
Tender octopus in sesame oil bathed in ponzu sauce.
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
CHILORIO EMPANADAS
Galician-style empanadas, with chipotle dressing and dehydrated tomato.
PORK BELLY CASSEROLE
Confit and smoked pork belly, on creamy avocado with a touch of pepper jam.
PORTOBELLO CARPACCIO
Warm Portobello mushroom glazed with oyster sauce served on top of tomato pesto.
PORK OR MUSHROOM BAOS
Stir-fried in a Korean-style sauce, made with soy sauce and spices, pickled cucumber, and crispy pork rind crumbs.
SALADS
BURRATA SALAD
Burrata cheese, accompanied with a mix of lettuce, black olives, cherry tomato and blueberry.
PIZZAS
TOMATO
Marinara sauce, bacon, fresh mozzarella cheese, feta cheese and dehydrated tomatoes.
BEEF SHANK
Tomato sauce, slow-cooked beef shank, fresh mozzarella, a touch of chimichurri, and fresh arugula.
MAIN COURSES
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
WAGYU RIB EYE
350 g cut, glazed with oyster sauce and served with sautéed vegetables.
LAMB RACK
Tender lamb rack, seared and served with asparagus puree and confit potatoes.
GNOCCHI
Potato pasta in tomato sauce, with peperoncino, fresh mozzarella, and spinach.
RISOTTO WITH SHANK MEAT
Braised shank meat in Parmesan risotto with butter.
CAULIFLOWER
Roasted cauliflower served with roasted garlic puree, arugula, and Parmesan cheese.
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.
LEMON TART
With lemon cream from the orchard.
Group Menus (For 4 people)
Option 01 – $4,200 M.N per group of 4
BRIE CHEESE
Baked brie cheese on a bed of pears with honey and nuts.
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 – $2,900 M.N per group of 4
OCTOPUS CEVICHE
Tender octopus in sesame oil bathed in ponzu sauce.
BURRATA SALAD
Burrata cheese, accompanied with a mix of lettuce, black olives, cherry tomato and blueberry.
GNOCCHI
Potato pasta in tomato sauce, with peperoncino, fresh mozzarella, and spinach.
PORK SHANK CASSEROLE
Braised and oven-roasted pork shank accompanied by green sauce and pickled pearl onions.
APPLE CASSEROLE
Baked cinnamon applesauce, topped with vanilla crumble.
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