9 Best Restaurants in Valle de Guadalupe, Los Cabos and the Baja Peninsula

Read the sign on wall that asks, “Do you oyster?” and then dive into a culinary journey that blends an alfresco shell bar with local sparkling wines. Bypass the à la carte options of poke, and shellfish tostadas (although equally delicious), and go straight for the seven-course tasting menu ($100) that makes this place one to brag about. You’ll be shaking your head in amazement with oysters on the half shell, clam ceviche, seared abalone, and tempura oyster tacos. The vineyard view takes it up a notch, with communal tables under market lights, and an open kitchen where you can watch the chef top dishes with steaming chili butter and crunchy pork belly chicharrones. If you know your oysters, you’ll be treated to only the finest species of pai pai, chignon, and kumiai. Bring your phone because this place is definitely Instagram worthy. 

It’s San Diego that connected chefs Robert Ruiz and Drew Deckman, but it’s their commitment to sustainable seafood that turned it into a 15-course sushi collaboration like none other. More than a restaurant, it’s a total dining experience that starts with a welcome drink in the vineyard as chef Ruiz prepares the sushi bar for a maximum of eight guests. Choose from one of two seatings at 3 or 7 pm, and then sit back and taste the magic. No two visits are alike, nor is there a set menu, as the chef creates dishes based on what’s fresh and available that day. The zero-waste restaurant only purchases (or harvests) ingredients on the reservation count, so everything is consumed bite by bite. Courses are remarkably memorable, just like chef Ruiz’ past that started at age six while casting lines with his grandfather. From fishing to watching cooking shows, and eventually washing dishes in Kona, Ruiz hit a turning point when his mentor told him to live out his purpose. That purpose has taken him from Tokyo to San Diego, and now to Valle de Guadalupe where he works with local purveyors and fishermen to ensure that capture methods, species, at the right time of year are all top priorities.

Imagine a restaurant where communal tables sit among sunflowers, where rosemary sprigs burn like incense, and where chefs are free to create an experimental menu. That’s Fauna, tucked within the Bruma property and run by prodigy-chef David Castro Hussong, who consistently pours out culinary magic. He’s like a pilot that doesn’t know his destination but ends up taking you to a place you never dreamed existed. Let him take control by going straight to the "Fauna Feast" tasting menu ($110/$165 with wine pairing) that may include abalone with pumpkin seeds, chocolate clams, scallops with eggplant puree, crispy pork with sauerkraut, shredded lamb with chili sauce, charred cabbage bathed in butter, and honey semifreddo that will leave your taste buds dumbfounded. At first glance prices may seem high, but portions are substantial, presentation is impressive, and the contemporary Mexican cuisine will blow your mind.

With sprawling views of vineyards, this restaurant and open-air kitchen is shaded by a thatched palapa and surrounded by acres of farmland where chef Roberto Alcocer gathers ingredients. Beer, wine, vegetables, fruit, cheese, bread, meat, eggs, honey—nearly everything served is from the on-site farm, making this a true farm-to-table experience. Each plate is a work of art, including the deconstructed salad, the sweetbread tacos, the clam chowder mousse, and the catch of the day with edible flowers. The menu changes monthly, but expect to find a celebration of colors and textures from a kitchen that delivers dishes dribbled in squid ink, topped with egg yoke, or whipped into a foam. Three, six, and 10-course tastings are available ($70, $100, $150), which are reasonable considering the quality of the food. The desserts are not overly sweet, allowing you to taste the flavors rather than just the sugar.

Pull up an equipale barrel chair and savor lunch under the canopy of a 200-year-old oak tree at this open-air restaurant, chef Javier Plascencia's tribute to local producers and the Valle lifestyle. Featured dishes change almost weekly, but you might find duck confit, kanpachi tostadas, lobster tallarines, and rib eye with sweet corn. The intriguing menu has decor to match, starting with the lantern-strewn terrace and cowhide rugs across plank floors. Six- and nine-course tasting menus (available Wednesday–Sunday) have wine pairing options. Note that this outdoor restaurant is only open during summer and fall.

Dining at Deckman’s is like stepping into the quintessential Pinterest photo, replete with an open-air kitchen, straw floor, and wooden tables adorned with wildflowers. As if the chirping birds, adobe structure, soft jazz, and vineyard views weren’t enough, you’ll find a revolving menu built around seasonable products from the neighboring Mogor Ranch. Exclusively for Deckman’s are fresh eggs, lamb, olive oil, and all things green that travel 0 kilometers from the farm to your plate. The seven-course tasting menu ($120) may highlight foie gras, oyster tacos, grilled quail, beet gazpacho, and enough veggies to justify that berry pie. Complementing the cuisine are wines from Mogor Badan or artisanal beers from Agua Mala. Don’t expect to see a freezer, plastic bottles, or soft drinks for that matter, since every item is local, organic, unprocessed, and as natural as they come. The best part of the restaurant is Drew Deckman himself, an unpretentious chef and true ambassador for the Slow Food movement. Late diners should arrive early since this romantic spot closes at 8 pm.

From the moment you see guests clinking glasses atop wine-barrel towers, you know you’re in for a memorable dining experience. On the edge of sprawling vineyards, this rustic setting has a seasonal menu to match. Chef Javier Plascencia is famous for his oak-grilled favorites like quail with chard or beef-cheek tacos. The homemade sausages and slow-cooked lamb come with sizzling sides on cast-iron skillets. If you’re just looking for a starter with a view, try the oysters, chocolate clams, or ahi tostadas. By day this alfresco spot is a family favorite, and by night romance kicks in with fire bowls illuminating grapevines creeping toward the sky. Finca Altozano is just one branch of the family tree made up of several businesses—including four eateries, a café, shop, hotel, and farm—all within the property.

Named for its location on the map, this upscale restaurant at El Cielo Vineyards specializes in grilled cuts and Baja-Yucatán cuisine. Suggested El Cielo wines are listed next to each menu item to assure a perfect pairing with dishes baked in annatto, sour orange, and other unique indigenous spices. The pork belly tacos are particularly good, as is the cast-iron octopus bathed in chili oil. The main challenge is deciding between the strawberry crumble or the chocolate ganache pudding. 

This jaw-dropping restaurant at Lomita winery is your chance to try a six- or eight-course tasting menu with a wine pairing. Grab a table overlooking the vineyards or head indoors, where a glass-roofed dining room allows the stars to shine over your table. At the helm is twentysomething chef Sheyla Alvarado, who changes the tasting menus weekly. Expect mouthwatering dishes like spider crab, suadero tacos, oyster mushrooms, firewood lamb, and, for a sweet and smooth finale, camomilla with honey. If you've fallen hard for one of the courses, simply ask for seconds at no additional cost.