Olivea Farm to Table

The Best Restaurants in Valle de Guadalupe, Mexico | Eater San Diego

"Beyond the padel courts and olive trees on the grounds of Mya Hotel Boutique is a modern rustic dining room that features seasonal ingredients from the restaurant’s garden where each course centers on the farm-to-table menu. The eight-course tasting menu is designed by chef Eduardo Zaragoza, who previously cooked for chef Jair Téllez at Merotoro in Mexico City, and the now-shuttered landmark restaurant, Laja. Olivea’s rotating menu offerings might include an arrangement of bluefin tuna in a pool of leche de tigre, callo de hacha and chione clam over a pistachio puree, and 15-day aged duck paired with a silky mash of roasted carrots, depending on the season." - Bill Esparza