Animalón
Fine dining restaurant · Ensenada ·
Michelin-starred dining under a 200-year-old oak tree
Michelin-starred dining under a 200-year-old oak tree
"Chef Javier Plascencia has created a gastronomic wonderland of restaurants at his sizable property but the best seat is at a couple of dozen tables under a 200-year-old oak tree down the hill. Led by executive chef Oscar Torres, Animalon portrays a modern vision of Mexican wine country that celebrates the smoky flavors of the campestre with clay-baked lamb barbacoa and seared sea bass with sea urchin cream. The Mexican foie gras coulant is a decadent pleasure, and mussels served in false shells made from charred potatoes evoke a Baja seaside snack through a modernist lens. Plascencia celebrates the extreme pleasures of drinking wine, eating food cooked with fire, and indulging in opulent yet accessible products." - Bill Esparza
"Retained its one Michelin star from the previous year." - Bill Esparza
"Many restaurants claim to be transporting, but how many deliver on the promise? Animalón certainly does. In season, this spot shines with an al fresco dining space under a centuries-old oak tree (during colder months, they move to a pop-up space). It's the very definition of tranquility, yet with owner Javier Plascencia at the helm, it's equally thrilling.The contemporary Mexican cuisine pulls influences from all over the country. The kitchen's vision is apparent in dishes like beer-braised barbacoa wrapped in a banana leaf, steamed and smoked in a pig's bladder, then served tableside for a dramatic presentation. Meanwhile, a tableside pour of tomato broth infused with chocolate clams is equal parts sweet, savory, and gently spicy." - Michelin Inspector
"Led by 2024 MICHELIN Guide Mexico Sommelier Award winner Lauren Plascencia, the One MICHELIN Star restaurant’s wine program keeps a couple of classics and big-sellers—really good wines people enjoy no matter the occasion—and then selects additional bottles to pair closely with the seasonal menu and the dishes currently offered. The approach prioritizes quality and enjoyment over price or production size." - The MICHELIN Guide US Editorial Team
"Tucked in the shadow of a 200-year-old oak, this restaurant has quickly risen to the top of Mexico lists; it serves a seasonal tasting menu in six- or nine-course setups, drawing on inspiration from Valle de Guadalupe and the Baja region, and is led by chef Javier Plascencia." - Travel + Leisure Staff