Nestled in Casa de Piedra winery, Conchas de Piedra serves mouthwatering Baja seafood, expertly paired with Hugo D'Acosta's sparkling wines, all in a charming outdoor vibe.
Carretera Ensenada Tecate Kilometro 93.5, San Antonio de las Minas, 22761 Francisco Zarco, B.C., Mexico Get directions
MX$1,000+
"Drew Deckman (of aforementioned Deckman's) has another venture in Valle de Guadalupe, and for this one, he teamed up with Casa de Piedra winery to bring sinfully good seafood and wine pairings. Menu items include sea urchin bruschettas, fresh clams, and oodles of oysters, all served on communal wooden tables overlooking the vineyards." - Meagan Drillinger Meagan Drillinger Meagan Drillinger left New York City for a life on the road. She has spent the majority of her career traveling and living in Mexico, and is passionate about seeing destinations in a slow-
"A Baja California restaurant awarded for its sustainable practices, serving seafood with a unique twist."
"This rustic-chic collaboration features a compact, seafood-focused menu offering aguachiles, ceviches, and warm dishes like seared abalone. Every dish is stunning with balanced flavors and bright colors." - The MICHELIN Guide US Editorial Team
"This rustic-chic collaboration from the people behind Deckman’s and Casa de Piedra, one of the many wineries in the valley, brings together what both places do best—seafood and sparkling wine. The outdoor dining area is warm and inviting thanks to communal tables, café lights strung overhead and a jaunty instrumental playlist. It's a compact, seafood-focused menu offering aguachiles, ceviches, and warm dishes like seared abalone. Every dish is stunning, with balanced flavors and bright colors. Clam ceviche, served in two petite clam shells balanced on small pebbles, is just one example. For a heartier dish, consider the crispy oyster taco. A single scoop of cucumber sorbet served in an abalone shell is clever and fresh." - Michelin Inspector
"The pairing of two Valle de Guadalupe greats seemed inevitable and the result is now required eating for visitors. Set atop the seminal Casa de Piedra winery, Conchas de Piedra serves local, seasonal shellfish by chef Drew Deckman paired with oenologist Hugo D’Acosta’s delicious bubbly, Espuma de Piedra. Free-flowing pours of blanc de blancs and blanc de noirs set the mood at long communal benches. Start with a dozen Kumamoto, Nautilus, or Kumiai oysters, plus sea urchin bruschettas, then follow with whatever clam is on the menu, especially if it’s the pristine chocolate clam adorned with edible flowers. This is one of the best places anywhere to indulge in shellfish." - Bill Esparza
