Michelin-starred tasting menu with creative seafood & duck dishes
Viñedos de la Reina, México 3 Supermanzana KM. 71 KM 71, 22034 Francisco Zarco, B.C., Mexico Get directions
MX$1,000+
"What began as a three-seater tasting menu restaurant in 2021 by chef Esteban Lluis had bounced around to a pair of locations before securing its current space inside Viñedos de la Reina. Turns out third time’s a charm. The Mexicali native is doing some of the most exciting cooking with seafood like gooseneck barnacles and smoked oyster in a tarragon and chile guajillo butter, or a tostada of pickled mussel, sea urchin on a spread of mussel pâté. Indulge in the festín de conchas, a maritime feast of local, seasonal oysters, blood clams, ceviches made with geoducks, or chocolata clams. Don’t miss out on the 6-course tasting menu. Counting dishes such as tender abalone flecked with squid ink chicharrón over a pool of fermented ponzu, Lluis’ restaurant is the one to watch in 2024." - Bill Esparza
"Damiana boasts a stunning setting, nestled on the Viñedos de la Reina property. Two rows of trees provide shade for the tables lined up on the patio for those who want to dine outdoors.Chef Esteban Lluis celebrates the local valley's products in his multicourse tasting menu that is contemporary Mexican at its core. The kitchen plays with presentation and expectations in fun and creative ways. The dishes are bold and brilliantly executed, as in the perfectly cooked, crispy duck served over pickled cabbage and sided by carrot purée and duck confit wrapped in Swiss chard. Desserts make a lasting impression, especially the pumpkin crème brûlée on a mandarin dacquoise cake or the guava flan with crispy phyllo sheets." - Michelin Inspector
"Damiana boasts a stunning setting, nestled on the Viñedos de la Reina property. Two rows of trees provide shade for the tables lined up on the patio for those who want to dine outdoors. Chef Esteban Lluis celebrates the local valley's products in his multicourse tasting menu that is contemporary Mexican at its core. The kitchen plays with presentation and expectations in fun and creative ways. The dishes are bold and brilliantly executed, as in the perfectly cooked, crispy duck served over pickled cabbage and sided by carrot purée and duck confit wrapped in Swiss chard. Desserts make a lasting impression, especially the pumpkin crème brûlée on a mandarin dacquoise cake or the guava flan with crispy phyllo sheets." - The MICHELIN Guide US Editorial Team
"Earning a Michelin star in the first edition of the Michelin Guide Mexico and listed as one of Eater’s essential Valle de Guadalupe dining destinations, Damiana offers a tasting menu-style fine-dining experience on the grounds of Viñedos de la Reina and is the Baja restaurant from which Esteban Lluis will draw inspiration for his work at Kaluú." - Candice Woo
"An acclaimed restaurant in Baja California known for its exquisite regional dishes."