Deckman's

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

"Chef Drew Deckman, who opening a new restaurant in San Diego, is part of a group of chefs, winemakers, and hoteliers keeping Mexico’s wine valley sustainable. Outside a cozy barn on the Mogor Ranch, he and his team work on a dirt floor just a smoke trail away from an array of Santa Maria grills. The Kumiai oysters are fresh and local, as is the grilled fish, which is sourced from sustainable stocks and served with estate-grown produce and sea beans. The steak on the barbecue is Mexican, paired with estate wines and a drizzle of olive oil, also produced on the premises. It’s presented with colorful streaks, brushes, and dots of sauces and vegetable purees on the side, showing chef Deckman’s fine dining chops while staying true to the pastoral spirit of the wine valley." - Bill Esparza

Olivea and Lunario Earn Michelin Stars in Mexico’s Valle de Guadalupe | Eater San Diego

"Continued to be recognized with a Michelin green star for sustainability." - Bill Esparza

"It's a short drive off the main road to the Cavas del Mogor property, home of this flagship restaurant. As is common in this region, the dining space is outdoors, built on a platform with tables shaded by trees and a roof lit with cafe lights. In the middle, a live fire kitchen takes center stage.Drew Deckman's cooking is contemporary Mexican, as in a tempura fried soft shell crab on a bed of dressed arugula and sorrel leaves with avocado purée and a Pilsner foam. Main dishes, like the short rib or smoked chicken with potatoes and sauerkraut, lean hearty. Ingredients are top notch and there is a strong commitment to sustainability.Just up the hill is Baja Omakase, Deckman's ode to local sourced fish with Mexican sake." - Michelin Inspector

How to Visit Valle de Guadalupe, Mexico's 'Napa Valley'

"Leaning into a farm-to-table ethos, the rustic-chic open-air setting uses strings of patio lights, open flames, and a rancho aesthetic; though the kitchen team may operate on a dirt floor, the plates are described as white-glove quality — think sustainably sourced grilled fish, steak on the barbecue, rustic root vegetables, and succulent, juicy oysters — and the operation is associated with chef Drew Deckman." - Travel + Leisure Staff

How to Visit Valle de Guadalupe, Mexico's 'Napa Valley'

"Leaning into the farm-to-table ethos, Deckman's rustic-chic open-air restaurant sets the mood with strings of patio lights, open flames, and a rancho aesthetic. The kitchen team here may operate on a dirt floor, but the plates are nothing short of white glove (think sustainably sourced grilled fish, steak on the barbecue, rustic root vegetables, and succulent, juicy oysters)." - 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-