Fauna
Restaurant · Ensenada ·
Award-winning tasting menus with local flavors and communal tables
Award-winning tasting menus with local flavors and communal tables
"For years, Valle de Guadalupe was dominated by a small group of chef luminaries. Then David Castro Hussong opened Fauna at the chic Bruma winery in 2017, quickly establishing his own original voice among a chorus of modern Baja Californian chefs. The chef expresses his whimsical, lighthearted approach through humble ingredients. Scallops poached in butter, brilliantly enhanced by a viscous layer of rich, charred eggplant puree, are served with small flour tortillas, making for transcendent tacos; a pork salpicón in tomatillo relish is beautifully balanced. The restaurant’s long, sturdy communal dining table is perfect for ordering up a feast, from fine shellfish, to duck sopes, to a tableside clay-baked chayote that highlights Hussong’s free-spirited cooking. In 2023, the restaurant was named to Latin America’s 50 Best Restaurants list and was the highest-ranking establishment from Mexico." - Bill Esparza
"Fauna is listed at the The World's 50 Best Restaurants in 2025 as rank 100." - The World's 50 Best Restaurants
"Set within a wine resort in the Valle de Guadalupe, this experimental yet relaxed kitchen showcases Baja California beyond the usual beach fare by pairing regionally sourced savoury plates with wines from the on‑site vineyard. The menu emphasizes local farms and ranches (lamb, quail) and thoughtful dessert work, and typical pairings might pair oysters with cayenne oil and tomato water to a crisp Sauvignon Blanc or braised lamb with chilhuacle chili sauce to a spicy Montepulciano—making wine pairing an integral part of the tasting experience." - Nicholas DeRenzo
"A highly regarded dining spot associated with the winery, praised for thoughtful pairings and modern BajaMed flavors that attract food-focused travelers." - Travel + Leisure Editors
"Fauna is one of Baja California's local-turned-international legends. Rabinor says, "An experimental daily menu, the restaurant's strong suit, is possible thanks to an amazingly creative team led by chef David Castro Hussong, whose wide experience at such a young age is well-reflected in the menu." - 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-