Olivea Farm to Table

Lilo in Carlsbad Earns San Diego’s Only New Michelin Star for 2025 | Eater San Diego

"A Valle de Guadalupe operation that was among the first in the region to be awarded Michelin stars when the Michelin Guide for Mexico recognized restaurants in Baja California." - Matthew Kang

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

"Beyond the padel courts and olive trees on the grounds of Mya Hotel Boutique is a modern rustic dining room that features seasonal ingredients from the restaurant’s garden where each course centers on the farm-to-table menu. The eight-course tasting menu is designed by chef Eduardo Zaragoza, who previously cooked for chef Jair Téllez at Merotoro in Mexico City, and the now-shuttered landmark restaurant, Laja. Olivea’s rotating menu offerings might include an arrangement of bluefin tuna in a pool of leche de tigre, callo de hacha and chione clam over a pistachio puree, and 15-day aged duck paired with a silky mash of roasted carrots, depending on the season." - Bill Esparza

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

"Earned its first Michelin star in the latest guide and was also awarded a Michelin green star for sustainability; it sources produce from its own garden, practices organic farming, recycles greywater for irrigation, and powers operations with solar energy." - Bill Esparza

"Set inside a boutique hotel, this charming restaurant displays a confident simplicity and purity of flavor on a frequently changing seasonal menu. It wears its farm-to-table bona fides on its sleeve thanks to pristine produce that arrives daily from nearby acreage that is organically and sustainably tended. Guests select between multicourse vegetarian or seafood-forward menus, with a handful of à la carte offerings, and will find equal satisfaction in main dishes like their daily catch with a celeriac puree or grilled octopus atop mole blanco. Desserts, like caramelized plums with a purple basil sorbet or a squash-filled eclair with kohlrabi ice cream, are particularly intriguing." - Michelin Inspector

Olivea Farm to Table

"Located inside a boutique hotel fittingly dotted with olive trees, this charming newcomer is a promising addition to the local restaurant scene. The frequently changing seasonal menu displays a confident simplicity and purity of flavor, wearing its farm-to-table bona fides on its sleeve thanks to pristine produce that arrives daily from nearby acreage. Guests select between prix fixe options of four or eight courses (in warmer months, pizzas and ceviche are also available outdoors) and will find equal satisfaction in a warm salad of delicate greens and young vegetables, or a crisp-skinned dry aged duck breast with silky cauliflower purée. Desserts, like one combining orange and carrot sorbet with olive caramel, are particularly intriguing." - Michelin Inspector