Villa Torél
Restaurant · Ensenada ·
Farm-to-table dining with deep flavors, outdoor terraces, and local wines
Farm-to-table dining with deep flavors, outdoor terraces, and local wines
"Monterrey-born chef Alfredo Villanueva has established himself as a serious player for his clever takes on dishes and deft hand at making food that’s simple, beautiful, and delicious. Villanueva’s new space is a sunny, inviting patio attached to the Santo Tomás winery in San Antonio. Chocolate clams are prepared with baby vegetables and a light squeeze of lime, while sweet duck breast is grilled and sliced, then set in a garden of lettuces and a bouquet of wildflowers. For a taste of Villanueva’s northern pedigree, order a grilled medium-rare steak, served sliced on a board with salsa and tortillas." - Bill Esparza
"Listed as a Bib Gourmand in the 2025 Michelin Guide México." - Bill Esparza
"Chef Alfredo Villanueva is at the helm of this spot tucked within the Santo Tomás winery. Framed by lavender bushes and citrus trees, it's entirely outside (read: best visited in season) and shares views of the rolling hills. The breezy ambience is echoed in the casually sophisticated Mexican menu with contemporary French and European touches, as in a crudo of horse mackerel served with blue corn tostadas. Rice with pastrami lengua is a creative dish that manages to be perfectly satisfying, while bold flavors appear in a dish of roasted eggplant with shredded smoked bluefin tuna. Dishes are sized for sharing, and desserts bear the same rustic elegance, with options that span crispy-crinkled layers of phyllo with jocoque, chopped pistachios, and local honey to a wedge of warm date tart." - Michelin Inspector
"Chef Alfredo Villanueva is at the helm of this spot tucked within the Santo Tomás winery. Framed by lavender bushes and citrus trees, it's entirely outside (read: best visited in season) and shares views of the rolling hills. The breezy ambience is echoed in the casually sophisticated Mexican menu with contemporary French and European touches, as in a crudo of horse mackerel served with blue corn tostadas. Rice with pastrami lengua is a creative dish that manages to be perfectly satisfying, while bold flavors appear in a dish of roasted eggplant with shredded smoked bluefin tuna. Dishes are sized for sharing, and desserts bear the same rustic elegance, with options that span crispy-crinkled layers of phyllo with jocoque, chopped pistachios, and local honey to a wedge of warm date tart." - The MICHELIN Guide US Editorial Team
"Chef Alfredo Villanueva is at the helm of this spot tucked within the Santo Tomás winery. Framed by lavender bushes and citrus trees, it's entirely outside (read: best visited in season) and shares views of the rolling hills. The breezy ambience is echoed in the casually sophisticated Mexican menu with contemporary French and European touches, as in a crudo of horse mackerel served with blue corn tostadas. Rice with pastrami lengua is a creative dish that manages to be perfectly satisfying, while bold flavors appear in a dish of roasted eggplant with shredded smoked bluefin tuna. Dishes are sized for sharing, and desserts bear the same rustic elegance, with options that span crispy-crinkled layers of phyllo with jocoque, chopped pistachios, and local honey to a wedge of warm date tart." - Michelin Inspector