Villa Torél

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

"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

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

"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

Villa Torél

"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

A Revival of Landmark Restaurant Corazón de Tierra Is Returning to Valle de Guadalupe | Eater San Diego

"Cited alongside other influential establishments, Villa Torél is portrayed as part of the Valle’s early culinary renaissance—celebrated for campestre-style dining in which world-class dishes are cooked over wood fire and paired with Mexican wine." - Bill Esparza