Conchas de Piedra according to MICHELIN Guide

This rustic-chic collaboration from the people behind Deckman’s and Casa de Piedra, one of the many wineries in the valley, brings together what both places do best—seafood and sparkling wine. The outdoor dining area is warm and inviting thanks to communal tables, café lights strung overhead and a jaunty instrumental playlist. Every dish is stunning, with balanced flavors and bright colors.

Casa de Piedra was born as a family-inspired project in 1997 in the pueblo of San Antonio de Las Minas. Known as “The Pioneer of Mexican winemaking,” owner and winemaker Hugo D’ Acosta is revered in the Guadalupe Valley for his vision and contributions to the local wine industry. The driving idea for Casa de Piedra is to produce wines that are characterized by their “origin”.

Damiana according to MICHELIN Guide

Damiana boasts a stunning setting, nestled on the Viñedos de la Reina property. Two rows of trees provide shade for the tables lined up on the patio for those who want to dine outdoors. Chef Esteban Lluis celebrates the local valley’s products in his multicourse tasting menu that is contemporary Mexican at its core. The kitchen plays with presentation and expectations in fun and creative ways.

Bruma was launched with the intention of establishing the premier wine brand in Mexico. Bruma’s mission is to make wines that reflect the nature of their terroir and the typicity of their varietals through biodynamic and sustainable farming. Lulú Martinez joined Bruma Vinícola in 2019, where she has made radical shifts in the region’s winemaking philosophies, raising the bar for Mexican wine.

Animalón according to MICHELIN Guide

Many restaurants claim to be transporting, but how many deliver on the promise? Animalón certainly does. In season, this spot shines with an al fresco dining space under a centuries-old oak tree (during colder months, they move to a pop-up space). It’s the very definition of tranquility, yet with owner Javier Plascencia at the helm, it’s equally thrilling.