The best-kept secret of Valle de Guadalupe.
Upon arriving in Valle de Guadalupe, the one thing I couldn’t stop hearing about was the pumpkin crème brûlée with mandarin dacquoise at Damiana, so I decided to try it for myself.
From the moment I arrived at Damiana, its surroundings completely enveloped me. Located within Viñedos de la Reina in the heart of Valle de Guadalupe, the restaurant offers a serene and charming atmosphere.
I chose to sit on the patio, where two rows of trees provide welcoming shade, perfect for enjoying an outdoor dining experience. Chef Esteban Lluis has created a tasting menu that honors local ingredients with a contemporary and sophisticated approach.
Each dish reflects a deep respect for the product and flawless execution. One of the dishes that impressed me the most was the crispy duck, served over pickled cabbage with velvety carrot purée and duck confit wrapped in Swiss chard. Each bite offered a perfect harmony of textures and flavors.
I loved discovering that many of the ingredients come from their own garden, ensuring freshness and quality in every preparation. To close the experience, the desserts were a true revelation, but the guava flan with crispy filo leaves became my favorite
Each dish reflects a deep respect for the product and flawless execution. One of the dishes that impressed me the most was the crispy duck, served over pickled cabbage with velvety carrot purée and duck confit wrapped in Swiss chard. Each bite offered a perfect harmony of textures and flavors.
I loved discovering that many of the ingredients come from their own garden, ensuring freshness and quality in every preparation. To close the experience, the desserts were a true revelation, but the guava flan with crispy filo leaves became my favorite