La Terrasse San Roman

We came and La Terrace at 1:30 for lunch. This place looks like a flying saucer ready to go to the room. It has a wine tasting room and we tasted a few wines for free to get one for lunch. We liked the magma, an award-winning red wine with a price to match. It was delicious! This restaurant is not for the weak purse. I had to start the French onion soup as well as everything I tasted in France, and the roasted pig, with excellent plum sauce. Five stars. My wife had the hearts of palm salad, the hearts are roasted, which was great. Then she had roasted the fire, in a pear sauce. Five stars. Both my sister and her husband had the local oysters from this world, and she had the fresh fish, yellowtail, which tasted fishy and not so fresh. Two stars. He had the roasted chicken with was stellar. When it was my wife's birthday, they offered a 15-layer cake for free, very tasty. My sister also ordered the apple-burritos that were like Austrian/German strudel. Excellent. The bill including the wine came to $170. before the tip. The food is excellent here, but a tad about price in my opinion. If you thought this review would be helpful, let Trip Advisor know.

As a regular traveler and guide in Baja 's Valle de Guadalupe I had the pleasure to visit and pamper in so many of the magnificent wineries and restaurants that the region has become famous for its host. Regularly on world-renowned lists of best restaurants, the region has earned a reputation for excellence in the Epicurean world. And just like every cook did an enormous job to marry Baja ingredients with other profiles and techniques, guests have some to expect, nothing but excellence in a variety of options and flavors. Admittedly, I have a tendency to stay with places I used to be places that have proved their merit; certainly understandable in my PR and marketing capacity, one that finds me sponsoring groups of visitors to the Baja wine country. Many of my guests have never been to Valle. It's my job to make sure they drink the best wines, enjoy the best views and eat in the best restaurants, it's my job to make sure that each of my first guests will become passionate lovers of the region and return again and again! I take this role very seriously, so seriously in fact, that I have a little bit beneficial in the effort to find new providers, depending on the same facilities, regardless of the many other incredible stops in the valley. This last weekend I took a gamble and landed my small group of Valle de Guadalupe first painters on the La Terrasse, in the complex Alximia. I am a long-standing fan of the Alximia wines, and the architecture of the tasting room and the adjacent restaurant are a remarkable escape from the regularly seen around the Valle. In my group was a gentleman who had expressed his interest in local architecture when he " studied the special discipline. Indeed, this seemed a perfect stop on our tour, a perfection that was underlined by my familiarity with La Terrasse Executive Chef, Martin San Román. Although I had not personally dined to the La Terrasse, I assured my group that the food would be absolutely magical! Martin San Román is indeed one of the most famous chefs of the Valle de Guadalupe. His reputation, both in San Diego and throughout Mexico and the world, has earned over 250 awards from 12 different countries. This man is not a joke! And certainly after two days Mexican cuisine, my group was looking forward to something just a little different. Of course, a part of the Mexican tradition actually respects the contributions of the French to so many elements and aspects of culture, especially in the wine country, in which many of the French winemakers are trained and have brought this very French sensitivity to Baja; it seemed appropriate to bring my guests to enjoy the best French cuisine in a strongly French influenced region of Mexico. Our 5:00 reservation for a terrace table overlooking the vineyards was guided by La Terrasse 's incredible staff, especially Arturo, guided us through the comfort and menu, tends carefully to any facet of our stay. My guests, none of whom speaks Spanish, immediately felt comfortable and enjoyed gentle quips and conversations with dear Arturo. We started with a bottle of Alximia 's Gaia, a 2013 CabSav/Tempranillo/Syrah mixture that I keep a few bottles at home. From there the group chose two starters, the house Pate (Pate Maison Terrace) and the Escargot (Les Escargots a la Bourguignone). The Ente Pate, a magnificent cognac tasted smooth and buttery explosion of taste, was generously served with a lot of soft simple bread, perfect for any nuance of the godfather, from the tip of the tongue to the back of the nose. My guests fought for the last piece of this delicious duck butter when a guest called it again and again. We followed the godfather with the Escargot, a perfect transition with it 's garlic and herb and the salty goodness of butter against the perfectly executed snails. I was concerned about the texture element and wanted every moment of experience to ring perfection for these guests... Of course, I should have known that I'm worried about the door. Under San Román's professional guidance, the Eskargot was tender, not a bit of chewing or elasticity. Only a perfect meaty, delicate bite accented in the traditional French flavors. I should note that one of my guests is a shy eater, to the extent that his friends were shocked, that he was not only willing to taste these masterfully executed dishes, but that he said that the godfather was one of the best things he put into his mouth the entire trip a journey, the lobsters, crabs, pigs and beef dishes, even tons of fresh tortillas. In fact, both the beginner-epicure and the in the group with experienced palates were so enthusiastic, so overwhelmed by these two dishes that the service plates leave the table carved by this soft delicious bread. The beginners arrived in a timely manner and respected the pace in which we enjoyed our Hors d 'Oeuvres and wine, the Vistas and some lively discussions. My guests have opted for the Quail (Cornizes a las brazas en salsa de higo), a very popular local protein served in a beautiful soft fig jus. Again a very generous part arrived, three guards, grilled for perfection, each order served over a long plate on a beautiful scatter of slightly sawed vegetables and the rich beautiful jus. Another favorite table was the special day, Grilled Rabbit. The plate came, stacked large in juicy charity along with this beautiful vegetables, a clean refreshing contrast to the fleshiness of the rabbit and it's accompanying demi glacier. Also seen in the table was Arturo 's recommendation, the Filete de res al escargot. This perfectly melted butter knife Zartfilet was tasted in a light but lush butter tomato sauce, with escargot, tomatoes and garlic. Even without this perfect steak, the sauce would have stopped the integrity of the plate! Truly, the meal was divine in every capacity. But we were not completely finished with our wine, so Dessert was certainly fine! Our table divided two exquisite massive slices of Pastel de Crepas Tijuana, a cake of crepes and cream and generously in shaded white chocolate. Expert! In fact, the experience was phenomenal. And when we emptied our bottles of wine and patched our full and satisfied bells, my group was absolutely elated to sit on a perfect terrace overlooking perfect vines, opposite the sunset in one of the most beautiful valleys in Mexico. My work was done, and it was an absolute success! The father I always heard on the way back, the Escargot, the Quail, can't wait to come back? And as a promoter of the Valle de Guadalupe, my own internal dialogue, THAT was perfect! YAY ME!

Service was excellent from the start when I contacted the cook to make a lunch/dinner reservation for 40 guests. Once we arrived they were able to add additional meals at each table (if desired) and the portion size was perfect (personal pizza salads)....Foods and drinks were amazing. I would definitely recommend this place for a private party and/or smaller parties.

My wife and I choose La Terrace for our anniversary. I would like to say that the food was great from the cooking techniques mixing Classic and mexican on the combination and balance of flavors. The experience had a beautiful touch of her open fire and... for Dessert we had Pastel de Crepas, the original. Service was excellent and professional. We were recommended to have the paired wine that fits perfectly with the culinary experience. I highly recommend this place.

My wife and I were heading to Valle and we had seen this restaurant on side of road a couple times and we decided to stop and eat there and try it out. Well we made a great choice and food and wine and service...were very good. I had steak and my wife had salmon which were prepared perfectly and wine was paired perfect. Access to winery and restaurant are very easy compared to others and prices are what you expect, matches food and service. I very much recommend it.