Overview

If you’re looking for an extraordinary dining experience that blends sustainability, fine dining, and the rustic charm of Baja California’s Valle de Guadalupe, Deckman’s en el Mogor is the place to be. This is not your typical white-tablecloth restaurant. Instead, it’s an open-air, wood-fired kitchen in the middle of a vineyard, where every ingredient tells a story.

Deckman’s takes the farm-to-table philosophy seriously—so much so that nearly everything you eat here is sourced from their own farm or local producers within a 6.5-mile radius. The restaurant, which has earned a prestigious Michelin Green Star, specializes in wood-fired cuisine, showcasing locally sourced seafood, pasture-raised meats, organic vegetables, and house-made olive oil.

This is slow food at its finest, meaning you won’t find bottled water or soda here. Instead, you’ll sip on house-made kombucha or sparkling water, served in reusable bottles to reduce waste. Even the bees buzzing around are part of the restaurant’s ecosystem, contributing to the farm’s pollination efforts.

The result? A meal that’s as thoughtful as it is delicious, a place where every bite supports the local environment, and an experience that makes you slow down and savor the moment.

About the Chef

Drew Deckman is not just a chef—he’s a passionate advocate for sustainability and ethical farming. With a culinary career spanning Europe and Mexico, Deckman has cooked alongside legendary figures like Paul Bocuse and Jacques Maximin. His experience at Restaurant Vitus in Germany even earned him a coveted Michelin Star in 2000.

But instead of chasing accolades in Europe, Deckman found his true calling in Baja California, where he embraced the slow food movement and zero-kilometer dining. His commitment to sustainable sourcing and environmental responsibility has not only shaped Deckman’s en el Mogor but has also influenced the broader Baja culinary scene.

This summer, he and his wife, Paulina, are set to open their first U.S. restaurant, 31THIRTYONE, in San Diego, continuing their mission of ethical, earth-to-table dining.

Drew Deckman’s TV Show: Ingrediente: Mexico

If you’re curious to see more of Deckman’s philosophy in action, check out his Amazon Prime docuseries, Ingrediente: Mexico. This six-part series takes viewers on a deep dive into Mexico’s diverse food landscapes, from coastal fishing villages to highland farms.

Rather than focusing on high-end dining, Ingrediente: Mexico explores indigenous ingredients, local producers, and the cultural traditions that make Mexican cuisine so vibrant. It’s a must-watch for anyone who loves food, sustainability, and adventure.

Ambiance

Dining at Deckman’s en el Mogor feels like stepping into a different world—one where time slows down and food is cooked the way it was meant to be. The restaurant is entirely outdoors, set in the middle of a working vineyard. Wooden tables are scattered beneath the shade of large trees, and the open-air kitchen, with its wood-burning grills and clay ovens, adds a theatrical element to the meal.

The scent of smoldering mesquite wood drifts through the air, mixing with the crisp coastal breeze from the nearby Pacific. There are no walls, no stuffy dining rooms, and certainly no dress code. Just a relaxed, unpretentious space where the focus is entirely on the food and the natural beauty surrounding you.

At night, with the glow of string lights overhead and a sky full of stars, the setting becomes downright magical. It’s the kind of place where a long, leisurely meal turns into an unforgettable evening.

The Menu: A True Baja Experience

The menu at Deckman’s is an ever-changing showcase of Baja’s finest ingredients, dictated by the seasons and what’s fresh from the farm that day. While specific dishes vary, here are a few standout items you might find:

• Grilled Oysters – Sourced directly from the Baja coastline, these oysters are fire-roasted and served with a hint of citrus and house-made sea salt.
• Wood-Fired Ribeye – A prime cut of locally raised beef cooked over an open flame and paired with charred vegetables from the farm.
• Baja Yellowtail Crudo – Delicately sliced yellowtail, topped with avocado, citrus, and a touch of habanero for a bit of heat.
• Handmade Corn Tortillas with Smoked Lamb Barbacoa – Slow-cooked, fall-apart lamb wrapped in heirloom corn tortillas, served with a side of fresh salsa.
• Seasonal Garden Salad – Made with whatever is fresh from Deckman’s own farm that day—likely a mix of organic greens, edible flowers, and house-made vinaigrette.
• Olive Oil Cake – A simple yet stunning dessert featuring their own extra virgin olive oil, topped with local honey and fresh fruit.

And, of course, the wine list is almost exclusively sourced from Baja’s Valle de Guadalupe, with an emphasis on natural and biodynamic wines. If you’re a fan of minimal-intervention winemaking, you’re in for a treat.

Corkage Fee

Hoping to bring your own bottle? Unfortunately, that’s not an option here. Deckman’s en el Mogor does not allow outside alcohol, but with a carefully curated selection of Baja wines available, you won’t miss it.

Conclusion

Dining at Deckman’s en el Mogor isn’t just about eating—it’s about experiencing food in a way that connects you to the land, the seasons, and the people who make it all possible. Drew Deckman’s commitment to sustainability and ethical sourcing is evident in every aspect of the restaurant.

This is a place where the food is real, the atmosphere is unpretentious, and every meal tells a story. Whether you’re a die-hard foodie, a nature lover, or simply someone who appreciates a great meal with a view, Deckman’s en el Mogor is well worth the trip.

If you find yourself in Valle de Guadalupe, do yourself a favor—book a table, sit back, and let Baja’s bounty do the talking.