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✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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It is our goal to share with you the sustainable Experience that is #projectmogor Unless otherwise noted, our wines are from Baja California specially from Cavas del Mogor and winery neighbors 6.5 miles around. All of our vegetables are produced in our 3 family farms that supply our restaurant. We keep bees in all 3 farms believing strongly in propagating pollinators. Olive oil is extra virgin and from our own production. Our fish and seafoods are sourced sustainably and 100% from the Baja Peninsula.
Hours
| Saturday | 1–8:30 PM |
| Sunday | 1–8:30 PM |
| Monday (Benito Juárez’s birth (Observed)) | 1–8:30 PM Hours might differ |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 1–8:30 PM |
| Friday | 1–8:30 PM |
Address and Contact Information
Address: Carretera Ensenada-Tecate Km. 85.5 San Antonio de Las Minas, 22753 Francisco Zarco, B.C., Mexico
Phone: (619) 721-4820
Website: http://www.deckmans.com/
Menu Photos
Order and Reservations
Reservations: opentable.com.mx
Related Web Results
Deckman’s
Deckman’s en el Mogor [email protected] It is our goal to share with you … Valle de Guadalupe, B.C. Mexico. Phone. USA-619-721-4820. MX-646-188-3960.
Deckmans En El Mogor
Deckman’s en el Mogor [email protected] It is our goal to share with you … Valle de Guadalupe, B.C. Mexico. Phone. USA-619-721-4820. MX-646-188-3960.
Deckmans At El Mogor – Baja Bound
Also known as just Deckman’s, the resturant is led by its head chef, Drew Deckman. … They emailed back promptly and assured me and walked me through it.
Reviews
Parastoo Amidi
We had such a dreamy experience at Deckman’s en el Mogor. We went there to celebrate a birthday, and it turned out to be one of the most beautiful and memorable evenings.
It was a rainy day, which made the atmosphere even more magical and romantic. The setting is absolutely stunning — so cozy, warm, and unique. From the moment we arrived, everyone made us feel so welcome. The hospitality and kindness of the staff truly stood out.
The food was beyond amazing — every dish was flavorful, fresh, and beautifully presented. You can really feel the quality and care in every bite.
A special thank you to our waitress, Vanessa, who was incredibly sweet, kind, and attentive throughout the night. She made our celebration even more special with her warm energy and great service.
Highly, highly recommended. We will definitely be back! ✨ ️
… moreIt was a rainy day, which made the atmosphere even more magical and romantic. The setting is absolutely stunning — so cozy, warm, and unique. From the moment we arrived, everyone made us feel so welcome. The hospitality and kindness of the staff truly stood out.
The food was beyond amazing — every dish was flavorful, fresh, and beautifully presented. You can really feel the quality and care in every bite.
A special thank you to our waitress, Vanessa, who was incredibly sweet, kind, and attentive throughout the night. She made our celebration even more special with her warm energy and great service.
Highly, highly recommended. We will definitely be back! ✨ ️
Robert H
Had New Year’s Eve dinner and everything on the tasting menu was delicious! The live music was a great touch. Chef Drew and team are making delicious food and FOH are offering great hospitality, will be sure to come back and try the à la carte menu one day. Thank you all for a wonderful evening.
… moreJanet Fletes
We were excited to celebrate my husband’s 40th at this Michelin Star restaurant in Valle, especially with a party of 12 where each couple was spending upwards of $150 for their meals. Unfortunately, the evening fell dramatically short of expectations. We arrived around 6:00 PM and were seated by 6:15. Water and bread were brought out, but the bread was incredibly stale and set a poor tone for a premium dining experience. We had brought a bottle and opened it for sharing around 6:50 PM, yet we were not offered other beverages upon our arrival as one would typically expect.
The first course of oysters and ceviche arrived around 7:10 PM, and then nearly an hour passed with no sign of the next course. By 8:30 PM (about 2.5 hours in), we had only two courses and our own wine bottle, with no water refills or additional drinks offered despite the long wait. When a member of our party raised concerns, the waiter’s response was indifferent and unhelpful, with no proactive effort to fix the situation or reassure us. The main chef appeared to not present that night, which may explain some inconsistency, but staff still needed to communicate delays and manage expectations.
The third and fourth courses, plus an extra side of quails we ordered upon arrival, finally arrived after the 2.5-hour mark. The quail was fine, but the roasted seabass was overly salty and the accompanying vegetables were hard, not fork tender—basically inedible as a side. The mussels in the fourth course were great, but they did not redeem the sequence. The overall pacing, service attitude, and dish execution did not reflect the standards one expects from a Michelin Star restaurant, especially for a special occasion.
As we were leaving, staff appeared to mock our dinner party and our complaints, which was deeply disrespectful and embarrassing for a group of guests. This conduct, combined with the delays and inconsistent kitchen management, left us feeling not just disappointed but disrespected.
Notes: This restaurant recently opened a second location near our Northpark neighborhood in San Diego. It’s a shame they chose to expand before fixing the service issues at the original establishment, to ensure things are truly impeccable before inviting more guests to the believe in the brand. I hope the restaurant takes this feedback seriously and uses it to refine timing, communication, and consistency so future guests can actually enjoy the promise of what they offer.
… moreThe first course of oysters and ceviche arrived around 7:10 PM, and then nearly an hour passed with no sign of the next course. By 8:30 PM (about 2.5 hours in), we had only two courses and our own wine bottle, with no water refills or additional drinks offered despite the long wait. When a member of our party raised concerns, the waiter’s response was indifferent and unhelpful, with no proactive effort to fix the situation or reassure us. The main chef appeared to not present that night, which may explain some inconsistency, but staff still needed to communicate delays and manage expectations.
The third and fourth courses, plus an extra side of quails we ordered upon arrival, finally arrived after the 2.5-hour mark. The quail was fine, but the roasted seabass was overly salty and the accompanying vegetables were hard, not fork tender—basically inedible as a side. The mussels in the fourth course were great, but they did not redeem the sequence. The overall pacing, service attitude, and dish execution did not reflect the standards one expects from a Michelin Star restaurant, especially for a special occasion.
As we were leaving, staff appeared to mock our dinner party and our complaints, which was deeply disrespectful and embarrassing for a group of guests. This conduct, combined with the delays and inconsistent kitchen management, left us feeling not just disappointed but disrespected.
Notes: This restaurant recently opened a second location near our Northpark neighborhood in San Diego. It’s a shame they chose to expand before fixing the service issues at the original establishment, to ensure things are truly impeccable before inviting more guests to the believe in the brand. I hope the restaurant takes this feedback seriously and uses it to refine timing, communication, and consistency so future guests can actually enjoy the promise of what they offer.
Keira Herr
This restaurant completely elevated my perception of Mexico and its wine region. Nestled in the rolling hills of Valle Gualupe, it has a rustic charm that is surprisingly elegant and matched with equally elegant dishes and a beautiful local beverage list.
This restaurant has a green michelin star, a star for standard of food and additional green for sustainability. More than 80% of their produce and beverages are sourced from local farms, and I was first impressed by their wine list. I had one of the most elegant viogniers from a winery 1.5 hours drive from the restaurant – a bright, dry and elegant wine with strong notes of green apple and hay, very interesting for a viognier.
The restaurant ambience was one of the loveliest I have been in for a long time. Our table overlooks the vineyard and the sunset (which lasted 2 hours) and the light on the food and the interior was just stunning.
We were first served with an amuse bouche of local flowers filled with pea and avocado cream – so light and delicate.
The oysters and homemade bread rolls were presented nicely and very tasty.
We had the local kanpachi crudo which was served in a tangy sauce and fresh zucchini – again a very delicate and bright dish.
The blood clams came in a ceviche form in a green chilli sauce, bold and spicy yet restrained.
My favorite dish of the night were the local mussels in tomato broth – the mussels fat, sweet and perfectly cooked within a smoky tomato broth that we spent soaking up with their woodfire sourdough bread.
Definitely the best meal of the trip, and may come back just for this restaurant.
… moreThis restaurant has a green michelin star, a star for standard of food and additional green for sustainability. More than 80% of their produce and beverages are sourced from local farms, and I was first impressed by their wine list. I had one of the most elegant viogniers from a winery 1.5 hours drive from the restaurant – a bright, dry and elegant wine with strong notes of green apple and hay, very interesting for a viognier.
The restaurant ambience was one of the loveliest I have been in for a long time. Our table overlooks the vineyard and the sunset (which lasted 2 hours) and the light on the food and the interior was just stunning.
We were first served with an amuse bouche of local flowers filled with pea and avocado cream – so light and delicate.
The oysters and homemade bread rolls were presented nicely and very tasty.
We had the local kanpachi crudo which was served in a tangy sauce and fresh zucchini – again a very delicate and bright dish.
The blood clams came in a ceviche form in a green chilli sauce, bold and spicy yet restrained.
My favorite dish of the night were the local mussels in tomato broth – the mussels fat, sweet and perfectly cooked within a smoky tomato broth that we spent soaking up with their woodfire sourdough bread.
Definitely the best meal of the trip, and may come back just for this restaurant.
bianca bandhaya
Make reservations. We ordered family style. The food was absolutely amazing, the prices were affordable. The ambiance and vibe on point. We sat where it was a bit from the sun make sure you ask for the court to be dropped . And I wish they had fans to cool you off and to shoo away the flies that were attracted by the food . But other than that my family loved it.
… moreMercedes Vega
Great place to see sunset with the grape vines. If you are a meat lover is a good place to come and eat. Service is ok like any other regular restaurant nothing exceptional about it. If you want to spend money on the food tasting and wine there are definitely other better options in the area example fauna same prices but the food and the attention to details there is incredible.
… moreJes Meda
Celebrated my wife’s and her best friend’s bdays here and it was an incredible experience. The presentation of each dish was amazingly detailed and delicious. The outdoor dining was perfect on this day and the setting under beautiful large trees is so unique. You should expect a 2 to 3 hour dining experience and each minute was so worthy. Pets are welcomed.
… moreAmanda Sewell
My first time trying a Michelin star restaurant and I was a bit disappointed. The food, service and atmosphere were ok. We ordered oysters, the 2 I tried both had bits of shell which got stuck in my teeth. Some menu items were permitted if you were doing a tasting but could not to be ordered for dinner. The medium rare steak was surprisingly tough. My thoughts are, I would recommend sous vide or reverse sear before grilling but those are not the thoughts that should run through my mind while attempting to enjoy a Michelin star restaurant. The steak tartare, heavy on the mustard. A side salad came along with the steak, wilted and tasted like mustard. The DD tinto wine was great. I think that might have been my favorite part. I would not rush to another Michelin star restaurant any time soon. There are plenty of great restaurants in the Valle.
… moreEnduroup
Althogh the type of place is “sustainable” and “country style under a tree experience”, overall it detracts from the experience, almost spoils it. Even if it is supposed to be very simple, details are very important. The place is neglected, no effort at all. Overall below average value given the high cost.
The ryb-eye was magnificent, more than plenty for 2, as were the grilled vegetables. The salad, oysters and dessert were average.
If you really love meat then go ahead, if not, there are better restaurants with a similar experience, like Animalón.
… moreThe ryb-eye was magnificent, more than plenty for 2, as were the grilled vegetables. The salad, oysters and dessert were average.
If you really love meat then go ahead, if not, there are better restaurants with a similar experience, like Animalón.
Ben Lioe
This place is incredible!! It’s become one of our favorite restaurants in the world. We have only come during lunch time so we don’t know what it’s like during dinner time but both times we’ve come, the food has blown us away. We got the Bounty of Baja, bone marrow, and garden vegetables to eat between two of us. It’s so much food and every dish is spectacular.
… more