Chef Alfredo Villanueva is at the helm of this spot tucked within the Santo Tomás winery. Framed by lavender bushes and citrus trees, it's entirely outside (read: best visited in season) and shares views of the rolling hills. The breezy ambience is echoed in the casually sophisticated Mexican menu with contemporary French and European touches, as in a crudo of horse mackerel served with blue corn tostadas. Rice with pastrami lengua is a creative dish that manages to be perfectly satisfying, while bold flavors appear in a dish of roasted eggplant with shredded smoked bluefin tuna. Dishes are sized for sharing, and desserts bear the same rustic elegance, with options that span crispy-crinkled layers of phyllo with jocoque, chopped pistachios, and local honey to a wedge of warm date tart.