This was our third trip to Valle de Guadalupe this year, so we wanted to make a point of visiting places we had never been before. Bruma Wine Garden came highly recommended by friends who have visited, and after hearing them talk about the food and setting, we knew it had to make our list. What we didn’t expect was how much we would enjoy the entire lunch, from the creative dishes and Bruma wines to discovering the story behind Chef David Castro Hussong.
Who Is Chef David Castro Hussong?
Chef David Castro Hussong at Bruma Wine Garden has become a well-known name in contemporary Baja California cuisine. He was born and raised in Ensenada and built his career around combining his Baja connection to experiences he gained working in some of the world’s leading kitchens.
His culinary background includes time at highly regarded restaurants including Noma in Copenhagen, Blue Hill at Stone Barns and Eleven Madison Park in New York, and Cala in San Francisco.
Castro Hussong is a fifth-generation resident of the Valle de Guadalupe, and his family history includes Hussong’s Cantina in Ensenada, which was founded by his great-grandfather in 1892. Baja is not simply the location of his restaurants; it is part of his identity.
Bruma Wine Garden and Baja Cuisine
Bruma Wine Garden is located on the Bruma winery property in Valle de Guadalupe. The Michelin Guide currently lists the restaurant as a recommended restaurant and describes its cuisine as contemporary.
The restaurant has an outdoor setting surrounded by trees, with communal and smaller tables, an indoor bar area, and inside seating. The restaurant is visually stunning from the moment you enter, with high – ceilings and the Michelin Guide plaques proudly displayed.
Bruma Wine Garden is part of what makes Valle de Guadalupe such an interesting food and wine destination. I have also put together a guide to Top Valle de Guadalupe Wineries for Tastings & Visits if you’re planning a wine-focused trip.
What We Ate at Bruma Wine Garden
Our lunch gave us a good introduction to the style of cooking at Bruma Wine Garden.
We started with the Guacamole de Brócoli, followed by the Tostada de Callo and Ceviche Verde de Pescado. The seafood dishes made perfect sense in Baja, where the Pacific provides an incredible range of fresh seafood.
Then came the dish that caught my attention the most: the Wagyu Burger with truffle mayonnaise and fries.
It might not be the first dish you would expect from a chef with an international fine-dining background, and that is part of what I loved about the meal.
The burger showcased quality ingredients, technique, thoughtful flavor combinations, and perfectly cooked meat.
From Bruma Wine Garden to Fauna
Chef Castro Hussong’s influence extends beyond Bruma Wine Garden. He is also the chef at Fauna, another highly regarded restaurant in Valle de Guadalupe. Fauna has become one of Mexico’s most famous restaurants and has helped establish Castro Hussong as an important figure in the country’s contemporary food scene.
His work with pastry chef Maribel Aldaco Silva has been particularly significant. Together, they have developed a group of restaurants and culinary projects that showcase Baja California’s ingredients and character.
After our lunch, I have a much better appreciation for Chef David Castro Hussong and his role in Baja California’s evolving culinary scene.
If you’re spending more than a day in the region, my Valle de Guadalupe Weekend Itinerary can help you plan what to do between meals and wine tastings.
If you’re turning your visit into an overnight trip, I’ve also written about Montevalle Resort in Valle de Guadalupe, another place to consider when planning your stay.
