A 3- or 4-course gastronomic experience where product, flavor, and creativity come together, with the views of our hacienda as the backdrop.
1 – Tuna aguachile with passion fruit
Tuna aguachile with passion fruit, fresh, tangy, and slightly sweet. Made with serrano chili, radish, cucumber, spring onion, and basil. Served with flour tuiles, adding a crisp element and a contrast of textures.
2 – Confit suckling pig with traditional tortilla
Confit suckling pig with pipián and ceremonial tortilla. The suckling pig is slow-cooked for 12 hours at 100 °C in lard and oil, resulting in exceptionally tender meat. Served with a pipián made from pumpkin seeds, tomato, onion, garlic, and grape leaves. Accompanied by roasted onion, a fresh purslane salad dressed with our house olive oil, lemon, and salt, as well as radish and fried grape leaves. Served with a traditional ceremonial tortilla.
3 – Deconstructed lemon carlota
A fresh interpretation of the classic dessert, with meringue and lemon ice cream, finished with yellow lemon zest and fresh basil, adding a delicate aromatic contrast.
1 – Tuna aguachile with passion fruit
Tuna aguachile with passion fruit, fresh, tangy, and slightly sweet. Made with serrano chili, radish, cucumber, spring onion, and basil. Served with flour tuiles, adding a crisp element and a contrast of textures.
2 – Bean tamal
Bean tamal as the base, topped with braised oxtail, with a rustic salsa underneath, fresh purslane salad, radish and an onion ring, ranchero cheese, and sour cream.
3 – Confit suckling pig with traditional tortilla
Confit suckling pig with pipián and ceremonial tortilla. The suckling pig is slow-cooked for 12 hours at 100 °C in lard and oil, resulting in exceptionally tender meat. Served with a pipián made from pumpkin seeds, tomato, onion, garlic, and grape leaves. Accompanied by roasted onion, a fresh purslane salad dressed with our house olive oil, lemon, and salt, as well as radish and fried grape leaves. Served with a traditional ceremonial tortilla.
4 – Deconstructed lemon carlota
A fresh interpretation of the classic dessert, with meringue and lemon ice cream, finished with yellow lemon zest and fresh basil, adding a delicate aromatic contrast.
1 – Tuna aguachile with passion fruit
Tuna aguachile with passion fruit, fresh, tangy, and slightly sweet. Made with serrano chili, radish, cucumber, spring onion, and basil. Served with flour tuiles, adding a crisp element and a contrast of textures.
2 – Confit suckling pig with traditional tortilla
Confit suckling pig with pipián and ceremonial tortilla. The suckling pig is slow-cooked for 12 hours at 100 °C in lard and oil, resulting in exceptionally tender meat. Served with a pipián made from pumpkin seeds, tomato, onion, garlic, and grape leaves. Accompanied by roasted onion, a fresh purslane salad dressed with our house olive oil, lemon, and salt, as well as radish and fried grape leaves. Served with a traditional ceremonial tortilla.
3 – Deconstructed lemon carlota
A fresh interpretation of the classic dessert, with meringue and lemon ice cream, finished with yellow lemon zest and fresh basil, adding a delicate aromatic contrast.
1 – Tuna aguachile with passion fruit
Tuna aguachile with passion fruit, fresh, tangy, and slightly sweet. Made with serrano chili, radish, cucumber, spring onion, and basil. Served with flour tuiles, adding a crisp element and a contrast of textures.
2 – Bean tamal
Bean tamal as the base, topped with braised oxtail, with a rustic salsa underneath, fresh purslane salad, radish and an onion ring, ranchero cheese, and sour cream.
3 – Confit suckling pig with traditional tortilla
Confit suckling pig with pipián and ceremonial tortilla. The suckling pig is slow-cooked for 12 hours at 100 °C in lard and oil, resulting in exceptionally tender meat. Served with a pipián made from pumpkin seeds, tomato, onion, garlic, and grape leaves. Accompanied by roasted onion, a fresh purslane salad dressed with our house olive oil, lemon, and salt, as well as radish and fried grape leaves. Served with a traditional ceremonial tortilla.
4 – Deconstructed lemon carlota
A fresh interpretation of the classic dessert, with meringue and lemon ice cream, finished with yellow lemon zest and fresh basil, adding a delicate aromatic contrast.
Classic pairing
The art of pairing food and wine based on traditional principles, featuring our classic labels and seeking to enhance flavors in a balanced and conventional way. Recommended for those who are new to the world of wine pairing, enthusiasts, or simply those who enjoy the great classics.
Wines selected for the Classic pairing:
· Primer Lavista Blanc
· Lavista Rosé
· Lavista Malbec
· Lavista Malbec Fortifié
Premium pairing
The art of combining high-end and aged wines, seeking the perfect balance between weight, texture, and intensity, without allowing one to overpower the other. Recommended for those looking to enhance their gastronomic experience through wine pairing.
Wines selected for the Premium pairing:
· Lavista Petillant or Espumoso Rosé
· Lavista Assemblage or Merlot
· Lavista Reserva Malbec
· Lavista Malbec Fortifié
Super Premium pairing
The art of pairing unique, high-end wines from exclusive vintages in pursuit of complete sensory harmony. These are wines selected by the house, with extended aging, small productions and a perfect balance of textures. Recommended for wine lovers who want to go far beyond conventional pairings, seeking an unrepeatable experience of identity and history that reflects the very best of San José Lavista.
Wines selected for the Premium pairing:
· Lavista Cuvée Spéciale Millesime 2020
· Lavista Assemblage o Merlot Lavista
· Gran Reserva Malbec Lavista Malbec Fortifié
The restaurant at Hacienda San José Lavista offers a unique dining experience among the vineyards, just 15 minutes from the heart of San Miguel de Allende.
Seasonal cuisine crafted with locally sourced ingredients, thoughtfully paired with our wines and surrounded by sweeping 360-degree views of the vineyards of Guanajuato.
Our cuisine follows the rhythm of the seasons and celebrates ingredients sourced as close to home as possible. Everything arrives fresh and is prepared with intention and care, allowing each ingredient to express its own character while complementing—never overshadowing—the wine.
Every flavour begins at its source, in the way each ingredient is grown, nurtured, and carefully selected.
The table is simply where everything comes together, finding its balance, purpose, and fullest expression.
