Olivea Farm to Table — Restaurant in Baja California

As someone who travels the world to taste food and is in the service industry, it amazes me when one finds a gem that has yet to be discovered by the outside world. It happens to me probably once every 10 years: Olivea is that once every 10 year gem.

The layout and décor of the restaurant is welcoming. It says, we want you to have a special experience, but we welcome our guests with warmth. I loved the earth colors of the room which meshed with the freshly cut flowers from the garden. The bird motif on the wall was beautiful also.

The wine suggestions from the staff were gently suggested and not pushed. A taste pour of their house wine was given, and there was no follow-up for a full glass upsell. There was a welcoming grace about it...It was if to say, we would like you to taste what we are doing here. There was a bit of back and forth with the staff, but they are a great front of house and with time they are going to gel as a unit.

The real star of Olivea is the food. Magana makes magic, art, and music with his dishes. All three elements are whimsical and serious at the same time. His play on your tastes buds are amazing and one can imagine a fun concert going on inside his head. Take his play on pasta. It’s as if Magana is saying, I’m going to under-salt the dish and let’s see if the guest likes how we add the salt via salmon roe. The roe not only elevates the flavor, it adds the right amount of salt to the plate. Magana’s food is airy - not heavy, and his ability to compound layers of flavor in this style of cooking is no easy task. Even his deserts are such. His 3x apple sorbet is a must try...apple sorbet, with a clear apple compote atop, and all sitting in apple kombucha.

What I loved most about Olivea was seeing Magana chatting with his line cooks outside after service. To some it may seem insignificant, but to those of us in the industry it speaks volumes. Great chefs know their staff on the line and off the line. If you know the importance of this then you know.

In closing, we did stay at MYA so we got a 10% discount on our meal. Not sure how long that deal will last but the stay was as amazing...

I recently visited Olivea Farm to Table, which was recently awarded both a Michelin Star and a Green Star. The experience began with a tour of their garden — a charming, well-kept space that perfectly reflects the restaurant’s farm-to-table philosophy. We opted for the eight-course tasting menu (six savory courses and two desserts). Here’s a quick rundown:

First course (lettuces, parsnip, and scorzonera): fresh and pleasant, though not particularly memorable. 7/10 Second course (oysters with shallot mignonette and kale): well executed, with a nice balance of freshness and acidity. 8/10 Third course (shrimp tostada with padrón chile and radish): excellent shrimp, though the padrón chile didn’t come through clearly in the aguachile. 8/10 Fourth course (orzo with white turnip, shiso, and chard): probably the best dish of the night — pasta cooked perfectly and beautifully balanced flavors. 9/10 Fifth course (squid, basil, and tomato): a decent plate, but not a standout. 7/10 Sixth course (catch of the day with eggplant sauce and pumpkin purée): unfortunately, the fish arrived undercooked, which significantly impacted the overall experience. 5/10 Seventh course (watermelon sorbet with melon horchata): refreshing and well done. 8/10 Eighth course (kohlrabi ice cream): interesting idea, but not quite memorable enough for the finale. 7/10

The biggest contrast was in the ending: for a Michelin-starred restaurant, finishing with two consecutive cold desserts left the menu feeling incomplete and without a true gastronomic climax. As for service, the expectation was for a more polished and attentive standard. It fell short of what one usually associates with a restaurant of this distinction.

Conclusion Olivea Farm to Table offers a beautiful setting and a concept deeply aligned with sustainability and farm-to-table principles. However, on this visit, both the kitchen execution and service fell short of what is expected from a...

We are new to Valle de Guadalupe, and recently experienced the area for the first time with some of our family who have been coming here for 20+ years, but had heard about the up and coming food scene in the region. Olivea did not disappoint! We consider ourselves foodies, and have eaten at some amazing restaurants around the world, including 1, 2 and 3 Michelin star venues.

My advice to you is to make a reservation NOW! This place is incredible, and while it’s recently received a Michelin mention, it will no doubt soon receive a star (or two?) and will be much harder to get a table.

The evening started with a greeting from our tour guide, Alejandro. Even before the meal started, the service was incredible, and began with a tour of their garden, showcasing all the fresh produce that was used in the creation of the meal. He explained the various vegetables, and their properties, and even had us taste things right there, picking off the growing plants.

Inside the restaurant, which was elegantly decorated, we were met with exceptional service and attention to details during the entire dining experience.

The meal was a 10 course tasting, each exquisitely paired with local wines. With each course, the fresh produce being highlighted in that plate was artfully presented as a center piece, adding another layer to the typical sensory experiences of the meal.

This restaurant demonstrates the clear presence of gustatory excellence in the region, and ranks among the best dining experiences we have ever had, firmly planted amongst the company of the Michelin ranked French Laundry, and La Pergola.

We will be returning again, and not...