The story
At Viñedos de la Reina, two rows of trees cast a steady shade over the tables of Damiana. The setting is simple and open-air – an outdoor space that feels both privileged and unhurried. Here, chef Esteban Lluis directs a kitchen that works with the produce of the valley and its surroundings, turning out a deeply Mexican, contemporary tasting menu.
Esteban Lluis is from Mexicali, Baja California, and trained at the Culinary Institute of America in New York. His résumé includes executive chef roles at Corazón de Tierra (50 Best Latin America) and Hotel Encuentro Guadalupe, both in the Valle, as well as at Cala in San Francisco (James Beard nominee). He has cooked across four countries and participated in festivals from Cabo to Oaxaca to Los Angeles. His vision fuses modern and traditional techniques, grounded in the ingredients of his home region. Damiana is his personal project – a restaurant that practices a proximity-driven, sustainable approach.
The six-course menu changes with the seasons, but certain dishes have left a strong impression. A crispy duck, cooked precisely, arrives over pickled cabbage with carrot purée and chard-wrapped duck confit. Desserts are equally memorable: a pumpkin crème brûlée on mandarin dacquoise, or a guava flan with brittle sheets of phyllo. The food is playful, creative, and presented with striking care – a reflection of Lluis’s belief that passion demands sacrifice, but ownership of one’s time is the reward.
In 2024, Damiana received its first Michelin star, a recognition that matches the quality and intention of the cooking. The guide notes the “lúdico y creativo” (playful and creative) style, the excellent presentation, and the way the chef honors the products of the valley. It is a place where Mexican cuisine meets contemporary technique, and where every dish seeks a moment of surprise.
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