Mediterranean bistro meets Baja California ingredients in this restaurant by Javier Plascencia and family, Tijuana's first family of restaurateurs. The varied menu starts with smoked marlin carpaccio with mango salsa or tomato bruschetta, continues with entrées such as lobster ravioli in brandy cream sauce and mesquite-grilled duck breast, and ends with crepes in cajeta caramel. Romesco offers a full bar and the rare chance to taste some of the fine wines made in Baja California Norte, Mexico's premier wine country. Service can be leisurely; according to Mexican custom, diners must request the check when they are ready to leave.
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