Zonda, Cocina de Paisaje

"This place blew it out of the park. We did the cooking class + wine paired lunch and it truly exceeded our expectations. You start with a wonderful breakfast and then get a tour of the area and the organic garden - which is such a special touch. The whole property is unbelievable. The food is so well presented and really pushes culinary boundaries. All the pairings worked so well with the dishes. This was our favourite experience on our 3 week trip. I can’t wait to come back!!!"

Jessica Seger

"Absolutely stunning experience. The steak was the best ive ever had. The dashi was unreal and the service just great. Our friend and sommelier Johan or Juan was brilliant. So informative. As was our main server. Go here."

D P

"Short Summary:
7 course set lunch experience with wine pairing

Overall I thought the restaurant had a lot of great things going and had lots of potential but our experience was definitely sub-par for a Michelin star restaurant charging ~200$ USD per person.

Wine pairing was overall fantastic with very knowledgeable wine sommeliers

Food: very hit or miss, some dishes were fantastic, others were a complete miss. (Salad was wilted and poor quality with a bug found in one of our salads. Generally would expect higher scrutiny and quality from a Michelin star restaurant)

Service: service was overall good, they did completely forget to serve the side of bread with the main entree. Thought the wine pairing and wine sommeliers did a particularly great job.

Atmosphere: very beautiful setting with large windows and a great view of the on-site vineyard. Would have given 5 stars but there were over 10 house flies flying around near the tables sat near the windows. They were constantly disturbing the dining experience often landing on the wine glasses of all nearby tables.

Further explanation of dining experience:
The Main entree was a wonderfully cooked steak served with like 7 different plates which was confusing as there were some dishes (fried potatoes) that would be enjoyed hot but by the time you had a bite of your steak and had a drink of your wine pairing the rest of the food was cold.

Wished they would have broken up the main entree experience into smaller pieces to reduce the clutter of the table (not helped by the fact that they had all wine glasses from the entire 7 course meal sitting out the entire meal, it created a wine glass wall that made navigating additional plates very awkward). Or they could bring out individual wine glasses with each pairing to reduce table clutter.
They also didn't ask how we would like our steak cooked until after the steak was already served which was really odd. We were fine with medium rare and how it was served but if you didn't want it cooked that way I'm not sure how they would have fixed it.

Additionally, the home grown salad served with the main steak entree was terribly wilted and unwashed in some parts (there was a small bug in my partner's salad).

Service was generally good but they completely forgot to serve the bread with the main steak entree (which was bizarre because they brought out salt, pepper, olive oil and a house made butter for the bread specifically. The bread was also cold and was served from a large basket with a bunch of bread slices thrown in together, would have hoped it was made/cut fresh so the bread wasn't served cold and soggy) They could potentially avoid situations like this if they broke up their main entree.

The dessert (lemon sorbet) was a complete miss for us as it was generally uncreative and a little too acidic especially considering it was at the end of a meal with 7 wine pairing. The wine plus the acidic sorbet and the addition of another sorbet served earlier in the meal was just a little too much.

Overall, I thought the restaurant had a lot of great things going and had lots of potential but our experience was definitely sub-par for a Michelin star restaurant charging ~200$ USD per person."

Victor Ding