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“Great food, wine, service and ambience”

Santo Vino, Bistro & Wine Bar
Ranked #34 of 95 Restaurants in Todos Santos
Cuisines: Mexican
Dining options: Reservations
Restaurant details
Dining options: Reservations
Reviewed March 25, 2012

We went to Santo Vino on a Sunday night on the recommendation of another person staying our our hotel. What a find. They have a very extensive bistro menu and a very thorough Mexican wine menu. Since I don't know too much about Mexican wines, the waiter brought over some samples for me to try. This mini wine tasting was a great way to learn about the different varietals in Mexico.
The food was excellent and the flavours were well blended. The fish, especially the sea bass, was done to perfection. A solid 4 out of 4 on all criteria.

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Thank ChattyPaddy
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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Reviews (49)
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40 - 44 of 49 reviews

Reviewed March 1, 2012

Chef Dany was as friendly as he was expert. We loved our private alcove off the street. We loved the oysters, the duck, the ribs, the pizza and the seafood soup. Santo Tomas Cab 2007 was tasty and the local Champagne was fun though won't win any contests, I suspect. Would go back in a heartbeat.

Thank wllm
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed February 28, 2012

Chef Dany Lamote has created an intimate dining space in the traditional style of a European bistro...in Hotel California, offering many delicious dishes you don’t see in other local restaurants. The menu changes frequently, too, adapting to the seasons and available local ingredients. Late February showcased some of these fabulous dishes: For appetizers I loved the heirloom tomatoes with olive oil,….there’s a lobster and tequila bisque, an avocado stuffed with crab and shrimp in a chipotle cream sauce, stuffed baby Portobello mushrooms, grilled asaparagus and lots more. Besides the catch of the day..which included mussels and clams, main courses run the gamut from pasta with seafood, flank steak, lamb stew made with chiles, and even a duck breast in an amazing sauce melding cranberry, kiwi and mango fruits! You must save room for dessert, though. Dany is from Belgium and famous for his desserts. One of them is something you definitely have never had anywhere else, and that is his Avocado Hotel California Tequila white chocolate milkshake! There’s also a flourless chocolate truffle cake with hibiscus glaze, his take on the traditional Mexican 3 Leches and flan with mango sauce. Prices range from $80-120 pesos for appetizers, $170-280 pesos for main courses, and $60-150 pesos for desserts. There’s a full bar highlighting crazy Hotel California tequila cocktails and the finest wines of Baja. You can book the private dining room for a larger group, or enjoy sitting at the whimsical chef’s table for two, facing the open kitchen. There are also a few tables out on the sidewalk for serious people watching on warmer evenings. Santo Vino has certainly made its mark on the Todos Santos dining scene and is very much appreciated by us locals.

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Thank MilkmaidTS
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed February 12, 2012

The town of Todos Santos is authentic, funky, creative and welcoming and once you’re done with the informal food stands, you can enter the world of Dany Lamote’s Santo Vino. He will transport you to the comfortable elegance of Baja food with his own creative, culinary twists.

First there I'll give some background on Dany Lamonte, then his philosophy on food, and finally, our menu the night we dined there. Enjoy.

Santo Vino is a newcomer to the restaurant scene in Todos Santos, launched in March 2011. But Dany has been deeply involved in the culinary explosion in the area by being the executive chef of The Hotel California since 2002.

But, Chef Dany doesn’t stop at being the executive chef of Hotel California or chef/owner of Santo Vino. He also is very involved in hosting cooking classes and developing products which highlight the bounty of Baja. For example, he has a fabulous line of cooking/finishing salts (organic, artisanal, hand-harvested, unprocessed sea salt from the Sea of Cortez), and he is the author of the colorful cookbook The Hotel California Tequila Cookbook.

His cooking classes (he’s been teaching culinary arts for almost 20 years) are offered through Todos Santos Eco Adventures and combine a week of exploration, submersion, education and fun. What is great about this cooking week is that it is truly a cooking adventure. Days are spent in the glorious nature of Baja, learning about the local plants (there are over 420 edibles found in Baja), and insight into the abundant fish/seafood which gives the area such a unique cuisine. Nights are spent with Dany, learning to prepare sweet and savory local dishes! To see a sample of the cooking adventure itinerary: http://www.tosea.net/Pdf/COOKING_WEEK%20BROCHURE.2012.pdf

Chef Dany’s culinary philosophies include using local, organic, sustainable produce whenever possible. He’s cultivated close relationships with farmers and has been able to get some specialty produce in production (i.e. heirloom tomatoes) so that his dishes are elevated to yet another level.

Baja, having an abundance of seasonal ingredients coupled with the fresh fish and seafood, is like the artists blank canvas. The food is only limited to the artistic use of ingredients. Dany knows how to paint with his food to make masterpieces that are not only beautiful, but a lovely play on your palate.

Like most of the creative, professional chefs in town, he fuses different cultures and knowledge into unique inspirational recipes. He lovingly takes traditional Mexican recipes and then personalizes and adapts them by mixing in his life experiences…and you, the diner, win!

Dany is very involved in the local slow-food movement and is a practitioner of ‘think global, eat local’. “Here in Todos Santos we have fresh, tree-ripened star fruit, mango, lychees and vine-ripened passion fruit. These fresh-of-the-plant fruits are great for making salsa for the fish, and of course we also use them to make drinks, margaritas and desserts.”

Not to be missed at Santo Vino is their extensive wine selection. “Baja’s wine country in Valle de Guadalupe is in full swing now; it is very dynamic. Most of the people making wine in Baja are very small producers and we showcase a lot of these wines here at Santo Vino.” We did a wine sampling while dining at Santo Vino and I have to say the wines can be very, very good. Sadly, you can’t find these wines in the states due to their limited production, but there is a wine shop in town that focuses on Baja wine. If you fall in a love with a bottle, talk to Mac at the wine shop—he’ll do what he can for you.

When dining at Santo Vino, ask Chef Dany to pair Baja wines with his Baja dishes. It is truly one of the great joys of eating at Santo Vino. Plus, you won’t want to miss his Baja-brewed beer or his signature hibiscus and jalapeño margarita. It comes mild, medium or hot! Gotta love it.

Finally, the food.
Opener: Rustic bread with oregano, black olives and red wine with two dipping sauces

Cocktail: Spicy Santo Vino Margarita with hibiscus tea and jalapeno. It comes in three heat levels: mild, medium and hot. Hot is HOT!

Salad: Elaborate and complex organic salad with mixed baby greens, agave glazed pecans and nopal-chevre crostini.

Main: Whole hauchinango (red snapper) baked with rosemary served with fresh pineapple salsa and grilled lobster served with scallop and goat cheese risotto.

Dessert: Chocolate truffle cake, hibiscus and wild honey coulis.

Wine tasting/pairing is a must. You can also do some tequila tasting!

Chef Dany’s passion for the food, the Baja, and teaching can be summed up when he said “I want them to leave with a much deeper understanding of the culture than they ever could have gained from eating in restaurants.” I can vouch that this was accomplished. After spending time with Dany, I have a new love of the fresh, local bounty of the area as well as a great appreciation of the way that Dany prepares the food: wholesome and creative, without being pretentious.

I wish Santo Vino much success. With Dany’s culinary education (he’s a graduate of the CERIA Culinary Institute in Brussels, Belgium) and being an executive chef of many well-known international restaurants, coupled with his appetite for all things native, local, and organic, Santo Vino is bound to be the number one place to eat in Todos Santos.

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6  Thank PALTravel
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed May 27, 2015 via mobile
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Thank Isabelle F
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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