Fauna

Delicious food and family style tables. Sir next to new people and enjoy the hospitality. Our ceviche was phenomenal and their cocktails range from standards to creative

Incredible place. 4 of us did the experimental menu with wine tasting, and we were not disappointed. We got 8-10 courses and every single one was unique and exquisitely made. The staff was extremely helpful, and was well versed in the culinary techniques used and the flavor profiles expected from each dish. I highly recommend going here if you're looking for high-end but reasonably priced cuisine.

The kitchen is run by David Castro, a rising star in the local scene who worked at Blue Hill in NY and Kala in San Francisco. The food is really good, the shellfish is the best in my opinion, elegant dishes with a great balance of flavors. The interior design and architecture are one of the best in the valley, an amazing property. The service is not good though, our waitress wasn't in a good mood and seems annoyed by our questions about the dishes. It's a shame because this ruins your experience

Surprising and refreshing dishes. We thoroughly enjoyed our meal, there were a variety of flavors on the fixed menu. Charred Cabbage? Incredible, and one of the best dishes we've had out of the entire valley.

The setting is beautiful and the food is delicious. A bit on the high end but worth it. It’s just a pleasure to see something well planned, designed and integrated