Conchas de Piedra

This rustic-chic collaboration from the people behind Deckman’s and Casa de Piedra, one of the many wineries in the valley, brings together what both places do best—seafood and sparkling wine. The outdoor dining area is warm and inviting thanks to communal tables, café lights strung overhead and a jaunty instrumental playlist. It's a compact, seafood-focused menu offering aguachiles, ceviches, and warm dishes like seared abalone. Every dish is stunning, with balanced flavors and bright colors. Clam ceviche, served in two petite clam shells balanced on small pebbles, is just one example. For a heartier dish, consider the crispy oyster taco. A single scoop of cucumber sorbet served in an abalone shell is clever and fresh.

Exclusive winery-kitchen collaboration pairing Baja seafood with Casa de Piedra espumoso

• Conchas de Piedra is a joint project between the Casa de Piedra winery and Deckman’s kitchen that pairs locally sourced shellfish exclusively with the sparkling wines from Casa de Piedra, a signature concept highlighted by their presentation and menu.
• All seafood is strictly seasonal and sourced 100% from Baja California, emphasizing sustainability and local provenance.

Daily-changing, seasonally driven menu

• The menu is updated in real time and changes daily or with ingredient availability, ensuring freshness and variety rather than a fixed daily lineup.

Innovative shell-focused presentation

• Dishes are served in shells or on shell-inspired vessels, such as clam ceviche served in two tiny clam shells balanced on pebbles, and cucumber sorbet served in an abalone shell, reflecting the restaurant’s shell-centric concept and standout plating.

Signature Ingredients

• Abalone: A centerpiece in Conchas de Piedra’s seafood-forward concept, with seared abalone appearing on the menu as a warm, savory highlight. The restaurant also utilizes an inventive presentation in which an abalone shell is used to hold or present components such as cucumber sorbet, underscoring the premium status of abalone within Baja California seafood cuisine.
• Oysters: Featured in signature shellfish preparations, including a notably crispy oyster taco, reflecting the restaurant’s focus on small, intensely flavored shellfish dishes and its emphasis on sea-fresh Baja California ingredients.
• Clams: The clam ceviche is a standout, often served in two petite clam shells balanced on small pebbles, illustrating the dish-specific use of shell presentations and the bright, citrus-forward profile typical of the venue’s seafood offerings.
• Local Baja California seafood (seasonal): All seafood is sourced from Baja California and operated on a strictly seasonal basis, highlighting the restaurant’s commitment to sustainable, regionally sourced ingredients and the ever-changing seafood lineup that defines its culinary identity.