La Jurelina is a wonderful restaurant for lovers of fresh seafood. With much respect, its concept is influenced by what has been done for the last 100 years in places like Japan, Australia and the United States, to work and serve good seafood.
Characterized by the quality of its product and the creative freedom that Chef Miguel Galvez enjoys to make and experiment, every day you can find a surprise Off Menu or seasonal dishes beyond its basic menu. From fresh, cured, toasted, in shell, hot dishes and even charcuterie from the sea. The latter, arises thanks to Gálvez’s previous experience working with traditional charcuterie in Guadalajara and upon arriving at La Jurelina, with the intention of innovating and making the most of his raw material, he began to experiment with it, resulting in incredible dishes such as the fish costillar in process that can be seen in the photographs. The “Seacuterie” is a sustainable, new and exciting gastronomic trend to be discovered. And with much pride, we can say that in #Baja it is being explored by talents like Miguel.
A visually very pleasant space, semi-industrial interior, with the presence of local artists on its walls, a bar to sit and chat with the person preparing your dishes, a large display case that shows you the fresh product available, refrigerators with fish in the process of curing or aging, an attractive refrigerator with a variety of wines and beers from the region, as well as excellent service from its warm staff, La Jurelina is the ideal space to sit and enjoy the treasures that the Pacific offers us. “Good food” as they call themselves, is what you can find in this small, great place in our state.
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