"We loved all the food that we had here. We got 3 foods and 5 desserts. Food: I have to start with the desserts, even though we ate those last. We got one of each except the cheese course. We thought we were going to have to take some home, but we ended up finishing it all there: Stone fruit mille feuille we ate this first because we were told it wouldn 't travel well. We really enjoyed the puff pastry; it was a bit hard to get into with a fork, but I liked the hardness/thickness. There were 2 kinds of ice cream, which is my favorite food. Marjolaine good lord. The flourless chocolate cake is bomb. It was very rich. We loved the pepita lining between the chocolate layers. I loved the texture of the crumbles. The ice cream is also great. Tres leches cake our favorite by far. It just melts in your mouth. So thick and moist. Juicy. St. Germain baba it 's described as socked brioche. It 's not soaked through (you have to get down there to the bottom to get to the soak, which is slightly acidic/vinegar y), but it might be better that way. Nice touch with the peppercorn! Lemon miroir we ate this last. At this point, one of us was struggling, so the other shouldered the heavy burden and the very strenuous job of eating more than half the dessert. Citrus is always lovely. I loved the tiny pieces of lavender placed on top. I loved savoring this as the last dessert that we ate. Amuse bouche that all diners started off with melon and apple salad with peach vinaigrette and fresh basil. The word Korean was in there somewhere. The flavor was very subtle and hard to detect. CRISPY PORK MEMELA pork belly was yummy, though we would have liked a bit more fatty juice to ooze out upon chewing. The red cabbage was nice. The combination of beans and basil was very nice. CARROT CAVATELLI I licked the bowl. Very good and our favorite. Such a wonderful combination of ingredients, all of which were distinct. Very good, I liked it a lot. The lemon of the lemon chicken sausage was a nice touch. I appreciate that they split the food in half into separate bowls for us. LOCAL PORK MOLE ROJO not as exciting as hoped (being more chocolate y would be nice). The mole was thin and more like an enchilada sauce. But still tasty. Service: we checked in at the desk outside and waited, enjoying the view of the fields and the Sandias the person who helped us was a kind, calming presence they passed by enough that it wasn 't too hard to get their attention Ambiance: The table for 2 felt cramped. We needed more space for all the things on the table. Especially when there were 5 desserts at once. A spatula would be a nice, thoughtful touch so that I could get EVERYthing in my belly I liked the little fans on the tables outside to keep bugs away I liked hearing the kitchen at work in the next room over, and being able to walk through it to get to the bathroom There is a rustic feel overall We walked around the property a little afterward, digesting all the food and enjoying the quiet and solitude. We knew that there would be many trips to the bathroom the following day; indeed, there were. It 's all part of the experience of enjoying a place like Campo."
