"First up was the stone fruit mille-feuille, which we were advised to eat right away as it wouldn't hold up well to travel. We loved the puff pastry, which had a satisfying hardness and thickness, making it a bit challenging to cut with a fork. The dish included two types of ice cream, and as ice cream is my favorite treat, I was thrilled. The marjolaine was incredible, and the flourless chocolate cake was decadent and rich. We absolutely loved the pepita layers between the chocolate, and the texture of the crumbles was delightful. The accompanying ice cream was perfect as well.
The tres leches cake was hands down our favorite; it melted in our mouths—so thick, moist, and juicy. The St. Germain baba, described as soaked brioche, had a slight acidity to its soak that made it delightful. You had to dig down to reach the soaked part, but we found this approach to enhance the experience, especially with the unexpected peppercorn twist.
We saved the lemon miroir for last. By this point, one of us was struggling, so the other bravely took on the challenge of finishing more than half of this dessert. The citrus flavor was refreshing, and I adored the tiny bits of lavender sprinkled on top. It was a delightful end to our meal.
To begin, we were served an amuse-bouche of melon and apple salad with peach vinaigrette and fresh basil. The subtle flavors were enjoyable, though the connection to Korean cuisine was a bit ambiguous.
For our first savory dish, the crispy pork memela stood out with flavorful pork belly, though we wished for a bit more juicy fat to ooze out as we bit into it. The red cabbage added a nice crunch, and the combination of beans and basil was delightful.
The carrot cavatelli was outstanding—so delicious that I found myself licking the bowl! The blend of ingredients was perfect, with each flavor distinct and harmonious. The lemon in the chicken sausage was a lovely addition, and we appreciated that our dishes were served in separate bowls.
The local pork mole rojo didn't quite meet our expectations; we had hoped for a richer chocolate flavor. The mole was thinner than anticipated, resembling more of an enchilada sauce, but it was still enjoyable.
As for the service, we checked in at the desk outside and waited while soaking in the views of the fields and the Sandia mountains. The staff member who assisted us was kind and calming, frequently checking in without making it difficult to get their attention.
In terms of ambiance, our table felt a bit cramped, especially with all five desserts crowding our small space. A spatula would have been a thoughtful touch to help us savor every last bite. The small fans on the outdoor tables kept bugs at bay, and I enjoyed hearing the sounds of the kitchen in the next room as we walked by to the restroom. Overall, the rustic feel of the property added to the experience.
Afterward, we took a leisurely stroll around the property, digesting our feast and enjoying the tranquility. We anticipated a few trips to the bathroom the next day, and there were certainly plenty! But that’s all part of the adventure of dining at a place like Campo."
Albuquerque
