Story

In 2008, in the fishing town of Jávea on Spain’s Costa Blanca, I committed to a small seaside spot and named it El Campo. The idea was pure and uncomplicated: a lively, market-driven restaurant celebrating the farmers, the fishermen, the seasons, and the joy of sharing good food. The kitchen was built, the first menus written, the team ready. Then the financial crisis of 2008 hit Spain with devastating force. Funding disappeared overnight, and El Campo in Jávea never opened its doors.

The name, the spirit, and the concept never left.

Seventeen years later—after earning a Michelin star in Portugal, cooking in Beverly Hills, Las Vegas, Milan, Mykonos, and the last decade in the Bay Area—that original vision has finally come to life, exactly as it was meant to be.

El Campo crossed an ocean, found the perfect home among Livermore’s vineyards and farms, and became L Campo.

Here, every dish is still chef driven, still rooted in the bold, soulful flavors of Valencia and the Spanish coast, still designed to be passed around the table with friends, family, and plenty of laughter.

The restaurant that waited seventeen years is finally open.

Welcome to L Campo. ¡Salud y bienvenidos!