Auberge de Soleil

Before there was Auberge de Soleil the boutique resort, there was the restaurant, and it was one of the first Wine Country culinary destinations. Not much has changed—the setting is breathtaking and intimate, the food refined and uncontrived. It’s three courses of delectable compositions. Hamachi sashimi is contrasted against a yolk-bursting slow-cooked egg, seared ahi is paired with glazed pork belly, and veal is wrapped in bacon.

Specialties: White-sturgeon caviar; skate; local lamb.

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