MICHELIN Guide’s Point Of View
You’ll drive along winding roads past sloping vineyards, apple orchards and sun-dappled redwood trees before arriving at this serene sanctuary set atop a cliff overlooking the Pacific Ocean. The historic property dates to 1916 but reopened in 2018 following a renovation infusing it with a laid-back luxury. The redwood-clad dining room’s picture windows frame postcard-perfect views of the gardens and crashing waves; a fireplace adds to the already inviting ambience. Aside from its Instagram-ready good looks, it's a dining destination thanks to Chef Matthew Kammerer’s distinctive cuisine. Great care is paid to details here, from employing local woods to smoke and grill as well as fish caught right off the coast, to house-made sea salt and vinegars. Savor the fresh tuna, aged for eight days and brushed with salted plum paste, jalapeño and okra for a riot of flavors. Sea urchin custard is at once delicate and intense, while tender abalone in a briny broth renders diners speechless. This kitchen's deftness with vegetables is particularly noteworthy; the sweet potato with savory miso and hemp seed is a revelation. Perhaps most surprising is the price-impressive value for a meal of this caliber.