With this sunny and laid back destination, come for the wine, stay for the food.
Carmel Valley, a rustic and rural inland retreat just over two hours south of San Francisco, is often confused with its better known neighbor, the European-style, seaside town of Carmel-by-the-Sea. But the valley, with its rolling hills lined with grapevines and endless sunshine, is a picturesque destination deserving of its own visit. Best known for its award-winning wineries, Carmel Valley packs in more than 20 tasting rooms in just 11 miles spanning from Highway 1 to Carmel Valley Village.
While the wine will draw you in—especially the world-class cabernet sauvignon and merlot—it's the fresh and surprising dining scene, reflective of the community's warmth and agrarian nature, that will leave you smitten. The area has a deep history rooted in ranches, farms, orchards, and dairies, so it's no surprise it was one of the first regions to embrace the farm-to-table mindset, long before it became the end-all catchphrase it is now. Today, the restaurant scene continues to thrive as area chefs innovate with organic and seasonal produce.
From farm stands to tasting menus, tacos to truffles, classics to newcomers, hit the road and explore the exciting California cuisine being whipped up in Carmel Valley.
Fancy Fare
Lucia Restaurant and Bar
Located in the luxurious Bernardus Lodge and Spa, Lucia is a must-do culinary experience in Carmel Valley. This contemporary yet rustic restaurant—set among lavender fields, olive orchards, and vineyards with views of the Santa Lucia mountain range—is headed by chef Cal Stamenov, who has worked under culinary titans like Alain Ducasse and Pierre Gagnaire and is known to source from local farmers, foragers and fish mongers to create an ever-evolving menu. Dishes-of-the-moment include fresh pacific oysters, seared foie gras, a mushroom tarte with prosciutto and black truffle, and an alder smoked Sonoma duck breast. // 15 W Carmel Valley Road, bernarduslodge.com
Roux
Chef Fabric Roux, originally from Laon, France, has cooked throughout Paris and the United States, and with his namesake restaurant Roux, he elegantly pairs his classical French technique with a creative use of fresh Carmel Valley ingredients. The result is a modern European menu comprising of various small plates like truffled deviled eggs and Dungeness crab cakes, as well as curated entrees like a pan-roasted pork tenderloin with rosemary jus or his classic surf and turf Spanish paella. Whatever you do, don't miss his beloved beignets, which sell out nearly every morning. // 6 Pilot Road, rouxcarmel.com
Valley Kitchen
Located in the upscale Carmel Valley Ranch, this trendy restaurant strikes a balance between modern and rustic, complete with a lively ambiance and vineyard views. The menu, which goes for a shared plate and communal experience, changes monthly and always pulls from local gardens and vendors. Chef Tim Wood cooks vibrant dishes that range from California caviar, to tuna poke with jalapeno and citrus olive oil, to a classic free range chicken entree that's served with cracked corn polenta. // 1 Old Ranch Road, carmelvalleyranch.com