Carmel Valley is a popular daytime getaway also home to Bernardus Lodge and Winery A spectacular setting of rolling hills and manicured vineyards, this 57-room lodge is a home to Marinus by chef Chef Cal Stamenov. A formal dinner-only dining room of French revival decor offers a foodie whirlwind of locally sourced seafood and vegetables grown in the two-acre garden at Bernardus Lodge. The European-style design leans on the formal with ornate seating areas, robust chandeliers and gourmet aesthetic that is the best in the region.
The Food
Cal Stamenov is chef and culinary director of the two eateries at Bernardus Lodge, previously working with Alain Ducasse, Pierre Gagnaire and Masa Koboiashi at Masa’s Restaurant in San Francisco. Dinner is a feast of roasted baby beet salad, Portobello mushroom soup and local halibut sashimi in herb puree. Black sea bass is served with baby artichokes, diver scallops with black trumpet mushroom sourced locally and Colorado lamb grilled with morel mushroom with homegrown English peas. All items are available ala carte or as a tasting menu at $90 per person with additional $70 for wine pairing.
Last Word
Carmel’s top Cal Stamenov leads one of the state’s most awarded wine restaurants in an ornate European winery setting with more than 1,800 fine wine selections.
