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From quaint inns to sprawling resorts, the Central Coast has no shortage
of great getaways. In some cases, our luxurious lodges are also the places
to experience our finest cuisine, thanks to the highly acclaimed chefs
at the helm. While in most regions you’d rarely seek out a hotel
specifically for the food, these elegant accommodations offer an opportunity
to feast on more than your surroundings.
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Chef and Culinary Director Cal Stamenov uses fresh herbs and
vegetables from his 2-acre garden to prepare the menu for the dining venues
at Bernardus Lodge in Carmel.
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Reflecting
an attention to detail comparable to that of the world’s finest destinations,
Bernardus Lodge’s lovely rooms feature fresh flowers, French doors, feather
beds, and fireplaces. Guests are greeted by an offering of complimentary gourmet
snacks, a cheese plate, and an excellent bottle of Bernardus wine in their
room. But don’t fill up: Marinus awaits. Chef Stamenov’s résumé spans
more than 25 years with some of the biggest culinary names (with which he now
joins the ranks). Adamant that his menu be built around the finest available
ingredients, he has cultivated relationships with the region’s most coveted
growers and purveyors, and he raises his own organic herbs and vegetables.
The result is a captivating seasonal menu of superb California flavors at their
peak, perfectly prepared. If you time it right, you can partake in one of his
special events, like the annual dinner celebrating the beginning of truffle
season in October. 
Paso Robles
Ballard
Pismo Beach
Santa Barbara
Big Sur
Carmel
Carmel
Santa Barbara
Santa Barbara
Truth
be told, it was this hotel that inspired this category of picks for us, and
it was also the first choice of readers Sue and Stu from Arroyo Grande. L’Auberge
is a perfectly located, history-steeped gem of an inn with just 20 lovely
rooms overlooking a flower-filled courtyard. The famed dozen-table dining
room has recently come under the direction of Executive Chef Christophe Grosjean,
a French-trained chef dedicated to creating memorable meals. In addition to
working for some of France’s finest, Chef Grosjean served as chef de
cuisine at one of our other picks, Marinus at Bernardus Lodge. At Aubergine,
he fuses his French heritage with “California’s inspiring array
of ingredients.”
