One of the first great Wine Country establishments, the Restaurant at Auberge du Soleil pays tribute to its legacy with an award-winning menu and wine list. Our culinary staff’s inspired cuisine reflects the natural diversity and rich ingredients of Napa Valley and draws from regional produce, accented with Mediterranean flavors. Sommelier Kris Margerum’s wine list, the largest and most extensive in the valley, showcases the very best from neighboring vineyards.
Executive Chef Robert Curry welcomes guests with beautifully prepared Wine Country cuisine. Curry has brought his own fan base to the Auberge, having spent six years as Executive Chef at nearby Domaine Chandon. Most recently, he was Executive Chef across the valley at the Wine Spectator Greystone
Restaurant at the Culinary Institute of America. A native of Los Angeles, Curry began his career working with Wolfgang Puck at Ma Cuisine and later, with Michel Richard and Alain Giraud at Citrus. After traveling the world and training with Alain Ducasse, Michel Rostang and other renowned chefs, he was lured to Napa Valley, where he has established a reputation as one of Wine Country’s finest.
Renovated recently by Tucker, the Restaurant at Auberge du Soleil features rich interiors accented with abstract paintings, exposed beams and warm wood furnishings. Tables on the famous terrace are some of the most sought-after in the Valley, due to the panoramic views of the olive groves, vineyards and sunsets. The adjacent bar, now updated with in a relaxed contemporary style, is an inviting setting in which to sip a cocktail by the fire, dine on lighter fare al fresco or enjoy one of the 35 wines served by the glass.
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