Auberge du Soleil

Founded in 1981 by San Francisco restaurateur Claude Rouas. the Auberge du Soleil helped .X. spawn the wave of popularity currently enjoyed by the entire Napa area. In 1985, Rouas and business partner Robert Hannon opened the inn in French, auberge to host visitors to the California wine country. He envisioned both the restaurant and the inn as a tribute to his beloved Provence, and. true to form, both continue to be exactly that.

Guided by executive chef Robert Curry, the restaurant remains one of America’s most delicious and most romantic. The best way for couples to en- joy the seasonally changing menu is at La Pagode. the restaurant’s private dining area for two. Here, the evening begins with a bottle of champagne, followed by a dozen oysters and a four course dinner, with wine pairings included. For those looking for something less extravagant, the restaurant offers a number of different prix fix meals.

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The restaurant nestled overlooking the lush vines of the Napa Valley. The cuisine has evolved with a wine country theme where innovative menus inspired by the bounty of the vine are paired with food in ways that delight and inspire longtime devotees. The Bistro & Bar is ideal for sipping wine at sunset on the terrace, a casual meal al fresco, or a nightcap by the fireplace. The Restaurant pres- ents luxury at its finest while overlooking some of Napa’s most renowned vineyards. Offering more that 40 of the Valley’s finest wines by the glass and boasting a cellar of nearly 1300 wines, guests can enjoy a full sensory experience.

Dinner openers may include Maine lobster, basil, tomatoes and watermelon foam, or hamachi sashimi, slow-cooked egg. soba and Hong Kong vinaigrette. Main courses might range from Prime New York beef and boulangere potato gratin to spiced local lamb with gnocchi. The affable wait staff is atten- tive but not overbearing, always at the ready but respectful of diners’ privacy.