dining al fresco

A Culinary Legacy. An Unmatched Setting.

Dine at Auberge du Soleil

For many, the name Auberge du Soleil is synonymous with wine country cuisine. Founded in 1981 by visionary French restaurateur, Claude Rouas, as Napa Valley’s first fine-dining establishment, The Restaurant has maintained its legacy as a “must experience” culinary destination for more than 40 years. Executive Chef, Robert Curry, sources the freshest ingredients from local purveyors, harvested at their peak of flavor, to create delicious dishes that showcase the region's best seasonal ingredients.

Dinner Tables on Terrace with Napa Valley vineyard views in background
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Create a Life-Long Memory

Join us on the Terrace of The Restaurant for Chef Curry's new two- or three-course prix fixe lunch menu, or indulge in a three- or four-course prix fixe or six-course tasting menu for dinner. Set the tone for your full sensory experience with a palate pleasing aperitif, a French-inspired cocktail or a glass of bubbles selected from our tableside Champagne Cart, while savouring the panoramic view. Choose a Napa Valley favorite from our extensive wine list, or allow us to create a custom pairing for each course with the perfect complement of regional and international wines. We look forward to creating a life-long dining memory you'll linger over long after your final sip.

cheers with red wine
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A Wine Country Favorite

Join us at the Bistro and Bar for a leisurely lunch, drinks and something to share, or an informal dinner at sunset. A favorite among visitors and locals alike, the venue offers an ideal mid-valley respite during a day of wine tasting, or a delicious meal on the terrace at day's end. Continuous dining is available from 11:30am to 11pm daily.




Michelin Star award for 14 consecutive years

Wine Spectator Best of Award of Excellence 2021 Logo

Wine Spectator

Best of Award of Excellence

Forbes 4 Star Travel Guide 2021 Logo


Four Star Travel Guide

chef cooking

Meet Executive Chef Robert Curry

Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, Bistro & Bar and Private Dining. His extensive experience in the traditions of California and French cuisine inspire the menus at Auberge du Soleil. Curry began his culinary career in his native Los Angeles at Ma Cuisine and Wolfgang Puck. He received his degree from the Culinary Institute of America, Hyde Park, and after graduation, was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. In the late ‘90’s he travelled to France working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, and in Paris at the two-star Michel Rostang. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California and made a name for himself among Northern California food lovers during his eight years at Domaine Chandon in Yountville, as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.