dining al fresco

Dine at Auberge du Soleil

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 at Auberge du Soleil has maintained its legacy as a “must experience” culinary destination. Executive Chef Robert Curry showcases the freshest seasonal ingredients, sourced from local purveyors, to provide dynamic and delicious offerings for The Restaurant, Bistro & Bar and Private Dining events.
The Restaurant Terrace
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A Meal to Remember

The Restaurant

With 13 consecutive Michelin Star awards, The Restaurant at Auberge du Soleil consistently provides a memorable feast for the eyes and the senses. Whether taking in the awe-inspiring vista views on the outdoor terrace, or enjoying the comfort of the intimate dining room, the delectable Mediterranean-inspired cuisine is perfectly complemented by the atmosphere and the extensive selection of wines from the hotel’s award-winning 15,000 bottle cellar.
  • Open daily from 7am-10:30am for breakfast, 11:30am-2:15pm for lunch, and 5:30pm-9:30pm for dinner. Reservations required.
  • Open 11:30am-2:15pm for brunch, Saturday and Sunday only. Reservations required.
Bistro Terrace
cheers with red wine
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The Bistro and Bar

For casual dining throughout the day join us at the Bistro & Bar. Delight your palate with a selection of wines from our extensive by-the-glass list while enjoying house-made charcuterie and local artisanal cheeses, a delicious burger, or oysters and caviar. A sunset cocktail or glass of champagne on the Bistro terrace is a must for locals and visitors alike.
  • Open daily, 11am-11pm (food service begins at 11:30am)
  • No reservations required
  • First-come, first-served

Private Dining

When there’s cause for celebration allow us to set the stage. Our Private Dining venues feature spacious light filled interiors and adjoining valley view terraces. Available for events from 10 to 120 guests, Auberge du Soleil offers the ideal location for weddings, meetings, social gatherings and milestone celebrations.

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Michelin star award for 13 consecutive years

andrew harper award

Andrew Harper

#2 Food & Wine Resort – Andrew Harper's Hideaway Report Reader's Choice Awards, 2016

wine spectator

Wine Spectator

Best of Award of Excellence

Stories from Auberge du Soleil

chocolate dessert

Eat A Sweet Surprise for Sweet Dreams

"The best way to say goodnight— or to say anything, really— is with chocolate. Auberge Du Soleil knows this to be true and makes 600 pounds of chocolate-covered almonds a year, in part to leave the sweet surprise of Amandes au Chocolat in rooms at turndown."

Chef Paul Lemieux
Pastry Chef
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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.