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, The Bistro and Private Events.
Bistro Terrace
cheers with red wine
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The Bistro

For casual French-inspired fare, join us at The Bistro. Enjoy refreshing cocktails, craft brews and wines by the score to sip and savor while taking in the expansive panoramic views from the outdoor terrace. Start with something to share, like oysters on the half shell or smoked salmon tartine, then delight your palate with the best versions of classic entrées showcasing fresh, seasonal ingredients from local purveyors such as salade niçoise, poulet grillé or steak frites, as well as artisan cheese and charcuterie. Bon appétit!
  • Open daily, 11:30am-11pm
  • Advance reservations recommended.
  • For details and to confirm reservations contact us at 707.963.1211
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.
  • Please note that The Restaurant is temporarily closed. We invite you to join us in The Bistro for casual French-inspired fare.
  • Please contact us at 800-348-5406 for more information or to confirm future reservations.

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 plate

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.