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, 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 French-inspired offerings.
dining
bartender
cheers with red wine

SIP AND SAVOR

A Feast for the Eyes and the Senses

Please note that our indoor and outdoor dining experiences are currently unavailable due to the State of California's Regional Stay Home Order. We look forward to welcoming you back to the Terrace soon. Reservations are available for futures dates starting February 1, 2021.
  • For more information contact us at 707.963.1211
Winter Romance

Winter Romance

Cozy up for Cabernet Season with the one you love. This exclusive package includes an indulgent three-course dinner for two served in-room, along with a bottle of Napa Valley's finest. To showcase your private dining experience, we've partnered with renowned French cookware pioneer, Le Creuset, to deliver hearty seasonal entrées meant to share in a gorgeous Dutch oven.

Book Now

Terrace
cuisine
salad

A Meal to Remember

Auberge du Soleil consistently provides a feast for the eyes and the senses. Whether taking in the awe-inspiring vista views on the expansive outdoor terrace, or relaxing in the comfort of the intimate dining room, your dining experience will be a meal to remember, with culinary delights, exceptional service, and an extensive selection of international wines from the hotel’s award-winning 15,000 bottle cellar.

Awards

michelin

Michelin

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


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.