fish dishes

Dine at Calistoga Ranch

Private lakeside dining in the heart of Napa Valley

Farm-fresh Napa Valley cuisine on the banks of Lake Lommel
At the heart of Calistoga Ranch dining is our relationship with local producers, including marine biologists-turned-fishmongers, a fourth-generation duck farmer, and a UC Davis pomology professor and his wife. Their extraordinary ingredients—supplemented by honey from our onsite beehive, herbs and vegetables from our produce gardens, and eggs from our chicken coop—form the backbone of our authentic Napa Valley cuisine inspired by the bounty of the region.
spread peppers
Savor deliciously creative dishes that will satiate your palette
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Unforgettable Dining

The Lakehouse

Here’s where to find inspired takes on the region’s incredible bounty, from braised Niman Ranch pork shoulder with corn pudding and Bodega Bay wild salmon with whole wheat berries, all on a private setting overlooking our majestic Lake Lommel.
  • Mood is celebratory and romantic
  • Overlooking Lake Lommel
  • Breakfast-Lunch: 7am-3pm (during summer, lunch is served at the pool)
  • Dinner: 6pm-9pm

Private Dining

When you crave a night unlike any other, allow our team to set up an intimate private dining experience in the comfort of your guest lodge, unfolding an atmosphere of understated romance.

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Culinary Events

Get a richer understanding of the flavors of the Napa Valley by joining our locally-inspired culinary events, classes, and tastings.

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Stories from Calistoga Ranch

vineyard in the winter

Eat Wine and Condiments

We can thank mustard for Napa Valley's coveted wine notes, as this unlikely seed provides vital nutrients and phosphorus to our beloved grapes. Though the golden plant didn't always grow in Napa, every year from January to March, our vineyards are blanketed in an alluring amber hue, which coincidentally fuels the condiment stand at roadside hotdog outpost, Gotts. You don't even have to wait in line to savor a Niman Ranch Fearless Frank, a dog topped with cheddar cheese and house-made chile - and, of course, mustard.

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Meet Chef Ross Kilkenny

Northern California native Ross Kilkenny trained in classic French cuisine at the prestigious Culinary Institute of America in Hyde Park, N.Y., but his heart remained in California wine country. Chef Kilkenny later returned to hone his kitchen skills at some of the area’s best restaurants, including Bouchon in Yountville, and the Martini House and Meadowood in St. Helena. Most recently, Kilkenny served as Executive Sous Chef at Hyatt Regency Monterey.