Cocina del Mar at Esperanza
Cocina del Mar at Esperanza

Excite your senses

Dining rooted in the local terrain

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Venture deep into the heart of each destination with unforgettable culinary adventures. Explore a Napa Valley vineyard and sample the next vintage before bottling. Collect sap from a sugarbush and learn the time-honored art of making maple syrup in rural Maine. Forage for sea urchin and blue stone crabs alongside a chef in Los Cabos for an extraordinary dinner on the beach. Rouse both palate and soul.

Intrepid adventures in a world of flavor


Picobar, has stunning views of the surrounding Mayacamas Mountains. The word “pico” means “peak” — showcasing whatever’s in peak season from the mountains, valleys and rivers. Enjoy a casual meal of tacos with homemade Napa flavored tortillas or grab a snack bite poolside like chips and Picobar guacamole, uniquely made with whipped avocado, pistachio and kale dip.

Commodore Perry Estate

Known for her lavish Jazz Age social gatherings and soirées, estate matriarch Lutie Perry and her convivial spirit live on, refracted through the fresh, whimsical lens of powerhouse designer Ken Fulk. Come here to connect over craft cocktails and snacks on an intimate date, or share family-style plates with a group of friends, all in an effortlessly glamorous setting tucked into formal gardens.

Auberge du Soleil

13 consecutive Michelin stars reveal the depth of quality and creativity at Napa's first culinary destination. Executive Chef Robert Curry presents Mediterranean-inspired fare paired with wines from their 15,000-bottle cellar. Whether dining at the restaurant or bar and bistro, anticipate an experience steeped in wine country's storied traditions and stunning vistas.

SkyFire dining at Bishop's Lodge, Santa Fe

SkyFire, Santa Fe, New Mexico

Concepted by "The Godfather of Southwestern Cuisine," Chef Dean Fearing's SkyFire draws inspiration from the diverse, rich ingredients and textures found in Mexico, and infuses them with unexpected modern techniques. The transformative element of fire is present throughout the bar, main dining room and terrace where piñon or cedar wood logs are burned to evoke a scent which roots you to our grounding atmosphere, and the wood-fired grill imparts complexity to bright, vibrant dishes.
  • Bishop’s Lodge

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Featured Extraordinary Experiences

Gain a unique window into the local culture with each bite, each sip or each foray into the field with a local farmer.

One-of-a-Kind Culinary Adventures

Savor a taste of the good life


Set on a rocky promontory surrounded by the crashing waves, La Cocina del Mar's salty sea air complements the exquisite variety of just-caught and foraged seafood prepared to let the vibrant natural flavors shine through. Artisan cocktails elevate local fruits and Mexican spirits.

White Barn Inn

"Maine’s White Barn Inn Restaurant Turned a One-Time Hay House into a High-End Legend," according to Boston Magazine. Ingredients from local farmers, fishermen and foragers feature highly in White Barn Inn's contemporary coastal delights. The rustic, yet picturesque barn sets the stage for an unforgettable meal, worthy of its AAA Five Diamond and Forbes Five-Star accolades.

The Lodge at Blue Sky

Savor haute Western cuisine accompanied by epic alpine views. Dine at Yuta, where Executive Chef Galen Zamora draws inspiration from the region's Uto-Aztec, Ute and New Spain cultures. Delight in private picnic lunches or a private meal in a mountaintop Yurt - enhanced by heirloom ingredients from Gracie's Farm and High West Whiskey Distillery, both located on-property.

Designed by interior designer Celerie Kemble and overlooking the Shakespeare Garden, The Garden Room celebrates elegant rusticity with an indoor and outdoor dining setting inspired by the natural beauty of our property. Our new fine dining experience is helmed by the Mayflower Inn & Spa’s new chef-in-residence, April Bloomfield, who has curated a four-course Garden Supper menu with seasonal dishes including Hamachi Crudo with Charred and Pickled Fall Vegetables, Cauliflower Tikka Masala with Curry Leaf Butter, Stuffed & Steamed Flounder with Swiss Chard and Caviar, and more.

Our Newest Culinary Stars

Gustavo Rios executive chef at Solbar at solage

Gustavo Rios | Solage, Napa Valley

Gustavo Rios brings a passion for thoughtfully created cuisine, cultivated at some of the best restaurants on both the East and West Coasts. Gustavo Rios previously served as Chef de Cuisine at six-time Michelin-starred Solbar, before being named Executive Chef at Solage. Solbar has been named one of Wine Enthusiast’s 100 Best Wine Restaurants and received a Wine Spectator Award of Excellence. Gustavo was named Manager of the Year in 2013 by Solage Resorts and Hotels for his dedicated work at Solbar.

Recognized as the James Beard Foundation "Rising Star of the Year" during his tenure at Bouley Bakery. Galen Zamarra joins the highly anticipated new property, The Lodge at Blue Sky. As Executive Chef, he will create an inspired culinary experience including Yuta, The Lodge's signature restaurant, featuring authentic flavors inspired by indigenous ingredients and breathtaking views. In his nearly 25 years of experience in both The United States and Europe, Zamarra has cultivated his craft under acclaimed chefs such as David Bouley in New York and Michelin 3-starred chefs Georges Blanc, Michel Bras and Alain Passard in France.

A native of Birmingham, England, Bloomfield returns to the countryside, curating a culinary program for Mayflower's idyllic country retreat. Celebrating elegant rusticity, Bloomfield’s menus feature the finest ingredients from our local Connecticut farms prepared with English sensibilities. In a career spanning over 25 years, Bloomfield has worked alongside the world’s most revolutionary chefs, and achieved culinary acclaim for her work, including a James Beard Award for Best Chef: New York City in 2014, as well as an Emmy nomination for her work on The Mind of a Chef.

Journey further into a world of extraordinary flavors

Notable Past Culinary Experiences

Over the past year, guests were invited to scuba dive off the coast of La Paz, Mexico in search of seaweed, learn how to spot and harvest edible wild plants deep in the forests of Connecticut, and take master classes and workshops on how to use local, foraged ingredients in a sustainable, waste-free fashion courtesy of these world-renowned chefs.
At Commodore Perry Estate

Aligning the central desire to enjoy life’s simple pleasures through the modern classics, we are excited to create a temporary, exclusive Texas touch point to the renowned cocktail institution, Death & Co, in a new way at Commodore Perry Estate. During a multi-day collaboration, August 12-16, in our Mansion Social Club, our Inn Rooms, membership and guest programming and our new neighborhood restaurant Lutie’s, we seek to design a set of layered experiences for our guests and members to enjoy the superior craft of Death & Co inspired by the storied surroundings of Commodore Perry Estate.

Aska at Blue Sky with Michelin-starred Chef Fredrik Berselius

At Aska, Chef Fredrik Berselius earned two Michelin stars in 2016 and a three-star review in New York Times by Pete Wells. For our Wild Abandon dinner, Chef Fredrik used local organic ingredients, many of which are grown onsite at Blue Sky’s Gracie’s Farm. An homage to the bounty of Utah's short growing season and high-alpine terrain, our Wild Abandon dinner celebrates true farm-to-table dining and profound respect for our land.

Dining with The World’s Best Chef

Chef Mads Refslund, one of the initial partners of the groundbreaking Danish restaurant Noma, delivered an immersive behind-the-scenes look into the world of foraging and no-waste cuisine at five award-winning Auberge properties. Refslund, one of the original proponents of cooking with food scraps, also hosted one-of-a-kind dinners, cocktail receptions and private meals showcasing how some of the most wasted, neglected ingredients can yield the most extraordinary results.

Mayflower Inn & Spa

A native of Santiago, Chile, Chef Victoria Blamey oversaw the culinary offerings at Mayflower Inn & Spa through September of 2020. Most recently known as executive chef of the reimagined Gotham Bar and Grill, Blamey earned a coveted three-star review from The New York Times during her tenure there. Drawn to the rarefied air of fine-dining, Blamey has worked in many celebrated kitchens around the world.

Glass of wine at Solbar in Napa Valley
Fresh produce at Lutie's, Commodore Perry Estate
Semifreddo at YUTA, The Lodge at Blue Sky