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Chef Cal Stamenov's California Natural Cuisine is built
on three central pillars: the relationship between food and terroir, the
superiority of handcrafted, artisanal products over mass-produced, and the
common sense of glorifying food when its flavor is at its peak. Chef
Cal incorporates the herbs, vegetables and myriad varieties of indigenous
tomatoes he grows in his own two-acre garden at Bernardus Lodge. The Central
Coast provides him the access to an inspiring range of ingredients whose
terroir is appreciable in every bite. These come to him by way of the
relationships he has forged with the local growers, fisherman and foragers.
With a treasure trove of impeccable products, Chef Cal is able to cook with
the seasons and rarely has to look further than his own backyard for
inspiration.
Recommended articles and reviews:
CarmelValleyCalifornia.com /
Forbes Travel Guide /
GAYOT /
GuestLife /
iGoEating /
Refined Palate
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GAYOT |
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FORBES TRAVEL GUIDE |
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17/20 |
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Dinner only
Wednesday to Sunday
6:00 p.m. to 9:00 p.m.
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Address: |
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Marinus at Bernardus Lodge
415 West Carmel Valley Road
Carmel Valley, California 93924
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Sample Menus:
Dinner
Dessert
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Phone: |
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(831) 658 3595 |
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Fax: |
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(831) 659 3529 |
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Culinary Director: |
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Cal Stamenov |
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Pastry Chef: |
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Ben Spungin |
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Restaurant Manager and Wine Director: |
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Mark Jensen |
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Official Site: |
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[website] |
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