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 has maintained its legacy as a “must experience” culinary destination for more than 40 years. Executive Chef Robert Curry sources the freshest ingredients from local purveyors, harvested at their peak of flavor, to create delicious dishes that showcase the region's best seasonal ingredients.
Read More
Fine Dining
Create a Life-Long Memory
Join us on the Terrace of The Restaurant for Chef Curry's new two- or three-course prix fixe lunch menu, or indulge in a three- or four-course prix fixe or six-course tasting menu for dinner. Set the tone for your full sensory experience with a palate pleasing aperitif, a French-inspired cocktail or a glass of bubbles selected from our tableside Champagne Cart, all while savoring the panoramic view. Choose a Napa Valley favorite from our extensive wine list, or allow us to create a custom pairing for each course with the perfect complement of regional and international wines. We look forward to creating a life-long dining memory you'll linger over long after your final sip.
Read More
Fine Dining
Create a Life-Long Memory
Join us on the Terrace of The Restaurant for Chef Curry's new two- or three-course prix fixe lunch menu, or indulge in a three- or four-course prix fixe or six-course tasting menu for dinner. Set the tone for your full sensory experience with a palate pleasing aperitif, a French-inspired cocktail or a glass of bubbles selected from our tableside Champagne Cart, all while savoring the panoramic view. Choose a Napa Valley favorite from our extensive wine list, or allow us to create a custom pairing for each course with the perfect complement of regional and international wines. We look forward to creating a life-long dining memory you'll linger over long after your final sip.
Read More
Casual Fare
A Wine Country Favorite
Join us at The Bar for a leisurely lunch, drinks and something to share, or an informal dinner at sunset. A favorite among visitors and locals alike, the venue offers an ideal mid-valley respite during a day of wine tasting, or a delicious meal on the terrace at day's end. Continuous dining is available from 11:30 am to 11 pm daily.
Read More
Casual Fare
A Wine Country Favorite
Join us at The Bar for a leisurely lunch, drinks and something to share, or an informal dinner at sunset. A favorite among visitors and locals alike, the venue offers an ideal mid-valley respite during a day of wine tasting, or a delicious meal on the terrace at day's end. Continuous dining is available from 11:30 am to 11 pm daily.
Awards
Michelin
Michelin Star award for 15 consecutive years
Wine Spectator
Best of Award of Excellence
Forbes
Four Star Travel Guide
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, The Bar, and Private Dining. His extensive experience in the traditions of Californian 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 ‘90s he traveled 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, ultimately succeeding him as Executive Chef.
Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, The Bar, and Private Dining. His extensive experience in the traditions of Californian and French cuisine inspire the menus at...