Detailed Review
Auberge du Soleil is a destination restaurant whose popularity lead to a luxury hotel growing up around it. Originally opening in 1981, the success of the Napa Valley restaurant prompted its owners Claude Rouas and Robert Harmon to open a selection of additional cottage accommodations in 1985. The luxury hotel has been building on its loyal following ever since.
The facilities
Auberge du Soleil restaurant serves up exceptional Californian-French cuisine against views of its 33 acres of California Wine Country olive groves and vineyards. Conde Nast Traveler’s Gold List (2008) highlights head chef Robert Curry’s poached Maine lobster dish with watermelon, and his spiced lamb with goat’s cheese, as examples of his innovative, eclectic approach to menu-creation. We believe you can’t get better Provencal cuisine without going to Provence itself.
The luxury hotel has a 7000 square foot stucco spa, with panoramic views of Napa Valley’s olive trees and vineyards. Come to relax in one of the three pools (heated, unheated and infinity), the sauna or the steam room, or work up a sweat in the gym. The eight treatment rooms offer face, body and massage treatments, using products with signature grape seed extracts.
The rooms
Auberge du Soleil has 52 hillside luxury cottages, most with private terraces and views of the valley. Fireplaces, king sized beds, fresh flowers and bathtubs-for-two all create a rustic-contemporary chic decor. Modern comforts come in the form of plasma TVs with CD/DVD players.
Press Quotes
"Set amid a 33-acre olive grove, it started out as a restaurant. Each suite has handmade-tile floors, abstract paintings, and a refrigerator stocked with regional wines and cheeses. Enjoy 'extremely nice staff' and, at the restaurant, 'phenomenal wine-country cuisine' with French-Mediterranean influences." Conde Nast Traveler 07
Condé Nast Traveller 2008 Gold List
