The kitchen begins at the garden gate and ends at the tide line. Everything in between is fair game.
Our flagship room, set inside the original 1976 cottage. Chef Inés Castelló writes the menu each afternoon. Seven courses, no choices, built from the morning's catch and the kitchen garden.
A low room dug into the bedrock below Marisol. Forty-seven seats, six hundred bottles, a small menu of cured fish, raw vegetables, and one very good steak. Open late.
Down the cliff path at McWay Cove. A weathered cedar deck, a coal-fired oven, and a long pour of vermentino. Oysters by the dozen, flatbread, and whatever the boats brought up that morning.
Eighty percent of what we cook comes from inside a thirty-mile radius. The kitchen garden runs to four acres, the boats are local, and the lamb comes from a single ranch over the ridge. The other twenty percent is olive oil, salt, and one or two indulgences.
We compost, we ferment, and we never throw out a fish head.