Highlands Resort - Adults Only

Restaurants nearby

• SingleThread★★★ MichelinWorld's 50 Best #46La Liste 99.5 Here, in the bucolic loveliness at the heart of Sonoma Wine Country, sense of place combines exquisitely with the deeply personal vision of owners Chef Kyle Connaughton and head farmer Katina Connaughton. The nearby 24-acre farm provides much of the bounty prepared in the kitchen, and the couple’s time in Japan informs the restaurant’s ethos and the kaiseki-influenced cuisine. The menu begins memorably with a botanical landscape interspersed with impeccable first bites that introduce the central themes of the meal: impeccable ingredients, precise knife technique, artistic presentation and pure16.3km
• Khom LoiBib Is anyone surprised that the team behind Ramen Gaijin has another hit on their hands? The chefs here have traveled extensively throughout Thailand, which inspired them to bring its flavors back to Sebastopol. Certainly, anyone expecting the sweeter, Americanized side of Thai cooking is in for an awakening. This is food that is seasoned boldly, by turns spicy, fresh and complex. From green papaya salad to fried chicken with a punchy nam jim dipping sauce, flavor abounds. The pastes for all the curries are also made in house, as with a heady massaman curry featuring golden potatoes and meltingly18.2km
• Farmhouse Inn Restaurant This charmingly rustic retreat lives up to its name, tucked on a wooded edge of Sonoma wine country. Guests may be drawn in by the peace and quiet of the setting, but husband-and-wife Chefs Craig Wilmer and Amanda Hoang are breathing fresh life into the longstanding restaurant and providing an additional lure. Proudly espousing a typically Californian ethos of local and seasonal products, the pair’s culinary efforts—offered either as a compact prix fixe or a lengthier tasting—show care that goes beyond a passion for quality ingredients. Herb-laminated pasta is matched with foraged black trumpe10.0km
• Ramen GaijinBib With more than a decade of history behind it, this Japanese favorite is a must-visit in Sonoma County. Fusing local ingredients with traditional technique, the kitchen delivers a range of top bites, starting with superb chicken karaage with miso ranch as well as crispy tofu with Calabrian chili and toasted sesame oil. Featuring house-made noodles, ramen is the main event. The light shoyu ramen is as impressive as the richer, spicy tantanmen, highlighting pork belly chashu, Sapporo noodles and woodear mushrooms. The best seats at this expansive restaurant are at the counter, where you can watch18.9km
• Barndiva Healdsburg has no shortage of eye-catching spots, but Barndiva captures the attention of many. It's perpetually packed with a stylish crowd. Now located in an annexed location, the service is attentive without a hint of pretense. Nothing feels contrived here, where farm-to-table is the dictum. Chef Erik Anderson's cooking is laser-focused on prime local produce. Come in spring and you may be treated to first of the season Zuckerman Farms green asparagus with a rich Hollandaise sauce. Pan-roasted Pacific halibut with a spring vegetable ragout is delicious, as is a scoop of seasonal sorbet to co16.1km
• Dry Creek Kitchen Open since 2001, this veteran haunt by Chef Charlie Palmer is attached to the sleek Hotel Healdsburg. Airy and elegant, the vaulted room boasts white tablecloths as well as large windows overlooking the downtown square. The cooking, meanwhile, is contemporary in design, with farm-sourced ingredients prepared with style. Snack on oxtail dumplings before moving on to an electric kanpachi tiradito. Mains cover the gamut: Salmon, duck, lamb and pork chops. Finish with an indulgent “cookie butter mousse bomb.”16.1km
• The Matheson Chef Dustin Valette's latest venture is no shrinking violet. Located in a soaring complex, the über-cool space never takes the focus away from the menu that weaves seasonal products with California flair and Mediterranean elements. The results are thrilling, largely thanks to the team's ingenuity. Behold a golden paupiette of petrale sole, served with a typically French accoutrement like braised endive, elevated to unexpected heights with the addition of a rich and savory mushroom dashi. All-too-familiar luxuries like foie gras and caviar have an edge of excitement when given counterpoints lik16.1km
• Troubadour Melissa and Sean McGaughey began their romance working together at SingleThread (as baker and sous-chef, respectively), and here they've wedded their talents to make a singularly charming Healdsburg destination. The lovely little space is a popular sandwich shop and bakery by day (they also run nearby Quail and Condor); at night transforming to offer an exciting tasting menu that highlights Californian ingredients with flair and technical precision. Classical underpinnings are enlivened with a modern sensibility, seen in a "bouillabaise" of gently cooked rockfish with saffron-yuzu emulsion and16.2km
• Valette Housed in the former Zin space, this contemporary darling is actually a full-circle comeback for Chef Dustin Valette and his brother/General Manager Aaron Garzini, whose grandfather owned the building in the 1940s. Its current look offers plenty of charm, thanks to dandelion-like light fixtures, concrete walls and horseshoe-shaped banquettes. The bill of fare is modern American with a few French twists. Scallops arrive beneath squid ink puff pastry, into which a server pours caviar-flecked champagne-beurre blanc. Then, Peking-spiced duck breast set atop hearty forbidden rice is taken to the ne16.3km
• Terrapin Creek Terrapin Creek radiates warmth, whether from the ochre-colored walls, bold artwork or softly glowing fireplace. Chef/owners Liya Lin and Andrew Truong continue to create a welcoming retreat where locals and visitors alike settle in for thoughtful, ingredient-driven cooking shaped by the Northern California coast. The concise, seasonal menu balances comfort with refinement, beginning with dishes like hamachi crudo brightened with basil and sesame oil or pan-roasted Hokkaido scallops paired with sunchoke purée and pickled shiitakes. House-made pasta remains a strong suit, like campanelle tossed 19.0km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.