Auberge du Soleil

5 U.S. Wine Regions That Feel Like France - AFAR

"For a distinctly Gallic stay in Napa, I recommend Auberge du Soleil, a property dotted with olive trees and designed to evoke a modern Provençal estate; co-founded by French restaurateur Claude Rouas in the 1980s, its signature restaurant has retained a Michelin star for 17 years." - Justin Goldman

The Best Late-Night Bars and Bites in Napa Valley | Eater SF

"Perched above the vineyards with sweeping valley views, the Bar at Auberge du Soleil offers a more laid-back side of the iconic Michelin-starred resort and serves up seasonal small plates, crisp cocktails, and standout wines from morning through late night. Whether you’re stopping by for oysters and a glass of rosé after wine tasting, or settling in for a sunset steak and a cold brew, the Bar delivers relaxed luxury in the heart of Napa Valley. Recently recognized on Forbes Travel Guide’s 2025 Best Hotel Bar awards, one of only 18 in the Americas. Open until 11:00 p.m. nightly." - Vincent Vitale

20 Best Weekend Getaways for Couples to Take This Year

"An upscale hillside resort offering luxury accommodations and private terraces with sweeping valley views, ideal for couples who want to unwind with fine dining and peaceful sunset moments overlooking vineyard country." - Travel + Leisure Editors

Here Are All the Michelin Starred Restaurants in the San Francisco Bay Area | Eater SF

"For more than a decade, this Napa favorite has served tasting menus and perfect pairings with vineyard views. (1 star)" - Eater Staff

"Auberge du Soleil is one of the first restaurants to elevate the Napa Valley to greatness, and Chef Robert Curry has been ensuring its legacy with cooking that is the very definition of Californian cuisine. As might be expected from this perch overlooking the mountains and vineyards, the wine list is notable and proudly showcases local growers.The chef's tasting menu invites guests to control how their experience unfolds. Dishes may include Nantucket Bay scallops in a green garlic sauce or squid ink linguine topped with Mendocino uni and served over lobster claw meat. The lineup dazzles all the way through to dessert, with an orange zest and honey sponge cake accompanied by fromage blanc, cardamom cream, and a rhubarb sorbet." - Michelin Inspector