The Bernardus Lodge, located on 26 acres of vineyards and lavender in Carmel Valley and home to the Marinus restaurant, will soon relaunch the renowned establishment to reflect a new era of dining. With the help of New York’s Charlie Akwa design team, Chef Cal Stamenov hopes to match Marinus’ beautiful new interior with an equally refined menu.

The classic white linen table clothes and ultra traditional service is being revised to meet new dining trends which lean towards elegant, yet slightly less formal. A relaxed wine service, seating 60, will offer exhibitions of the restaurants 35,000 bottle cellar, paired with an incredible new dessert menu.
The design essence of the revised space will “fuse country wine estate with Carmel sensibilities.” Greens, browns, and earth tones combined with accents of lavender will bring the Carmel Valley’s palette inside, complimenting the sky high windows, which offer natural light and gorgeous views. A four-seat Chef’s Table will be featured in the restaurant as well as a 12-seat Magnum Room, all incorporating fine, imported upholstery made of natural fabric.

The new menu will blend classical techniques with a plethora of ingredients sourced by local farmers, ranchers, and fisherman in addition with the restaurant’s organic garden, which contains more than 250 different types of fruit trees. In addition, Chef Stamenov’s menu has been structured to highlight three separate themes: vegetarian, seasonal, and a signature dishes. A five-course tasting menu and gluten-free options will also be available. To learn more visit Bernardus.com.