The space, at the edge of the villa-like expanse of the luxury hotel of the same name, is relaxed and airy. It is an ideal wine country retreat.
Seafood specialties, like mussels with chardonnay butter sauce and grilled bread, or oysters on the half shell with house-made hot sauce, are a highlight. Slow-fermented wood-fired pizzas are always a good idea, and pastas, like a traditional tagliatelle bolognese, show equal care. For dessert, a caramel budino made with Macallan Scotch, paired with pistachio and chantilly cream, strikes a sophisticated and satisfying note.