Luxe Epicure

Photo Courtesy of Bernardus LodgeChef Cal Stamenov of the Marinus restaurant, which recently relaunched after undergoing a dramatic interior and culinary redesign, is excited to introduce an innovative new menu and luxury dining aesthetic. Located in the beautiful Carmel Valley, the signature restaurant is part of the Bernardus Lodge, which received the Conde Nast Traveler Johansen’s 2012 award for “Most Excellent Lodge” as well as the 2012 AAA Four Diamond Hotel award.


The beautiful Old World European feel of the Marinus restaurant complements the slight redirection of the Marinus’ culinary approach, which is focusing more intently on providing purity of flavor and sustainability. The aesthetic design of the restaurant has been refreshed to bring the beauty of the Bernardus Lodge’s 26 acres of lavender, grapevines, and olive trees inside, utilizing natural Italian fabric set against handcrafted chairs and dining tables. The Marinus’ restaurant windows allow natural light to work with the romantic glow of the chandeliers, giving the space an effortless sense of elegance. The location of the lodge and restaurant provides for unparalleled access to freshly grown organic produce, spices, and game, which are reflected in the menu’s separate themes that include “Farmed & Foraged,” “Seasonal,” and “Traditional.” The a la carte Farmed & Foraged offerings feature dishes such as Wild Watercress and Avocado Salad with shaved branch celery and Black Chanterelle Risotto. The Spring menu boasts plates filled with flavors from the restaurant’s six organic acres, such Buddha’s hand citron and bronze fennel used in Stamenov’s seasonal dishes of Monterey Bay Wild Salmon and North Atlantic Halibut. Those who like to stick to tradition will enjoy the California Rib Eye of Lamb, seared with Moroccan spices, and Maryland Blue Soft Shell Crab with spicy remoulade. With the help of Pastry Chef Ben Spungin, the Marinus dessert menu has also been redesigned including both sweet and savory options.Sample the Star Anise Parfait with black truffle macaroon or a cheese plate with bites of Midnight Blue goat cheese from Colorado and Timpanogos Peak cheese made from Icelandic sheep’s milk. For restaurant or room reservations visit Bernardus.com. You might like : Top Chef Recipes