Last 10 years: 5 Awards
The famous restaurant has ocean views to match the exquisite food.
After a major renovation to its historic building, this small Mendocino hotel has become an even purer expression of California’s untamed northern coast.
National Geographic, September 2026Hugging the rugged Pacific coastline, the historic Harbor House Inn boasts an exhilarating backdrop (picture tumbling turquoise waters and craggy rock islands) for executive chef Matthew Kammerer’s highly imaginative tasting menu showcasing the region’s naturally rich bounty while protecting the planet.
Food & Wine Magazine, April 2024Harbor House Inn’s small scale reinforces the sense of tranquility — a mere six rooms are set in the main house, supplemented by five freestanding cottages, for a bit more privacy. Some face the gardens, others frame sublime view of the cove, and the style throughout combines contemporary and classic elements — think clawfoot tubs and modern gas fireplaces.
Guide Michelin, September 2023Best New Hotels in The World 2026
The editors of acclaimed magazine National Geographic list the 21 best new (or newly renovated) properties around the globe for an unforgettable journey.
National Geographic
Global Tastemakers 2025
Over 400 chefs, travel experts, food and travel writers, and wine pros from across the globe pick their top Hotels for food & drinks.
Top 10 hotels in the US: 5th place
Food & Wine Magazine
Global Tastemakers 2024
A global panel of food and travel experts name their top hotels for food and top hotel bars for drinks.
10 Top US Hotels for Food and Drinks - 8th place
Food & Wine Magazine
Hotels own information
Please note that cell phone reception is limited on the coast and on our property. We encourage guests to use this time to disconnect, though Wi-Fi is available as needed.
Our restaurant features a 20-seat oceanview dining room overlooking the Pacific coastline. Our menus are shaped by seasonality and weather, relying primarily on locally produced ingredients. The North Coast terrain imparts flavors unique to our location, supported by a product-driven style of cooking. By focusing on natural heat sources like steam and fire, we highlight the true taste of our ingredients. Minimizing imports and cultivating as much food as possible from our own land and tidepools, we offer a hyper-local dining experience that is constantly evolving.