Food & Wine

Aubergine │ Cantinetta Luca │ Salumeria Luca │ 400°

The restaurant offers sophisticated modern California cuisine by Executive Chef Justin Cogley. Executive Chef Justin Cogley’s and Executive Pastry Chef Ron Mendoza’s cooking philosophy is built first and foremost on spontaneity. With access to an array of outstanding local products as well as ingredients and artisan purveyors from around the world, Cogley and Mendoza focus on incorporating these elements into their ever-changing menus. The intimate 42-seat Aubergine restaurant features an underground wine cellar constructed beneath the inn’s courtyard to house the restaurant’s 4,500-bottle collection. Wine Director Thomas Perez oversees the wine program. The wine list features numerous great wines from around the world with a particular focus on wines from Monterey County and France.

The award winning restaurant was recently voted Fifth best in San Francisco and the Bay Area by Zagat.

Cantinetta Luca offers casual, informal dining, featuring menu items such as delicious Neapolitan style pizza, baked in an authentic, Italian, wood-burning oven. Luca also specializes in antipasti, a dozen or so varieties of salumis and handmade pasta. Whole fish and roasted meats are served family style. All of the presentations are simple and rustic; food prepared with fresh seasonal ingredients to bring out bold flavors. The Executive Chef / Partner is Jason Balestrieri who worked at Patina, the famed Los Angeles restaurant of star chef Joachim Splichal. William Harris is Luca’s General Manager.

There’s always lots of activity at Luca giving diners the opportunity to watch chefs in action because we’ve designed a completely open kitchen. The interior decor of the 93-seat restaurant with full bar service is an antique/modern ambiance, inspired by the classic architecture of Italy. The design is a blend of stone, brick and glass, chiseled wood and bright Italian colors. The decor features a barrel vaulted brick ceiling and chiseled beams, contrasted by superb contemporary furnishings and modern lighting all set off by rich colors and textures.

Awarding winning Cantinetta Luca has been voted Best Restaurant in Carmel every year since 2008.

Salumeria Luca, newly opened by the owners of Cantinetta Luca restaurant next door. With a passion for either making his own or sourcing the best available artisanal products, Executive Chef / Partner Jason Balestrieri has created a wonderfully authentic Italian deli and bakery offering high-quality imported and delicious house-made items. Salumeria Luca’s seasonal selections are sure to win the heart of food-loving customers. A wide selection of cured meats, Italian cheeses, olives, sauces, fresh-baked breads, wine, pastries, desserts, gelato - everything you’ve ever wanted from a great Italian deli is available at Salumeria Luca.

Mirabel Hotel & Restaurant Group’s has announced the plans for a new burger restaurant opening in Carmel Plaza later this Spring: 400°. The new restaurant will feature a custom-made cast iron griddle produced by the Hayward-based Montague Company, the oldest handcrafted stove company in America since 1857. 400° is the optimal temperature for searing burgers in cast iron. The new restaurant's yet to be released menu will be created by Executive Chef and Partner Jason Balestrieri.

Situated on a prime corner just off Carmel's Ocean Ave. at Mission and 7th, the 2,200 square-foot restaurant’s dramatic and modern features will include red tile accents in the kitchen, stainless steel appliances, Artemide light fixtures, 15-foot two-story tall windows and ceiling to create an open and contemporary aesthetic. Counter and table service will be available and customers may choose to dine indoors in the comfortable dining room or outdoors on the dog-friendly patio. With convenient entry right off Mission Street, 400° will also offer street parking and short-term parking for to-go pickup.