The 2009 Zagat results have been released. With the help of 8,755 people, the book covers 1,212 eateries in the greater San Francisco Bay area, including the Monterey Peninsula. Food, Decor and Service are rated on the Zagat 0 to 30 scale. Marinus received top honors in “Food Ratings Overall” and restaurants “Worth a Trip.”
Food – 28
Décor – 27
Service – 26
This “fabulous treat from beginning to end” starts with Cal Stamenov’s “phenomenal” New French menu (prix fixe only), which is backed up by “the best wine list in the area” and a “top-notch sommelier”; a “staff that can’t do enough for you” presides over an “exquisite dining room” with a “fabulous fireplace”, all of which leads romantics to rave “life doesn’t get much better” than here at Bernardus Lodge “in sunny Carmel Valley”; P.S. the bistro next door “is also fantastic if you don’t want to splurge” for the full experience.
Previous Zagat Ratings
- 2008
26-27-27-$86
Another “reason for traveling to Carmel,” this “old-world”-“elegant” Bernardus Lodge standout wins acclaim for Cal Stamenov’s “beyond reproach” New French menus (prix fixe only), served by staff that knows how to “pamper” and made all the better by a “treasure” of a wine list and “beautiful” grounds (“allow time to wander”); dining here is a “mini-vacation”, especially if you “really splurge and spend the night” – “it’s worth the kids’ tuition.” - 2007
28-26-27-$80
Top Restaurant South of San Francisco
“It’s a “longer drive than you might expect” to get to Carmel Valley’s “luxurious” Bernardus Lodge in “the middle of nowhere” but “wow” what an “incredible setting” – this is where “SF foodies visiting the Monterey Peninsula” come to splurge; Chef Cal Stamenov’s “sublime” derring-do with New French fare “speaks volumes” – pair with the “tremendous wine list” for a “not so cheap thrill” you’ll talk about long after dining by the “gorgeous fireplace”; “stroll the grounds before” dinner – or stay overnight – “ you won’t be sorry.” - 2006
27-26-27 $83
For the “best meal between Gary Danko and Los Angeles”, “bring a compass” and navigate east to this “remote” retreat at Bernardus Lodge that “puts Carmel Valley on the culinary map”; settle in “near the limestone fireplace, let the “expert” staff present “extraordinary” “French-style” creations “adapted to the New World” and “trust the sommelier” to steer you through the “outstanding wine” list (1,850 labels); though a few finicky types opine it’s “overpriced”, most mariners maintain the meal was “worth it.” - 2005
27-26-25 $72
“The absolute star of the Carmel dining scene” resides this “pastoral” “getaway”; be sure to “wear a belt you can loosen a notch” and then “sit back and be pampered” by “perfectly professional servers” dishing up “insanely delicious” Cal-New French cooking and a “bank-breaking wine list” (weighted with Bernardus Winery bottlings) in “one of the all-time great dining rooms” – “elegant yet rustic” when “next to the cozy fireplace”; P.S. true sports can “spend the weekend” at the lodge. - 2004
29-27-27 $73
“Retreat to paradise” at this “casually elegant” “Carmel star” that easily “blows everything out of the water” thanks to “master chef” Cal Stamenov’s “creative” but “unpretentious” Cal-New French fare that makes a “perfect match” for “delightful Bernardus wines” from the “extraordinary” cellar; the “prompt” service is “courteous”, and regulars recommend spending the night at the “incredible resort”; P.S. “check out Wickets Bistro, its informal alternative next door.” - 2003
29-24-27 $59
For an epicurean evening that “can’t be beat”, this lodge locale is “a must for serious foodies” “when visiting the Carmel area”; “what could be better” than Cal Stamenov’s “stunning” “Californian cuisine, New French style” couples with an “impressive and intimidating wine list” (1,400 varietals deep) and “detailed service” (“all we had to do was think about something and our server appeared with it”); “for a treat, ask to sit in of the (12-ft-wide limestone) fireplace” that dominates the “elegant dining room.” - 2002
28-28-26 $63
“Class in written all over this place” in Carmel Valley where, in a “retro hunting lodge-type atmosphere”, chef Cal Stamenov’s “nearly flawless” Cal-French dishes are complemented by “attention to detail”, superb service” and an “impeccable” wine staff (naturally, since it’s on Bernardus Winery property); of course, dining here may undo “days of (the resort’s) spa and fitness treatments” – but at least your “taste buds will be doing back flips.” - 2001
27-27-24 $67
Top toque Cal Stamenov, formerly of Pacific’s Edge, had steered this luxury Cal-French yearling into an “impressively flawless restaurant” where “spectacular food”, a winning wine list and “lovely setting” overlooking nearby mountains all combine into an experience that “heaven on earth” (or at least in Carmel Valley). - 2000
- – - VE
Veteran Bay-Area chef Cal Stamenov moved from the highly rated Pacific’s Edge in the Highlands Inn to this Cal-French in Carmel Valley’s luxurious new Bernardus Lodge (owned by the interests behind Bernardus Winery); with its old-world wine country charm and garden and mountain views, watch this one sail straight to the forefront as a dining destination.
