The story
In 1981, French restaurateur Claude Rouas and business partner Bob Harmon opened what would become Napa Valley’s first fine-dining restaurant: Auberge du Soleil. Inspired by the south of France and infused with California soul, the restaurant was designed to reflect a taste of Provence amid the olive and oak trees of Rutherford Hill. Its immediate success led to the addition of the inn five years later, but the restaurant remains the heart of the property.
Perched on a terraced, sun-kissed hillside, Auberge du Soleil offers exceptional outdoor dining with breathtaking views of the valley. The cuisine is a natural marriage of French technique and California’s farm-to-table bounty—seasonal, ingredient-driven dishes that honor the region’s agricultural riches. The restaurant’s commitment to quality extends to its wine program, which has earned a Wine Spectator Best of Award of Excellence since 1996, reflecting a cellar that showcases both Napa’s finest and international treasures.
More than four decades after its founding, Auberge du Soleil remains a benchmark for fine dining in wine country. The atmosphere is one of relaxed sophistication—understated elegance that lets the food, the wine, and the panoramic views speak for themselves. Whether for lunch under the olive trees or a dinner that lingers into the evening, the restaurant continues to define what a California wine country meal can be.
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