Bernardus Lodge

California
United States

The Experience

First came the winery—founded 1990 in Carmel Valley, 15 ever-sunnier miles east of Carmel proper, by Dutch wine importer Bernardus "Ben" Pon. Then, in 1999, came the resort—then, as now, a collection of one- and two-story stucco buildings grouped around a croquet lawn and buffered from the road by vineyards and fields of lavender. Although the Monterey peninsula is famous for its golfing, guests (a mix of honeymooners and wine buffs) come inland to Bernardus for three things: eating, drinking and a good night's sleep. Guests can sleep especially well knowing that the hotel is a member of the U.S. Green Building Council and at the cutting edge of the green hotel revolution, using organic produce and employing the latest conservation technologies.

The Rooms

Ranging from 525 to 625 square feet, the guest rooms feel like airy modern condos. The walls are white, the ceilings are high, the carpeting wall-to-wall, the furniture a Z Gallery-like mix of the antique and the distressed new. Along with French doors opening onto balconies or lavender-fringed patios, all rooms have gas fireplaces and bathrooms with separate, extra-large shower stalls and tubs. Not only does Bernardus not charge for the bottles of mineral water (here, Acqua Panna) left out for you, a bottle of Bernardus wine and snacks come with the room as well.

The Service

Adherents of the "we won't make you stand at a counter to check in" school, the front-desk staffers cheerfully give you a glass of wine (of course) and park you in the lobby—disguised as a living room, with overstuffed chairs, wood-beamed ceilings and a massive stone fireplace—to read magazines while the paperwork's completed out of sight. Another nice touch: A laptop is set up next to the fireplace for guests to use.

The Highlights

You'll find the usual resort paraphernalia (5,300-square-foot, full-service facility spa; pool; tennis courts) and a few not-so-usual (croquet and bocce courts bounded on one side by wooden chairs arranged around an outdoor fireplace), and the quiet valley offers other wineries to tour and a few galleries to explore. But the real point of Bernardus is its restaurant, Marinus. Pons raided Carmel's Highlands Inn for both its chef (Cal Stamenov) and wine director (Mark Jensen)—a wise move that's turned Marinus into one of the top-rated restaurants in Zagat. Marinus is small, with only one intimate, hushed dining room (dominated by another huge fireplace), but Stamenov's flavors are large and lush. Try the tasting menu, which ranges from Dungeness crab to foie gras to rabbit.

 

Find Hotel Deals on Yahoo Travel»