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Bella Vista Restaurant Review: Bella Vista is an amalgamation of the Four Seasons Biltmore’s erstwhile fine-dining establishment, La Marina (closed as part of an extensive remodel), and the hotel’s decidedly more casual eatery, The Patio, now also defunct. Italian chef Alessandro Cartumini thrives on the California coast, making use of regional seafood as well as produce from local farmers markets and his on-site garden. His recipe for success is based on quality ingredients and proper execution rather than razzmatazz; his rigatoni, for example, is made fresh and served simply with local tomato sauce and basil from his garden. The sausage ravioli with cherries, brown butter and sage will please even the most captious epicure. Appetizer highlights include crispy calamari with watercress and Meyer lemon, braised veal shank with truffled celery root, and grilled bruschetta with wild mushrooms and burrata cheese. Each new season ushers in an original selection of culinary creations, and few locations can rival this seaside Shangri-La as a setting for a first-rate dining experience. Don’t miss the Sunday brunch. Service is reliably professional. On crisp evenings, Bella Vista’s outdoor terrace --- aglow in the amber hue of a wood-burning fireplace and heat lamps --- embodies the prototypical California good life.