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Marinus Restaurant Review: The 2012 redesign of Marinus restaurant at Bernardus Lodge yielded a comfortable, airy dining room that segues seamlessly into the outdoors. The evolved interior is complemented by professional service, sophisticated cuisine from chef Cal Stamenov and a 35,000-bottle wine cellar that together make this a dining destination. Stamenov offers three menus highlighting local ingredients, plus a six-course chef’s tasting menu. We were impressed by the flavorful chilled garden cucumber soup, generously studded with Maine lobster and gems of compressed watermelon. Locally foraged chanterelle mushrooms add flavor to an inspired risotto. Monterey Bay abalone “carbonara” elevated a Sicilian fisherman’s pasta with additions of black truffle and quail egg yolk along with the prized, tender abalone. Desserts are suitably indulgent.