The beauty and bounty of California agriculture is at the heart of Auberge Solage, a celebrated retreat in the picturesque town of Calistoga, California where world-class hospitality, breathtaking Napa Valley landscapes, and an inspired culinary program converge. Well known for being a leader in sustainable hospitality, there are many opportunities for guests to experience the bounty of California while visiting Solage. Upon arrival, guests can create a bouquet for their room with locally grown flowers at an on-property flower cart. The Solage also offers a special tour and tasting with their next-door neighbor, Grove 45, a woman-owned olive oil company. Guests can also choose a “Sip and Cycle” experience with a vintner to learn more about the award-winning wines in the region.

But for those who choose to stay and linger on the lush campus, there is the property’s paramount culinary experience – the renowned Solbar restaurant, led by Executive Chef Gustavo Rios. With an unwavering commitment to farm-to-table principles, Chef Gustavo brings to life dishes that honor California’s agricultural bounty, blending modern flavors with traditional techniques in a way that celebrates the unique terroir of Napa Valley. His culinary philosophy is a tribute to local farmers, artisans, and producers, creating a dining experience that is as environmentally conscious as it is flavorful.

We recently had a chance to visit Chef Gustavo at the Solage to learn more about his vision and his team.

The Vision Behind Farm-to-Table at Solbar

The farm-to-table movement is more than a dining trend at Auberge Solage; it’s a guiding principle of their culinary program. At Solbar, Chef Gustavo leads a dedicated team that actively collaborates with Napa Valley’s finest farms, seeking out seasonal and organic produce, locally sourced meats, and sustainable seafood. The goal is to reduce environmental impact while connecting guests to the flavors and textures of the region, reflecting the farm-to-table ideals in every dish. For Chef Gustavo, these partnerships are about more than proximity; they represent a shared commitment to sustainability.

“We always, always, always respect the product. We are so lucky to have what comes in our back doors. From the coast, from over the mountain, Southern California, Northern California, mushrooms, nuts, fruits. I mean, it’s spectacular, the stuff that we have,” enthuses Chef Gustavo.

Under his leadership, Solbar’s menu transforms throughout the year based on the availability of local produce, guaranteeing that every ingredient is at its peak. Chef Gustavo works closely with neighboring farms to source ingredients like heirloom tomatoes, sun-ripened berries, crisp greens, and even unique varieties of herbs that can be found in Napa’s climate. His focus on seasonality ensures that each dish is an authentic reflection of the Northern California landscape, highlighting the relationship between soil, sun, and the final culinary presentation.

“We’re all about changing the menu very often — the seasons definitely dictate what we do here,” he explains.

Beyond the menu, Chef Gustavo also emphasizes a sustainable approach to the kitchen itself, focusing on minimizing food waste, using composting methods, and reducing single-use plastics. These practices align with Auberge Solage’s commitment to environmental responsibility and provide guests with a dining experience that is both delicious and rooted in the values of California’s agricultural community.

A Menu Inspired by California’s Diverse Agriculture

California’s agricultural diversity plays a central role in shaping Solbar’s menu, with Chef Gustavo harnessing the variety of fresh produce and meats to create a lineup of innovative dishes that embody the state’s abundant food resources. The Napa Valley’s mild climate allows for an extended growing season, and Chef Gustavo takes full advantage of this, designing dishes around local ingredients such as Meyer lemons, Mission figs, and wild mushrooms. The menu is a celebration of these native ingredients, which are artfully incorporated into dishes.

“The farmers are unsung heroes. I don’t think they get the credit that they should get. We respect the work that goes behind what they do because it makes our job way easier as well,” shares Gustavo. “I mean, you start with a great product. It’s very hard to mess it up, one thing. And two, it’s very, very easy to get creative with something that is so good.”

Solbar’s signature dishes also feature grass-fed beef, heritage pork, and organic poultry from nearby ranches, highlighting the quality and variety of California-raised meats. Seafood, too, is a focal point at Solbar. Sourced sustainably from the California coast, it underscores the commitment to local ecosystems and marine life. 

By showcasing ingredients from both land and sea, Chef Gustavo’s menu offers a complete sensory experience that honors California’s diverse agricultural landscapes.

The Solbar Garden and Hands-On Culinary Approach

The on-site garden is one of the unique aspects of Solbar’s culinary program, which supplies fresh herbs, edible flowers, and vegetables directly to the kitchen. Managed by Chef Gustavo and his team, the garden ensures an ongoing supply of the freshest possible ingredients, allowing for spontaneous, garden-to-table creations that elevate the dining experience. The garden also serves as a space for Chef Gustavo to experiment with heirloom varieties, cultivating ingredients like lemon verbena, purple basil, and vibrant marigolds that add unexpected layers to his dishes.

The on-site garden also reflects the resort’s commitment to educating guests about farm-to-table dining. Visitors are encouraged to tour the garden, where they can see first-hand the source of the fresh flavors that appear on their plates. Solbar’s kitchen staff often work with the garden’s harvest in real-time, picking ingredients only hours before they reach the table. This direct connection to the land emphasizes the immediacy and authenticity of each dish and offers guests a rare insight into the process behind a farm-to-table meal.

Peak Season Dining in the California Spirit

Solbar at Auberge Solage offers multiple dining options that cater to guests seeking an immersive farm-to-table experience, from the chic yet casual bar setting to the main dining room with its views of the resort’s scenic grounds. The ambiance reflects the California spirit, with warm, natural textures and decor that creates a seamless transition from the outside in, allowing guests to enjoy their meal in a setting as naturally beautiful as the dishes they’re savoring.

The restaurant’s open layout, complete with al fresco dining options, fosters a relaxed yet refined atmosphere that encourages lingering over each course. The bar area, in particular, has become a popular spot for guests to enjoy Solbar’s handcrafted cocktails, many of which feature seasonal ingredients. Chef Gustavo’s collaboration with the bar team has resulted in an impressive cocktail list that mirrors the same farm-to-table philosophy, offering drinks infused with locally sourced fruits, herbs, and spices. 

In addition to elevated dining at Solbar, the more casual Picobar offers a casual yet refined dining experience that blends contemporary Mexican cuisine with the seasonal bounty of Napa Valley in a vibrant, full-service restaurant overlooking the resort’s pool and the Mayacamas Mountains.

“The most recent new addition experience that I think is very different to what other hotels or other places here in Napa Valley have to offer..is called the Head Tilts,” says Gustavo. The name Head Tilts came from his daughter. “She’s like, that’s a position that you do to enjoy a taco. So, on the menu at Picobar it says tacos, aka head tilts,” he says with a grin. 

Chef Gustavo, drawing inspiration from his roots in coastal Ensenada, Mexico, and his experience in Northern California’s wine country, has crafted a menu at Picobar that features dishes like whipped avocado dip with pistachios and kale, and tacos filled with ingredients such as short rib carne asada and duck with house-made mole sauce.

The restaurant’s name, “pico,” meaning “peak,” reflects its commitment to using peak-season ingredients sourced from local purveyors. Picobar’s ambiance is enhanced by its poolside location, offering both indoor and outdoor seating with stunning views of the surrounding landscape.

A Lasting Commitment to Sustainability and Community

Auberge Solage’s dedication to sustainability and local engagement extends beyond the restaurant, permeating the entire guest experience. In addition to Solbar, the resort prioritizes eco-friendly practices throughout its operations, from its spa offerings that use locally sourced botanicals, to its green building practices. This commitment reflects a holistic approach to hospitality that celebrates Napa’s natural beauty while preserving it for future generations.

Chef Gustavo’s work at Solbar has helped establish Auberge Solage as a leader in the farm-to-table movement within Napa Valley. His partnerships with local farmers and commitment to sustainability are a testament to his vision of farm-to-table dining as a meaningful way to connect with both the land and the community. By prioritizing locally grown ingredients and seasonality, Chef Gustavo has created a dining experience that not only delights the palate but also fosters a deeper appreciation for California’s agricultural heritage.

“At the Solage, Solbar, and Pico Bar…we take a lot of pride in what we do. We like to have fun, and accolades are very nice. But to us, a success story is a full restaurant, a consistent restaurant, and people keep coming back because we take a lot of pride in delicious food,” says Chef Gustavo.

Whether through a handcrafted cocktail at sunset, a chef’s tasting menu, wine and olive oil tastings, bouquets with locally grown flowers, or an aromatic garden tour, the Auberge Solage invites guests to immerse themselves in the bounty that is the heart of California wine country.

Read on about Napa Valley’s other award-winning Auberge Resort>>>

Article written by Alison Needham @agirl_defloured. Photography by James Collier @jamescollier