Harbor House Inn

"Hugging the rugged Pacific coastline, the historic Harbor House Inn boasts an exhilarating backdrop (picture tumbling turquoise waters and craggy rock islands) for executive chef Matthew Kammerer’s highly imaginative tasting menu showcasing the region’s naturally rich bounty while protecting the planet. To that end, Kammerer and his team regularly forage, reuse kitchen water for the garden, and upcycle fryer oil for candles." - Katie Chang

"Harbor House was promoted to two stars in 2022, thanks to its fine-dining farm-to-table fare in a gorgeous natural setting on the Mendocino coastline. The restaurant also received a Green Star. (2 stars)" - Lauren Saria, Dianne de Guzman, Eater Staff

"The menu is an ode to the region’s local and seasonal ingredients including abalone, lichen, and bay laurel. The restaurant is attached to a charming hotel so sensitive crabs can retreat to their rooms after the meal." - Lauren Saria

"Veering off into the wilds of Mendocino County is certainly a most delightful detour—one that culminates in the dining room of the Harbor House Inn.Driven by impeccable technique and devotion to sustainability, the cooking is highly original. Chef Matthew Kammerer is devout when it comes to hyper-local and foraged ingredients, elevating not only delicacies like sea urchin, but also more humble items like seaweed harvested from the nearby coastline, or lace lichen plucked from overhanging trees. Compelling, Japanese-accented creations have included a sake-poached abalone paired with a luscious sauce made from its liver. Fantastic sourdough is flecked with sea lettuce, and kombu flavors a silky ice cream with coffee, lavender and honey—an ingenious union of sweet and savory tastes." - Michelin Inspector

"Dinner at the hotel’s two-Michelin-star restaurant showcased the edible splendor of the Mendocino Coast." - Paolo Bicchieri