From Mediterranean to Mexican to Modern Japanese, These Restaurants Are Worth the Trip

The Sunset Travel Awards celebrate the best in travel in the West. These 28 restaurants are the 2026 winners of the Where to Eat & Drink: Destination Dining category. Check out the complete list of winners here. For our definitive and searchable travel directory to help you plan your next trip in the West, click here.

Alteño

Shawn Campbell

This Denver restaurant channels the flavors of Mexico’s Jaliscan Highlands in a menu built around live-fire cooking and deeply personal family recipes. Chef Johnny Curiel’s latest restaurant pairs soulful food with polished service and a richly atmospheric dining room that makes every meal an occasion.

Fleurette

Eric Wolfinger

At Fleurette, chef Travis Swikard brings the spirit of the French and Italian Rivieras to La Jolla, pairing Mediterranean-inspired cooking with the produce and seafood of California. It’s the kind of restaurant where handmade pasta, thoughtful cocktails, and a beautifully designed dining room come together to create a transportive coastal escape.

Hamdi

Evan Sung

Led by husband-and-wife duo Chef Berk Guldal and co-owner Katrina Schult, who bring world-class pedigree from Eleven Madison Park, SingleThread, and The French Laundry, this Seattle spot reimagines Turkish and Anatolian cuisine. Think generational family recipes like charcoal-grilled kebaps made using a traditional Turkish zırh knife or cocktails made with heirloom tomato-infused vodka and Turkish yogurt.

Kauboi

Kauboi

Kauboi brings a fresh sense of energy to Scottsdale, blending Japanese technique, steakhouse indulgence, and live-fire cooking. From pristine sushi to wagyu cooked over robata grills, the experience balances precision and showmanship in a stylish setting perfectly suited to Old Town’s evolving culinary landscape. 

MÄS

Lindsey Bolling Photography

In a region better known for Shakespeare than tasting menus, MÄS in Ashland, Oregon, has quietly become one of the West’s most remarkable dining experiences. With just a dozen seats, chef Josh Dorcak transforms exceptional ingredients from Southern Oregon and beyond into deeply personal dishes that blur the line between meal, conversation, and artistic expression.

Nightbird

Adahlia Cole

Nightbird celebrates the culinary philosophy of Chef Kim Alter, whose daily farmers’ market hunts breathe life into rotating seasonal menus and whole-animal cookery that shines brightly among the bounty of world-class fine-dining establishments in San Francisco. Tucked in Hayes Valley behind a carved-owl door, the intimate space feels like stepping into Alter’s own home, where every detail from the service to the artful plating matches the caliber of the cooking.

Acre Restaurant & Cocktail Bar

Monika Frias & Ana Hinoj

It’s hard to imagine something more dreamy than Acre. Surrounded by palm-tree lined treehouses bookable for guests, the restaurant serves a menu highlighting local Baja ingredients, including plenty grown on the property’s farm, as well as a whimsical design that honors Mexican coastal architecture and craftsmanship. 

Madrina Cocina Mexicana

Carter Hiyama

Madrina Cocina Mexicana tells a story of family, perseverance, and community through deeply personal recipes rooted in northern Mexico and shaped by generations of hard work in Oregon. From handmade blue corn tortillas to a wine list celebrating Latina winemakers, every detail reflects founder Lucy De Leon’s commitment to honoring heritage while helping write the next chapter of the region’s food culture.

Fitoor San Jose

Neetu Laddha

Contemporary Indian cuisine is finally having its moment, and Fitoor is at the center of it all. With innovative techniques and a stunning interior that doubles as an event space, the restaurant’s ambition and technical skill represent the next generation of Bay Area dining.

Mahina & Sun’s

Surfjack Hotel & Swim Club

A true standout in Waikiki’s dining scene, Mahina & Sun’s—situated adjacent to the Surfjack Hotel’s iconic retro “Wish You Were Here” pool—offers a menu of reimagined Hawaii comfort foods with a modern twist, exuding a laid-back ambiance while known for the best cocktails in town. Mahina & Sun’s award-winning food and beverage program is unlike anything else across Honolulu. Bar Czar Christian Taibi crafts cocktails using locally sourced ingredients to make in-house juices, syrups and tonics, infused with his unique New York style/technique. With its “Unplugged” menu, Mahina & Sun’s offers sophisticated non-alcoholic options that simulate the traditional cocktail experience. The restaurant’s food menu highlights the evolution of Hawaii’s comfort foods, offering travelers a distinctive taste of the islands and locals a sense of nostalgia. The menu reflects tradition and Hawaiian heritage while remaining innovative to provide patrons with offerings that evoke a sense of place.

Clementine

Joseph Weaver

Clementine is an ingredient-led restaurant in the heart of Yountville offering a dynamic and expressive take on wine country dining in Napa Valley. Led by Executive Chef Rebecca Weitzman, the menu is meticulously crafted with Mediterranean influences, prioritizing freshness and flavor in every zestful, unfussy dish. Clementine’s warm, elevated design encourages guests to linger longer, and the compelling food provides every reason to do so. Whether for an al fresco lunch, a glass of wine and a bite on the patio, or a carefully crafted seasonal dish, the cuisine is both balanced and soulful, featuring menu options that highlight peak freshness and depth of flavor. Between the menu, welcoming service, and a sunlit, design-forward space, Clementine is more than a restaurant, it’s a place that feels instinctively like where you’re meant to be.  

Butterfly

Katrina Frederick

Located atop The Shay and offering panoramic views of Los Angeles, Butterfly is Culver City’s signature rooftop restaurant and bar, helmed by José Andrés Group. Elevated by the rooftop’s embrace, Butterfly’s rosy, lush atmosphere intertwines the vibrant spirit of Mexican mythologies with beloved and familiar flavors. The menu is rooted in tacos and ceviches that feel both timeless and freshly reimagined—think ahi ceviche in a maggi-lime marinade with scallions, avocado, toasted pecans, Fresno chiles, and crispy amaranth; camarones al mojo with poblano peppers and sweet aged black garlic; and hongos en molito tacos with poblanos, Mexican crema, onions, and cilantro. The cocktail list leans into additive-free, pollinator-friendly agave spirits imbued with California fruits. To capture the full experience of Butterfly, pair your meal with José Andrés’ beloved Salt Air Margarita, made with Milagro Silver tequila, Magdala orange liqueur, lime, and its iconic salt foam.

Maydan

Ashley Randall

Located within West Adams’ Maydan Market and created and helmed by Lebanese chef-owner Rose Previte, Maydan Los Angeles explores the foodways that stretch from Tangier to Tehran and Batumi to Beirut, inspired by the vibrant flavors of the Middle East, North Africa, and the Caucasus. Originally from Washington, D.C. (where it was the first Middle Eastern restaurant in the U.S. to receive a Michelin star), Maydan is anchored by a communal, gleaming live-fire hearth that serves as a catalyst for showcasing seasonal California vegetables and halal meats, roasted and grilled over an open flame. Designed for sharing, the menu features spreads like Previte’s muhammara and walnut casik, alongside whole branzino, smoked lamb shoulder, Georgian-style ribeye, and charred vegetables—all kissed by Maydan’s fire, where white oak imparts a sweet, smoky essence. House-baked bread, fresh from the clay tandoor, anchors the table and sets the tone for the meal.

San Laurel

Katrina Frederick

A distinctive concept from José Andrés Group, San Laurel builds a culinary bridge between the Iberian Peninsula and Southern California using the freshest sustainable produce from local farmers’ markets. Set against the iconic backdrop of the Walt Disney Concert Hall, San Laurel offers a dining experience where culinary artistry meets sweeping city views. Open for breakfast, all-day dining, and dinner, the restaurant celebrates each moment of the day with thoughtful, seasonally driven cuisine. Signature dishes include Jamón Ibérico de Bellota, Hiramasa crudo with buttermilk leche de tigre, Blackhawk Farms Wagyu flat iron, and lubina with Donostiarra sauce, smoked trout roe, fennel, and fine herbs. San Laurel’s dining room features soft earth tones and varied textures, including linen, leather, and velvet. Its glass walls can be drawn back, leading to the restaurant’s terrace and blurring the lines between indoors and out as guests overlook the stunning Walt Disney Concert Hall.

Zaytinya Palo Alto

Katrina Frederick

Recently opened at Simon Property Group’s Stanford Shopping Center, Zaytinya Palo Alto is José Andrés Group’s first Northern California restaurant, blending the group’s celebrated hospitality with the innovative, passionate energy of Silicon Valley. The restaurant introduces its acclaimed mezze-inspired dining experience to the region, celebrating the flavors and culinary traditions of Turkey, Greece, and Lebanon through Chef José Andrés’ deep knowledge of Mediterranean cooking and the extensive research and development of the José Andrés Group culinary team. Guests can expect Zaytinya’s signature offerings—spreads like hommus and htipiti; vegetable, seafood, and meat mezzes; housemade pita; and family-style entrées—all prepared with a focus on seasonality and the unmatched bounty of Northern California’s farmers, fishers, and ranchers. The beverage program highlights Mediterranean and Californian wines alongside creative cocktails, such as a Northern California take on Zaytinya’s fan-favorite “3 PM in Istanbul,” reimagined with local berries and herbs.

Mawa’s Kitchen

Darren Bridges

The flagship restaurant of chef personality Mawa McQueen, Mawa’s Kitchen brings the flavors of McQueen’s West African upbringing to Aspen, Colorado. Driven by Chef Mawa’s passion for creating community, connection and fostering wellness, Mawa’s Kitchen remains a community hub in the ski town, and showcases Colorado bounty through the lens of Mawa’s travels and Côte d’Ivoire heritage.  

Xiquita

Connor Stehr

Following the success of his first Latin American concept at Lucina Eatery + Bar, two-time James Beard Rocky Mountain semifinalist Chef Erasmo (Ras) Casiano brings an entirely new concept to Denver with Xiquita Restaurant + Bar, a México City-style restaurant rooted in the ancient tradition of making corn masa through nixtamalization. At Xiquita, pronounced “chiquita,” Chef Ras honors the unwavering traditions of his ancestors by showcasing México’s centuries-old nixtamalization techniques that have passed down through millennia. With corn as a red thread, appearing in every dish on the menu in a unique way, Xiquita is an ode to one of the world’s most important indigenous foods that changed the course of history for México and its people.  

The Star Hotel

Travel Nevada

Opening in 1910 as The Star Hotel Basque boardinghouse, thanks to the vision of Pete Jauregui, The Star Hotel served as a second home for Basque sheepherders working in northern Nevada. These boardinghouses focused on community, with communal activities such as dining, Basque games, and socializing in the native language. Here, all meals were served family-style, including staples like lamb, cabbage soup, and flan. As one of Nevada’s oldest traditional Basque boardinghouses, The Star remains a popular gathering spot, serving family-style entrées, including garlic-loaded steaks and lamb chops, often paired with drinks like the state’s official cocktail, the Picon Punch. Today, The Star is still a place for community, welcoming new and old friends, and upholding over 100 years of Basque hospitality. 

Songbird Parlour

Jesse Cudworth

Tucked into Glen Ellen’s historic Jack London Village, Songbird Parlour is Sonoma Valley’s most exciting farm-to-table destination—where culinary artistry, local terroir, and genuine community spirit converge in one intimate space. Founded by Lauren Kershner, a Le Cordon Bleu-trained chef, North Bay Forty Under 40 honoree, and one of the Press Democrat’s “23 to Watch in 2023,” Songbird Parlour embodies her lifelong belief that food is the most powerful way to bring people together. Executive Chef Miller McRae—a Sonoma native who forged his craft at two-Michelin-star Saison—shares that conviction completely, building a menu around wild-foraged, farm-direct ingredients at their absolute peak. Open Wednesday through Sunday, the restaurant offers a six-course Chef’s Tasting Menu, a cult-favorite Sunday Hot Honey Fried Chicken, and monthly collaborations with local farmers, winemakers, and musicians. Every visit feels like a private invitation into Sonoma Valley’s most soulful dining room.

Salt Harvest

Ric Stovall

Salt Harvest, Populus Seattle’s signature restaurant, expresses the culinary identity of the Pacific Northwest through a refined, ingredient-driven approach led by Executive Chef Conny Andersson. Anchored by a wood-fired hearth, the menu reflects Seattle’s unique convergence of land and sea, highlighting local seafood, responsibly sourced meats, and peak-season produce prepared with precision, restraint, and intention. The beverage program follows suit, featuring minimalist, timeless cocktails, local Washington wines, house-infused spirits, and hearth-dried botanicals that prioritize balance and purity. The design echoes the surrounding landscape, layering raw materials, warm wood tones, and nature-inspired textures to create a space that feels both grounded and elevated. The light-filled, plant-rich Solarium offers an airy dining experience, while the intimate nine-seat Chef’s Counter invites guests into direct dialogue with Chef Andersson and the live-fire kitchen. Private dining rooms provide a more secluded setting, ideal for celebratory gatherings and special occasions.

Anthology

Foley Entertainment Group

Set along Willamette Valley’s Dundee Hills estate sits Anthology, a 14-seat open kitchen concept that overlooks surrounding vines, forest, and farmland. Anthology is led by James Beard-nominated Chef Chase Williams and Chef Zack Ehrlich who lead each evening’s dinner preparing each course in front of the guest from seasonal, hand-drawn “volumes” of menus and curated wine pairings. It’s the centerpiece to the Dundee Hills experience, bringing together the working agricultural estate with the creativity from the kitchen through an intimate tasting menu. The chefs are culinary stewards, blending refined technique with a deep respect for Oregon’s agricultural landscape. Menu volumes evolve with the season’s harvest—drawing produce grown from chef’s garden, honey from the estate hives, proteins from nearby farms and wines from the estate’s vineyards.

Sierra Mar

Kodiak Greenwood

Sierra Mar, the acclaimed restaurant at the iconic Post Ranch Inn, is perched 1,200 feet above the rugged cliffs of Big Sur, California, offering a hyper-local, seasonal dining experience in one of the world’s most breathtaking restaurant settings. Celebrated for its award-winning wine list, inventive cocktails, warm hospitality, and unforgettable ocean views, Sierra Mar delivers a true bucket-list meal. Helmed by Director of Culinary Reylon Agustin and Executive Chef Il Hoon Kang, the restaurant’s culinary program is rooted in sustainability and ethical sourcing, showcasing the season’s finest ingredients, many grown just steps away in the chef’s garden and via partnerships with nearby farmers and purveyors. Sierra Mar pairs distinctive cuisine with never-before-seen vantage points of the Pacific Ocean, creating a dining experience that is both deeply connected to place and impossible to replicate.

Juliette

Patrick Chin

At the heart of Hotel Willa is Juliette, a restaurant that celebrates the vibrant flavors and culinary traditions of Northern New Mexico. Bringing together the expertise of Taos Pueblo-born chef Johnny Ortiz-Concha and the artistic vision of Maida Branch, Juliette offers seasonal, land-driven menus that honor heritage ingredients, from regional chile and mountain herbs to heirloom beans and corn. Led by Executive Chef Noah Pettus, the kitchen translates this philosophy into thoughtfully crafted dishes that reflect the region’s agricultural legacy and Indigenous foodways. The dining experience extends beyond the plate, with locally sourced ingredients from the hotel’s edible garden, whole-animal butchery, and service on ceramics by Taos-based artisans. Juliette delivers a deeply rooted, culturally immersive experience where ancestral traditions, seasonal ingredients, and local artistry coalesce. 

Sky Room

Fairmont Breakers Long Beach

Perched atop Fairmont Breakers Long Beach, Sky Room is a historic penthouse restaurant that has defined dining in the city since 1938, now reimagined for the modern guest. With sweeping views from the harbor to downtown Los Angeles, the experience is rooted in a sense of occasion, where tableside preparations, classic cocktails, and a touch of theater nod to the golden age of dining. Under Chef Maxwell Pfeiffer, the menu brings a modern California perspective to that legacy, emphasizing seasonality, technique, and balance. A new rotating tasting menu highlights the restaurant’s evolving point of view, alongside signature dishes like California Wagyu Beef Wellington carved tableside. Blending old-world glamour with contemporary sensibility, Sky Room offers a dining experience that feels both transportive and distinctly current.

Soko

Soko

Helmed by veteran Sushi Chef Masa Shimakawa, Soko is a tribute to the humble origins of sushi with SoCal sensibilities in an intimate eight-seat setting within a stunning luxury beachside locale, offering a one-of-a-kind personal and convivial atmosphere. As a tribute to the origins of sushi, the name “Soko” means “storeroom” which is a literal interpretation, given that Soko was built out of a simple storeroom tucked away in the hotel’s main-floor lobby.  Serving up some of the city’s freshest and most authentic traditional Japanese sushi service, the menu is simple yet refined, featuring a selection of Nigiri—think fresh selections like tuna, red snapper, king red crab, yellowtail, halibut, horse mackerel, tamago, uni, salmon roe, o-toro, and chu-toro; as well as rolls and classic appetizers, alongside a variety of sake and beer, of course.

Bear

Auberge Collection

Bear is the signature restaurant at Stanly Ranch, Auberge Collection in Napa Valley, offering elemental, farm-to-table cuisine. Open daily and an ideal setting for lunch and dinner, the restaurant highlights seasonal ingredients sourced from the ranch’s gardens and local partners, prepared through techniques such as grilling and fermenting alongside more traditional methods to enhance flavor. Set within a rustic yet modern space across the property’s expansive 712 acres, Bear is known for its buzzy yet relaxed atmosphere, creative cocktails, attentive service, and standout dishes. Guests can enjoy a glass of local wine from the extensive regional selection. Culinary inspiration blooms year-round in the Grange, where Farm Director Nick Runkle plants, prunes, and plans the next season’s crops. Executive Chef Anthony Stagnaro works closely with Nick to bring the farm’s seasonal bounty to Bear’s menu, creating dishes that reflect the freshest ingredients and the spirit of Napa Valley.

Goldener Hirsch, Auberge Collection

Goldener Hirsch, Auberge Collection

Goldener Hirsch, Auberge Collection, is an iconic hotel located in Deer Valley, Utah. Designed in the spirit of an Austrian ski chalet, the intimate resort’s mid-mountain location offers direct access to over 100 miles of perfectly groomed ski runs, as well as warm weather outdoor pursuits. The resort’s 18 original rooms offer Old-World charm with wood-burning fireplaces, vaulted ceilings and arched doorways, while 40 modern residences are outfitted with full-service kitchens, contemporary living spaces, and private balconies. Resort amenities include a luxurious lobby, adjacent Terrasse with fire pits, unique venues for private events, and post-adventure wellness amenities such as a breathtaking rooftop pool, infinity-edge hot tub, and state-of-the-art fitness center. The property’s newly unveiled restaurant, The Hirsch, offers guests an elevated, seasonally driven menu with a charming Austrian-inspired ambiance, while The Antler Lounge, a chic and vibrant gathering spot, comes alive in the evenings with après cocktails and entertainment.  

Folia Bar & Kitchen

Emma K. Creative/Emma Kruch

At the heart of Appellation Healdsburg, Folia Bar & Kitchen brings Charlie Palmer’s progressive American cooking to life, fueled by live-oak cooking that infuses meats, seafood, and vegetables with rich ember flavor. Guiding Folia’s culinary vision is Chef de Cuisine Reed Palmer, a Healdsburg native whose experience spans some of the world’s most celebrated kitchens. The restaurant is designed to feel like dining in a loved one’s kitchen, doubling as the hotel lobby and featuring personal silverware drawers for each guest. A sweeping open kitchen energizes the space, complemented by on-site culinary gardens, a live charcuterie station, and an expansive wine cellar celebrating Sonoma benchmarks alongside curated international labels. With intimate private dining and thoughtfully crafted experiences, Folia underscores a celebration of craft, seasonality, sustainability, and community, offering guests a welcoming, immersive, and unforgettable expression of Northern California’s vibrant culinary spirit.