Bernardus Lodge opened in August 1999 and immediately became one of the focus points of Carmel Valley. Its warm color attracts the eyes while driving along Carmel Valley Road. At the Village Affair this past weekend, everyone still remembered the Grand Opening back a few months back when more than 1,000 local curious people flocked to the almost finished buildings. Now the landscaping has come a long way and one has a pretty good idea what it is going to look like when it matures. Included is a beautiful vineyard which graces the Mediterranean-like entrance.

The first impression of the dining experience starts with a welcoming parking valet and smiling concierge at the entrance to the magnificent lobby. Upon entering the main dining room called Marinus--for one of the most famous red wine blends that is produced by Bernardus Vineyard--one is surprised at the opulent and intimate look of this 50 or so seat dining room. It resembles an Old World wine country estate and is graced by a dramatic 12-foot wide European fireplace with a raised hearth, offering spectacular views of the garden, majestic pines, and neary California Oaks.

When presented with the menu you will understand the classical training of Executive Chef Cal Stamenov. Cal spent a good part of his apprenticeship in the most demanding kitchens of the world. In Europe, he worked with Alain Ducasse of the three-star Michelin restaurant, Louis XV at the Hotel de Paris, Monaco; and with Pierre Gagnaire in St. Etienne, France. Here in the U.S. he worked with Masa Koboiashi at Masa's Restaurant in San Francisco; Jean-Louis Palladin at Restaurant Jean-Louis in Washington, D.C.; and Michel Richard at Citrus Restaurant, one of the most critically-acclaimed restaurants in Los Angeles.

The Colorado lamb that followed was grilled to perfection and the Polenta with roasted garlic was exactly complimentary to this tasty combination.

We were then presented with an incredible array of desserts, from homemade Sorbet to Chocolate Profiteroles. Unfortunately my companion and I abstained--my New Year's Resolution to lose some weight--but I promised myself that I would come back and next time start with the dessert.

If you are looking for something less formal, I suggest Wickets the second restaurant at Bernardus Lodge. The bar atmosphere is more conducive to light fare and the menu is more like something found in an upscale French Brasserie. A large array of shellfish and seafood, salads and classic entrees such as Cassoulet and Steak Tartar are offered.

Bernardus Lodge is definitely a beautiful place and an superlative addition to Carmel Valley. The prices by all standards are reasonable for the quality of the food, the professional service, and the magnificence of the surroundings.

A quick note on the incredible 10,000+ bottle winelist that Sommelier, Mark Jensen, has put together. It is the most complete presentation of European and California wines that I have seen in a long time.

Thank you, Bernardus Lodge, in bringing this world-class dining experience to Carmel Valley.