Harbor House Inn & Restaurant Michelin Star Meals by the Sea
A Perfect Location on the Mendocino Coast
Where the Pacific Ocean Meets Fine Dining
The Harbor House Inn & Restaurant sits perched on the edge of a private cove, offering an unparalleled view of the Pacific Ocean. But it’s not just the views that make this place special. The coastal microclimate around the inn allows its farm, Harbor House Ranch, to grow produce year-round. According to Chef Matthew Kammerer, “Our farm being so close to the restaurant gives us an opportunity to grow slower, which develops a lot more flavor.” That’s right—even the veggies here are in no rush, and honestly, neither should you be.
Culinary Experience Beyond Compare
A Michelin Star Restaurant Like No Other
Earning a Michelin star is no small feat, but the Harbor House Inn Restaurant makes it look easy. The hyperlocal approach isn’t just a buzzword here—it’s a lifestyle. Kammerer explains, “We let the farm decide what we cook and when.” Forget about pre-made menus or over-processed ingredients; this is as fresh as it gets. From Abalone poached in sake to dishes inspired by the surrounding cliffs and forests, every bite tells a story.
The Star of the Show: Candy Cap Mushroom Ice Cream with Prune Oil
If there’s one dish we experienced that encapsulates the ingenuity of Chef Kammerer’s kitchen, it’s the Candy Cap Mushroom ice cream drizzled with California prune oil and a sprinkle of sea salt. This dessert is a revelation. The candy cap mushrooms, which grow abundantly in the area, develop a maple-like sweetness when dried—a perfect complement to the richness of the prune oil drizzle. Kammerer says, “We want the products to showcase themselves, but if you’re blindfolded, you should know what you’re eating without being told.” The interplay of earthy, sweet, and salty flavors makes this dessert a must-try, offering a perfect end to an unforgettable meal.
Nightly Stays at the Harbor House Inn
Ocean View Rooms with a Side of Gourmet Breakfast
A Michelin-star dinner is just the beginning. Stay the night, and you’ll wake up to a gourmet breakfast that’s as unforgettable as the ocean view from your room. Imagine sipping coffee while watching waves crash against the cliffs. It’s the kind of tranquility that makes you wonder why you’d ever leave.
Friendly Staff at Your Service
From the front desk personnel to the servers in the dining room, the staff at the Harbor House Inn go above and beyond to make your stay memorable. Kammerer’s leadership style plays a role here: “I try to be really honest with my staff and give them a voice.” The result? A team that’s as passionate about their work as the chef himself.
Chef Matthew Kammerer: The Visionary Behind the Plates
From Dishwashing to Michelin Stars
Chef Matthew Kammerer didn’t stumble into cooking—he sprinted into it. “I needed a job in high school, so I started washing dishes,” he recalls. After culinary school and a stint cooking across the globe, Kammerer found himself drawn to California. “The produce and ingredients here were just kind of an obvious one for me,” he says. And thank goodness for that.
A Hyperlocal Philosophy
Kammerer’s approach to food is as straightforward as it is revolutionary. “We focus on what we do have, not what we don’t have,” he explains. This means working closely with local farms like Filigreen Farm in Boonville, from which Harbor House sources its amazing prunes, and letting the seasons dictate the menu. If the fishermen can’t catch fish due to rough seas, then fish simply won’t be on the menu. It’s a refreshing break from the “always available” mentality of most restaurants.
Why the Harbor House Inn is Worth the Trip
A Connection to Nature
Staying at the Harbor House Inn feels like stepping back in time. The natural beauty of the Mendocino Coast, coupled with the inn’s commitment to sustainability, creates an experience that’s as grounding as it is luxurious. As Kammerer puts it, “It’s the quality of life here—to fall asleep without traffic jams and car alarms. That’s what drove me out of San Francisco.”
The Private Cove
There’s something magical about having your own slice of the Pacific. Whether you’re strolling the cove or enjoying the view from your room, the Harbor House Inn’s location offers a sense of seclusion that’s hard to come by these days.
How Chef Kammerer Enjoys California Prunes
For Chef Kammerer, prunes are more than just an ingredient—they’re a source of inspiration. “I just like to eat them,” he admits. “We’ve really tried to be health-conscious even in our cooking here, so we don’t use a lot of fat and rich things. Having prunes around, even just in my car while I’m driving to the farm, is always a pleasure.” Whether snacking on them plain or using them in dishes like the Candy Cap Mushroom ice cream with California Prune oil, prunes offer versatility and depth of flavor that perfectly align with the Harbor House philosophy.
What to Expect During Your Stay
- Arrival: Warm greetings from the front desk personnel.
- Accommodations: Ocean view rooms with plush beds and minimalist décor.
- Dining: A Michelin-star meal crafted from hyperlocal ingredients.
- Exploration: Walks along the Mendocino Coast or whale-watching adventures.
- Departure: A lingering sense of calm and the urge to book your next visit.
The Harbor House Inn & Restaurant isn’t just a place to eat and sleep—it’s a place to reconnect with the land, the ocean, and yourself. Whether you’re savoring a perfectly roasted turnip or indulging in the Candy Cap Mushroom ice cream with California prune oil drizzle, every moment here feels like a gift. As Chef Matthew Kammerer says, “When dining at Harbor House, I want the guests to understand our area, our products, what’s available.” Trust us, you’ll leave with a full belly and a full heart. What more could you want?