Lucia Restaurant & Bar

The story

Crafted with passion, served with love

Where the Wine Wall Leads

At Lucia Restaurant & Bar, the entrance sets the tone immediately: step past a gleaming wine storage wall and the room opens into something genuinely considered. A communal table hewn from a single massive tree anchors the space, while intimate booths fitted with metal mesh curtains offer a quieter alternative. Tables overlooking the patio bring the California outdoors in. Each seat delivers a different experience — a rare quality that Forbes Travel Guide recognized with its Four-Star award in 2026.

Chef Christian Ojeda and the Nightly Menu

The kitchen is led by Chef Christian Ojeda, who changes the dinner menu every night. That discipline keeps the cooking honest: whatever is seasonal and at its peak is what lands on the plate, with a decidedly French sensibility guiding the technique. There is no fixed script to memorize, which means returning guests reliably encounter something new.

15,000 Reasons to Linger Over Wine

The wine program, curated by Michael Marcy — Bernardus Lodge's food and beverage director — spans Alsace and Austria, Napa and New Zealand, totaling 15,000 selections. For a more immersive experience, The Cellar is a private dining room for up to ten guests, its walls lined with some of the most prized bottles in the resort's collection. It is the kind of space that turns a dinner into a proper occasion.

The Bar, on Its Own Terms

Not every visit needs to be a full meal. The backlit bar at the far end of the room serves proper gin martinis alongside original creations built on house-made syrups, fresh herbs, and spirits like mezcal and chartreuse. It functions as a destination in itself — unhurried, well-stocked, and staffed with the same attention that defines the broader brunch and dinner experience at Lucia.