Hazel Hill

The story

Crafted with passion, served with love

Where French Craft Meets Sonoma Terroir

Hazel Hill sits at the center of Montage Healdsburg's 258 acres of rolling vineyards, hazelnut trees, and heritage oak groves — and the setting shapes everything on the plate. The restaurant's guiding philosophy is terroir-to-table: locally sourced, seasonal ingredients drawn from Sonoma County and Napa Valley, treated with the precision of French culinary technique. The result is what the kitchen calls a contemporary Parisian brasserie — open to the outdoors, grounded in place, and refined without being stiff.

Forbes Travel Guide awarded Hazel Hill a Four-Star rating, singling out the sizable terrace as the spot to book for fresh air and vineyard views, and pointing to dishes like the ricotta gnocchi — plump morsels served with fava purée, morels, white asparagus, and edible flowers — as the kind of cooking that earns the distinction. The Liberty Farms duck breast, paired with rhubarb, turnips, popcorn, and pistachios, draws equal praise for its depth and balance.

The Room, the Vines, the Wine

The dining room opens onto an interactive expo kitchen, and two private spaces extend the experience further. The Oak Room is designed as a modern glass treehouse suspended above the landscape; Madrone, the fully private dining room, has its own balcony that brings the outside in. Both rooms reflect Healdsburg's instinct for dissolving the boundary between interior and exterior.

Wine is woven into every part of the meal. Hazel Hill's cellar draws from local producers across Sonoma and Napa, and the sommelier team guides guests through the region's range. The restaurant also pours Surveyor, Montage Healdsburg's exclusive estate-bottled label crafted in partnership with Jesse Katz of Aperture Cellars. Available only at Montage's dining venues, Surveyor comes in three varietals — sauvignon blanc, rosé, and cabernet sauvignon — made from grapes grown on the property's own vineyard.

Every Meal, Every Guest

Hazel Hill serves breakfast, lunch, and dinner through the week, with brunch replacing lunch on weekends. A seasonal harvest menu runs alongside the main card, offering rotating farm-fresh options for vegan, vegetarian, and gluten-free diners — dishes like a sorghum bowl with almonds, shaved beets, and kale, or slow-cooked arrowhead cabbage with black truffle and wild mushrooms. Weekend brunch brings freshly squeezed juices and handcrafted cocktails alongside the kitchen's pastry work. The children's menu makes Hazel Hill genuinely family-friendly, rare for a restaurant operating at this level of craft.