The Restaurant at JUSTIN

The story

Crafted with passion, served with love

A Winery Table Unlike Any Other

Set among the vine-covered hills of Paso Robles, The Restaurant at JUSTIN earns its place among California's most decorated dining destinations through something genuinely rare: a nearly closed loop between soil and plate. Nearly 70 percent of the produce on the menu is grown on the property's 26-acre farmstead — peas, asparagus, edible flowers, strawberries — each picked at peak ripeness and handed directly to the kitchen. The dining room opens outward to the vineyards and a green orchard, so the view and the meal tell the same story.

Chef Rachel Haggstrom

With close to two decades of experience, Executive Chef Rachel Haggstrom oversees every aspect of food and catering at JUSTIN. Her approach is rooted in the rhythm of what the farm is producing at any given moment, which means the seasonal multicourse tasting menu is in constant motion. Each course arrives as precisely composed as it is flavor-driven — the kind of cooking that reflects deep technical skill without announcing it. Guests are welcome to walk the gardens before or after dinner, making the farm-to-table connection something you can see and touch, not just read on a menu card.

Recognition Built on Substance

The accolades surrounding The Restaurant at JUSTIN are unusually broad in scope. The kitchen holds a Michelin Star alongside a Michelin Green Star — the latter awarded to restaurants meeting the highest ethical and environmental standards, and JUSTIN is the only winery in the United States to hold both simultaneously. Forbes Travel Guide has recognized it with a Five-Star rating, citing the precision of Haggstrom's plating, the hyper-seasonal Californian cuisine, and the seamless indoor-outdoor atmosphere. Wine Spectator's Best of Award of Excellence, most recently for 2025, reflects the depth of a list where every JUSTIN wine is available by glass or bottle.

Wine Pairing as the Natural Conclusion

For the four-course dinner, wine pairings are the logical choice — each pour selected specifically to complement the dish it accompanies, drawing on wines produced from grapes grown on the same land where your vegetables were harvested that morning. It is a coherence that defines the experience here: Californian cuisine in its most grounded, site-specific form, served Thursday through Sunday evenings in the hills above Paso Robles.