Bottega Ristorante

The story

Crafted with passion, served with love

A Taste of Italy in Napa Valley

Bottega Ristorante sits on Washington Street in Yountville, California, bringing the warmth of traditional Italian cooking into one of America's most celebrated wine regions. The kitchen draws on seasonal ingredients and house-made pastas, pairing bold, rustic flavors with the contemporary elegance that defines Napa Valley dining. Wine Spectator recognized the restaurant with its Best of Award of Excellence in 2025 — a fitting tribute to a program built around the idea that great Italian food and great wine are inseparable.

The People Behind the Kitchen

Executive Chef Alex Espinoza carries a story that mirrors the restaurant's own layered character. Born on a farm in Guatemala, he learned to cook alongside his mother before arriving in California at fifteen. A formative role at Tra Vigne set him on a decade-long path through some of the region's most respected kitchens, including Meadowood and Peju Winery, where he cooked for figures like Jacques Pépin and Masaharu Morimoto, all while completing his studies at the Culinary Institute of America. He joined Bottega in 2021, and after the passing of founder Michael Chiarello, became the restaurant's first Executive Chef beyond its founder — a responsibility he meets by honoring the house's traditions while contributing his own signature perspective.

Guiding the dining room is General Manager Edgar Antonio, who grew up in Oaxaca, Mexico, and built his hospitality career from busser to sommelier at Aubergine in Carmel Valley, then on to Service Director at The Restaurant at Meadowood under Chef Christopher Kostow. His discipline and warmth set the tone for every service.

Wine Director Stephen Arnold, originally from Portsmouth, New Hampshire, brings a guest-centered philosophy to a list that balances iconic Napa producers with less familiar discoveries. His own turning point came from a single encounter with a 1996 Marchesi di Barolo Cannubi — a moment that shaped a career through fine-dining institutions before landing him at Bottega.

Rounding out the leadership team is Kellie Magna, Director of Special Events, who has been with Bottega since 2009. A Santa Rosa native and a veteran of San Francisco's hospitality scene, she expanded the restaurant's private dining and events programs under Michael Chiarello's mentorship and continues that work today under owners Rich Frank and John Hansen.

Lunch, Dinner, and Beyond

Bottega serves both lunch and dinner, with outdoor seating available for those who want to take in the Yountville air. The restaurant also operates a full private dining program and offsite catering, making it a destination not just for a casual midday meal but for celebrations and corporate gatherings alike. The Italian cooking here — rooted in seasonal produce, handmade pasta, and rustic technique — finds a natural home in a valley where agriculture and the table have always been intertwined.