St. Orres
Hand-built Russian-domed dining room and Seaside Bar in Gualala, serving chef Rosemary Campiformio's foraged, wild-game 'North Coast Cuisine' since 1977.
- Mon 8:00 AM – 9:00 PM
- Tue 8:00 AM – 9:00 PM
- Wed 8:00 AM – 9:00 PM · Today
- Thu 8:00 AM – 9:00 PM
- Fri 8:00 AM – 9:00 PM
- Sat 8:00 AM – 9:00 PM
- Sun 8:00 AM – 9:00 PM
Along Highway 1
Leg times are driving estimates along Highway 1.
South to north along Highway 1: Stewarts Point Store, then ~5 min to Sea Ranch Lodge, then ~15 min to Gualala Downtown, then ~25 min to Point Arena Downtown. St. Orres is the venue on this page.
Nearby
Within a short walk
A short drive
- Anchor Bay Thai Kitchen 1.2 mi NW
- Anchor Bay Market 1.2 mi NW
- WhiteCap Coffee and Tea 1.2 mi NW
- The Black Door Mexican Restaurant 1.6 mi SE
Restaurant
The Dining Room and Seaside Bar occupy a hand-built, three-story structure with a Russian stave-church-inspired tower, leaded glass, and locally made fixtures — rebuilt 1971-1976 by woodworker Eric Black on the site of a 1929 hotel, opening as a restaurant in January 1977. Executive chef and co-owner Rosemary Campiformio, self-taught and running the kitchen since the early 1980s, cooks a foraged, seasonal "North Coast Cuisine" built around wild boar, sea urchin, wild mushrooms, and game like venison, rabbit, and pheasant. The formal Dining Room suits a special-occasion dinner.
Bar
The more casual Seaside Bar next door pours a full bar — cocktails (the Basil Martini is repeatedly called out as the drink to order), California wines, French Champagnes, and Mendocino County craft beers — around a turn-of-the-century bar top, with seating in a cozy solarium and, in warm weather, a front deck overlooking the ocean. High-top tables are first-come, first-served — no reservation needed — with a choice of garden or ocean view. The kitchen runs a seasonally changing small-plates menu alongside cafe staples like spaghetti with clams, chili relleno, and a grilled burger — and the full dinner menu is available in the bar by request, the no-reservation route to Rosemary Campiformio's cooking.
What to Order
- Wild mushroom ravioli — parmesan cream sauce, cherry tomatoes, basil, spinach; "filling without being heavy" (Word of Mouth Magazine)
- Organic greens and blueberries salad — nasturtium petals, berries, tangy dressing
- Rack of lamb — the chef's own pick for most popular special
- Pheasant breast with wild mushroom risotto cakes and steamed mussels over saffron fettuccine — recurring dining-room dishes (VIA Magazine)
- Wild-caught salmon with zucchini cakes — frequently cited dining-room dish (WINE+FOOD TRAVEL)
Wine list leans North Coast red and white, with a small selection of Napa, French, and other California bottles, French Champagne, and Mendocino County craft beer.
Before You Go
- Reservations are phone-only — call (707) 884-3335 and ask for the dining room manager; voicemail requests aren't honored and seating is limited
- Dining Room and Seaside Bar open Thursday–Sunday (bar from 5 PM); closed Monday–Wednesday — one source describes it as "Thurs–Mon," so call ahead to confirm
- Good vegetarian options, per recent diners
- Entrées run high (around $60) — this is a splurge dinner, not a casual meal
- Breakfast is for overnight guests only, delivered to cabins — not part of the walk-in dining experience
What visitors say
- The setting is as much the draw as the food — "gets better every year! Creative Californian dinners matched by a thoughtful local wine list" (Zagat)
- The chef's cooking is the through-line — "you owe it to yourself to have dinner at St. Orres and sample Rosemary Campiformio's amazing cuisine" (WINE+FOOD TRAVEL)
- The bar is a favorite low-key option — diners cite the no-reservation high-tops and the Basil Martini
- Pacing and price draw some complaints — one diner called service "at best adequate" at roughly $60 an entrée