Jen M.

Such a beautiful kind place to celebrate my milestone birthday!! Service was so kind, there was live music on the patio which was nice too and food was beautifully presented and executed - each dish from amuse bouche to the desserts were so different than I've had before. Especially loved the fish with the strawberry and razor clams with pistachios which I would never think to pair together. I was sooo full after the delicious milk bread whose scent alone was divine... and I think that actually filled me up after the 3rd course but of course I had to pace myself so I could try everything. Such a fun experience for me and my friends to try together! Highly recommend for a special event and occasion.

Tansy W.

Interesting fusion of Mexican and Asian! Definitely one of the better restaurants in Napa but it didn't blow me away (hence not 5 stars). The interior / ambiance / decor are a bit disappointing esp for a Michelin star restaurant. But service was friendly and I appreciated the extra touches like a welcome champagne, a tour of the kitchen, a small taste in the kitchen, amazing amuse bouche, and a cake for my birthday. Overall a good spot!

Vivian Y.

Auro is Calistoga's only Michelin-starred restaurant, led by Chef Rogelio Garcia and located within the Four Seasons Resort. For our visit, we reserved the Chef's Table inside the kitchen, where the team's craft unfolded right in front of us. Whether seated in the dining room or at the Chef's Table, a dinner at Auro is the kind of meal that stays with you. FOOD We opted for the extended 10-course menu. Highlights came one after another: live European blue lobster with jicama, mango, and mole verde; 12-day dry-aged Senaka tuna brightened with Beausoleil oyster vinaigrette and mojo amarillo; 9-day dry-aged, Normandy-butter-poached Ora King salmon with a melt-in-the-mouth finish; charred California black cod over creamy masa polenta, a hint of barbecue smokiness, and the natural sweetness of stone fruit; a nixtamalized blue-and-gold corn tetela; and 21-day dry-aged Australian Wagyu--concentrated in flavor from the aging and touched by mole negro. Desserts were playful yet refined: white guava shaved-ice raspado, then a chocolate crémeux with sweet figs. Every course felt thoughtful and seasonal, with touches that reflected both Napa Valley and Chef Rogelio's heritage. WINE Our visit happened to align with a special wine pairing dinner, which included pours from Realm Cellars alongside Auro's cuisine. While not an everyday feature, the pairings showed how thoughtfully the kitchen collaborates with top producers to create a seamless progression. SERVICE Warm, attentive, and seamless. The pacing of courses was on point, and explanations struck the right balance of detail without ever overwhelming. The team read the table well and made the evening feel celebratory from start to finish. AMBIANCE The Chef's Table places you in the kitchen without ever feeling chaotic. It's choreographed, elegant, and intimate. You watch plates being composed under the pass while still enjoying the ease and polish of a Four Seasons dining room. VALUE This is undeniably a special-occasion experience, but the value shows in the precision and exclusivity: dry-aged seafood and Wagyu, caviar, housemade masa, and seasonal fruits. Auro's standard tasting menu is already compelling; the Chef's Table adds intimacy and storytelling that makes the splurge worthwhile. WAIT TIME & BOOKING We were seated right on time, and the pacing throughout the night was perfect. Note that the Chef's Table is reserved directly through Four Seasons Napa Valley (not via OpenTable). For most visits, Auro's 7-course menu in the dining room is the standard option, but limited wine-dinner events are occasionally announced through the resort. CLOSING Auro shows what happens when French technique, Mexican heritage, and Napa's seasonal bounty come together with intention. Chef Rogelio and his team deliver a meal that is polished, soulful, and unforgettable. Five stars.

Roy A.

I wanted to do something special for my wife's birthday. I chose Aura, a Michelin-starred restaurant. Chef Rogelio Garcia's tasting menu focused on local ingredients. It was exactly the experience my wife wanted. The staff was friendly. They seated us immediately and explained the fixed menu. They mentioned the option to add the Black Cod and the wine pairing. They presented my wife with complimentary champagne to celebrate her birthday, which made her feel very special. The tasting started with off-menu samplings of amazing petite dishes and juice. What a perfect start. Our first dish was the Astrea Caviar. It was bright and fresh. The citrus-tamarind aguachile gave the rich caviar and creamy avocado a great lift. We also enjoyed the 12-Day Dry-Aged Senaka Tuna. It had a clean, meaty flavor and a savory, ocean taste. The Normandy Butter-Poached Ora King Salmon was silky and delicate. The chermoula sauce brought warmth, perfectly balanced by sweet pear. I added the Charred California Black Cod to the regular set menu. It was perfectly cooked with a smoky crust. The mole verde and apple salsa added a great, earthy crunch. The sommelier team provided exceptional service throughout the evening. I especially loved when one used a swan-style glass decanter for my wine. Before dessert, we were invited into the kitchen. We saw the staff working diligently on meals and took a photo. The entire experience was a cohesive and thoughtful tasting. Every plate was distinct and delicious. We both had an exceptional time and look forward to returning for another special evening.

Billy M.

I was pretty excited to check out Auro as it is a newish restaurant with Michellin 1*; and Chef Rolegio Garcia is a Top Chef alum. Needless to say expectations are high. The restaurant is in the newish 4 Seasons Property in Calistoga. The grounds are curated nicely with mountain/valley views make for a great setting. I wish we had more time to look around. Here are highlights of the experience: - Best service from greeters to chef I've had in a long while. In typical course menu style the servers explained each dish to a tee. Derek Stevenson served some of the wines and he answered all of my questions. Servers made sure we were attended to without being intrusive. When I went to the bathroom I came back to a clean folded napkin. -Favorites parts of meal: the opening quad of delightful bites, the bluefin tuna, milk bread with butter and Waygu. The Waygu was nicely seasoned and mole added a nice slightly sweet and creamy texture to it. Glass of mountain cab and 8oz of this steak and I would of been good. Also I never knew you could dry age fish. Who knew???? - You don't leave hungry! Chef has so many little extras not mentioned on the menu that make for fun and tasty surprises. Also the presentations were artfully done. Overall I can see why Auro earned and kept his 1*. Chef i is now going for 2**. If he keeps to this level of detail in service, cooking and patron experience he will get there. I will say that the meals are more seafood focused so if you are okay with that then I'd say this is your jam. I wish he maybe had a play on a Latin pork dish. But that's me being selfish. LOL. I highly recommend this place excellent food and experience.

Tasnia M.

Honestly blown away by this place. First of all, the chef was so gracious and met us multiple times during the meal. The meal itself was incredible and memorable, beautifully presented. Attention to detail was impeccable. They asked if we were celebrating anything which we really weren't but mentioned to them that we just found out some happy news coincidentally that week and they still brought us a little mini cake to mark the occasion. I was and will continue to be in love.

D. T.

An amazing culinary experience from Chef Garcia and team! This wasn't just a tasting menu, but a meticulously crafted journey. We indulged in the extended Wine Country Tasting Menu. The evening began with an array of tasty treats which paid homage to chef's Mexican heritage. Followed by a stunning focus on seasonal fishes, where global flavors and modern techniques came together in the most harmonious way. Bright and awakening flavors of the shima aji. Melt-in-your-mouth ora king salmon. Bold flavors balanced with the soft textures of rare seasonal kinki fish. The progression to the land courses was flawless. The 7-day dry-aged coriander crusted duck was a masterpiece with a crispy skin and tender meat. Followed by the 21-day dry-aged Australian Wagyu; smoky, rich, and deep in umami. The meal transitioned into its final act with multiple courses of tantalizing desserts that danced on the palette. The optional wine pairing was perfectly matched with wines from across the globe. Each wine meticulously explained with passion, with pours that were quite generous for Bay Area standards. The entire service team was so kind and knowledgeable, thorougly explaining each dish, in addition to answering our questions. A tour of the kitchen and a conversation with Chef Garcia himself was a delight, offering a glimpse into the passion that drives this kitchen. It's no surprise that Auro has earned its many consecutive Michelin star; the level of execution and creativity is staggering. Congratulations to the entire team at Auro. This was, without a doubt, one of the best meals I've had all year and a dining experience I will remember for a very long time.

Cindy L.

I took my mom here to celebrate her birthday and we were beyond impressed with the ambiance, service, and delicate intricacy of the dishes. The lighting and open window concept gave the ambiance a fresh feeling. I loved how we were able to see the open kitchen and chefs prep everything. If I knew they had tables inside the kitchen I would've definitely tried to book one of those. When we entered we got started with champagne and a little salty snack. The first course was a cape cod scallop which was super fresh and oceany and it paired so well with the garlic mojo verde. The second course was the 10 age dried shima aji which was super fresh and paired so well with the tart tamarind aguachile. The Japanese turbot and Vancouver cod were extremely tender and flavorful with no fishy taste but I wouldn't say it stood out to me. The Japanese wagyu was the next course and I have to say that this is the best cut of steak I've ever had. I personally don't like really marbled and fatty meat but it was really good nonetheless. Moving on to the dessert course my favorite was the peaches and yogurt which was a great palate cleanser after the really marbled wagyu. The last dessert course was the cinnamon bunelo which reminded me of an upscale churro. It might've have been a bit too sweet for my liking. I honestly think the most stand out dishes of this course was the assortment of little bites and the milk brioche bread that were compliments of the chef and not written on the course menu. The milk brioche bread came out warm and super soft. If I could I would just come back for the bread and little bites alone. The best bite I had was definitely the Wagyu caviar biscuit and octopus. Overall this was a great first time Michelin experience for me with a culmination of small bites. I would definitely check it out since you also get to tour the kitchen and talk to the chefs.

Jennifer E.

Our experience at Auro is above and beyond amazing! My husband and I went here for his birthday celebration and we were blown away by the food, service and ambiance! First, you will be greeted by a sommelier offering you a champagne and some nibbles to start with. We had their tasting menu and everything was delicious- the kind that you leave a place dreaming about it again! The drink that was recommended to me is a unique blend with fennel and some other herbs and it's sooo good that I had to have another one! Before we went to dessert, there was a sweet surprise given to us for a full experience, we were given access to the kitchen and meet chef Rogelio himself followed by a birthday greetings from the staff in the kitchen! Amazing experience we will never forget! I recommend this place to everyone. This place just secured one Michelin star and it's definitely well deserved!

Julie K.

Gorgeous date night with my hubs at the scenic Four Seasons where the restaurant is located. Since it was a special occasion, we were seated in the kitchen where we got to see where the magic happened. Upon arrival, you'll be greeted with a cute little bite and a glass of bubblies to start. Everything was so visually pleasing and creatively prepared. I'm still thinking about that milk bread which they gave us seconds for - so light, airy, fluffy but with a slight crunch from the sesame seeds. Really, there wasn't a single dish we didn't enjoy. Loved how they did a little show and tell with some of the ingredients such as that gorgeous piece of wagyu which was also his highlight. My hubs is a bit harder to please but this easily ranked in his top 5 favorite restaurants. Guess we'll be coming back for more date nights. Thanks for an amazing experience.

Nate J.

From the first bite taking me back to a favorite memory on a beach in Mexico it was amazing. Every dish and hidden dish was delicious while being paired amazingly with wine in a manner I have not had in ages. It was fish heavy in all the best ways, loved the Mexican influence on the dishes. Chef and team did an amazing job. I can't wait to come back.

Initial impressions were fair when I walked in the door. It seemed like an any other restaurant at first glance. The we were seated, back of house, for a chef's table experience. This was where I was wowed! Watching the executive chef lead his brigade was impressive. It was so calm and organized. The kitchen was so impressive that I wanted to go to work! The service was flawless. The ambiance was overwhelmingly impressive. I was in awe the entire time. I strongly suggest the chef's table experience. We did the 9 course wine country tasting along with a wine pairing. Each dish was exquisitely prepared and presented. They definitely are on course for a 2nd star. I'd give it a 4.8 for reference. Great place to visit!!

Billy C.

Michelin one star in the Four Seasons Napa resort. Service was impeccable contrasting that of Truss restaurant next door. Amazing what a wall can do. If you're ready for an explosion of fusion flavors, swing by. Each dish looks too pretty to eat, paired with absolutely amazing wines. Set menu takes you through the life of the head chef and leaves you speechless. Absolutely amazing. Just don't stop by next door at Truss,,,,for any reason.