When you stay at L Auberge Carmel in Carmel, you'll be near the beach and minutes from Galante Vineyards and Carmel Plaza. This 4.5-star hotel is within close proximity of Sunset Center and Carmel Beach.
Make yourself at home in one of the 20 guestrooms featuring minibars and LCD televisions. Complimentary wireless Internet access is available to keep you connected. Bathrooms have hair dryers and bathrobes. Conveniences include safes and complimentary newspapers, and you can also request rollaway/extra beds.
Rec, Spa, Premium Amenities
Pamper yourself with onsite massages or make use of the other amenities, which include complimentary wireless Internet access and a concierge desk.
Business, Other Amenities
Featured amenities include a business center, a 24-hour front desk, and multilingual staff. This hotel has 2 meeting rooms available for events. A roundtrip airport shuttle is complimentary (available on request).
Originally opened in 1955 as a joint-venture chocolate shop, Em Le’s welcomes visitors into its quaint A-frame dining room with the irresistible scents of fresh pasta, simmering sauces, and seared meats. The eatery is known for its french toast, made with a recipe that has remained unchanged since 1955. The batter-cooked confection is served during breakfast alongside more than 10 savory omelets and pancakes piled with fresh fruit. Guests can snuggle up to the fireplace while they browse a dinner menu of comfort food ranging from spaghetti and meatballs to short ribs served with garlic mashed potatoes and fresh veggies.
Hola! Mexican Restaurant & Cantina fills its patrons with authentic Mexican food cooked up on mesquite grills and crafted with fresh ingredients. Start lunch with a tostada salad ($7.45), and follow it with a crab enchilada ($8.95) or sope, a corn masa pillow plumped with your choice of meat or cheese and topped with the likely leafy suspects ($8.65). Dinner diners can begin with three quesadillas fritas—corn turnovers filled with cheese, potatoes, and bell peppers ($7.25)—followed by the house specialty, arroz con pollo, a dish of sautéed boneless chicken breast drenched with chile-tomato sauce and served atop Mexican rice ($13.25), then molded into the shape of guests' auras. The bar at each location offers plenty of wines and more than 100 specialty tequilas, which can be conjured into margarita classicas ($8.25) or real fruit margaritas ($8.75) made with strawberry, mango, pineapple, and more, crafted to meet your blood-alcohol level's recommended daily serving of fermented agave juice.
Breakfast and lunch spot offering truly delicious food. Mostly local, mostly organic. Casual atmosphere well suited to beach-goers, families, doggies, and people in love yummy food. Best coffee in town according to many. There's something on the menu for everyone.
Upon seeing a restaurant menu dotted with wild mushrooms, fresh Idaho trout, and market berries, many people's first thought is, "I should not have worn shorts." Chef Christopher J. Caul doesn't mind, though. The head chef of Christopher’s On Lincoln prefers a casual vibe and welcomes t-shirts as warmly as he does tuxedos splotched with caviar. Love of good food is the great equalizer at Christopher's on Lincoln.
As the first traces of dusk streak the Carmel sky, Chef Christopher applies his 30 years of culinary know-how and almost none of his high-school algebra to a selection of seasonal ingredients grown along the Central Coast. Appetizers of salmon might get cured with tequila and lime, while rock-shrimp risotto might be crowned with chile rellenos crusted in cornmeal. Taste buds can often detect a hint of brandy seared into entrees of braised New Zealand lamb shanks and Muscovy duck breasts. If the flavor of the zinfandel mint jus proves too subtle, diners can up the dosage with wines from Monterey County, as well as some of Chef Christopher's favorites from across the state.
Powered by local, organic ingredients and fresh-caught, never-farmed-or-frozen fish and seafood, Flaherty's has been a bastion of sustainability since opening more than 35 years ago. Like the world's slowest traffic light, the menu changes seasonally to reap the most bountiful swimmers and flourishing vegetables. Yet the quality remains the same throughout the year, mostly because the same chef has been preparing Flaherty's dishes since the restaurant's founding, decorating plates with West-Coast oysters, Dungeness crab, and Pacific ahi tuna. While diners troll the tastes of the deep blue, they can sip a bloody mary peppered with chipotle sauce and topped with a prawn or a margarita oyster shooter, served in chilled Patron Silver and fresh lime juice.