Post Ranch Inn

Set into the cliff line above the Pacific, Post Ranch Inn keeps its rooms free of televisions and alarm clocks, a deliberate quiet built into the design. The coastline drops straight to the water below the property. Sierra Mar, the on-site restaurant, holds a Michelin Green Star and serves a farm-driven menu built around produce from the property's own Chef's Garden and a network of small Central Coast growers. Breakfast runs each morning for hotel guests, with lunch and dinner open to the wider public through prix-fixe menus that change with the season. The wine cellar holds more than 3,200 selections and has won Wine Spectator's Grand Award every year since 2012, with a deep run of Burgundy and Bordeaux alongside bottles from the Santa Lucia Highlands nearby. You can hear the Pacific from the dining terrace, where heated outdoor seating sits beside a firepit. A weekly Edible Tour walks guests through the Chef's Garden itself, down in the meadow, with tastings along the way. It is led by the property's own gardener. Chef Reylon Agustin, Director of Culinary, previously led Madera at Rosewood Sand Hill to a Michelin star, and trained at Restaurant Gordon Ramsay and The Fat Duck before joining Post Ranch Inn. Executive Chef Il Hoon Kang came from the same Madera kitchen, having also cooked at Commis and The Restaurant at Meadowood.