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  1. Wine & Food
November 30, 2020

Marinus Restaurant

By Thierry Dessauve

Local, seasonal ingredients—including vegetables and herbs from chef Cal Stamenov’s own garden—are the fulcrum of the cuisine at Marinus Restaurant in the Bernadus Spa & Lodge in Carmel, California. That translates into clean but complex flavors in dishes such as beluga lentils, garden red kale, walnuts, black truffle, goat cheese, olive relish; and Sonoma Duck 36, fresh corn polenta, chanterelle mushroom, Bing cherry juice, in a restaurant that has become a firm favorite with local wine enthusiasts.

Those enthusiasts are drawn by a cellar that also has a local (but not parochial) feel. Marinus has one of the best Californian selections around, including several offerings from the owners’ Bernadus Winery; clearly divided by region, these domestic choices are the heartbeat of the list. But the 1,500-bin range extends very far beyond the Golden State, from a fine sampling of top Burgundy, to the best of South America, Australia, Austria and Champagne.

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