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The award-winning restaurant Aubergine is located at L’Auberge Carmel, a Relais & Châteaux in the heart of Carmel-by-the-Sea. Chef Cogley’s cuisine showcases the finest ingredients with a razor-sharp balance of deference and innovation. The menu served five nights per week highlights the best ingredients of the season, enhanced by skillful ...
Aubergine – a One Star: High quality cooking restaurant in the 2023 MICHELIN Guide USA. Free online booking on the MICHELIN Guide's official website. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website
- Monte Verde at 7th Ave, Carmel-by-the-Sea, 93921, California
- Yes
- (831) 624-8578
- Contemporary
May 22, 2024 · Carmel-by-the-Sea, CA · Californian · $$$$. The award-winning restaurant Aubergine is located at L’Auberge Carmel, a Relais & Châteaux in the heart of Carmel-by-the-Sea. Chef Cogley’s cuisine showcases the finest ingredients with a razor-sharp balance of deference and innovation.
This fresh take on a traditional French morning meal includes housemade pastries and jam, fresh-squeezed orange juice, a fruit plate, two eggs and local coffee. The Drinks. Aubergine’s 2,500-bottle cellar, located below the inn’s courtyard, boasts a worldwide selection that specifically spotlights wines from Monterey County and France.
- (831) 624-8578
- Monte Verde at Seventh, Carmel-by-the-Sea, California, 93921
AUBERGINE - Updated June 2024 - 1587 Photos & 320 Reviews - Monte Verde & 7th St, Carmel-by-the-Sea, California - New American - Restaurant Reviews - Phone Number - Yelp.
- (318)
- (831) 624-8578
- Monte Verde & 7th St Carmel-by-the-Sea, CA 93921
- 36.554151
May 28, 2018 · Fine Dining. Price. $50 and over. Cuisines. Californian, Seafood, Contemporary American. Hours of Operation. Dinner Wed 6:00 pm–7:00 pm Thu–Sun 5:00 pm–8:00 pm. Phone number. (831) 624-8578. Website. http://www.auberginecarmel.com/
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Nov 8, 2013 · At Aubergine, a jewel-box of a restaurant in Carmel-by-the-Sea, he’s so dazzled diners that he was even named one of Food & Wine magazine’s “Best New Chefs 2013.” He’s all about local ingredients, even going diving with his cooks to gather their own seaweed for beautifully composed dishes.