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Sonoma Valley is the birthplace of modern California wine-country cuisine. When Alice Waters of Berkeley's famed Chez Panisse included Laura Chenel's chevre in her iconic salad, a cuisine was born and Sonoma's place on the culinary world stage cemented.
In Sonoma Valley, local fruits and vegetables are used by chefs to showcase the bounty of wine country and the advantage of living in an area known for its agricultural heritage. Local products include olive oil, sourdough bread (unique to the Bay Area because of our climate), cheese, dairy, lamb and duck, and with the Pacific Ocean nearby salmon and crab are prominently featured during the season.