One Miramontes Point Road
Half Moon Bay,California 94019

Reservation: 650.712.7040
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NAVIO (nah-vee-you) n. Portuguese term for ship

Navio Coastal Cuisine
One afternoon, a local farmer appeared at Navio-- his hands caked in the earth of his most recent lettuce crop. Under his arm, he carried bushels of his best microgreens to present to the chef. The greens were beautiful, but not quite what the chef had envisioned. "I want greens that are smaller, with more color, and many local varieties --- that," stated the chef, "would pair perfectly with dungeness crab." The grower left determined and returned a few weeks later. He had harvested the exact mix the meticulous chef had required. That evening, the chef paired the fresh microgreens with crab, creating the signature appetizer of the season:
Dungeness Crab Salad with Artichoke Carpaccio, Pickled Chantrerelles and Baby Celery
Everyday, every meal, Navio presents coastal cuisine in its truest and finest form. From the Wine Country's best varietals and produce grown along the rugged coastline; to cheeses created by an area artisan and the day's freshest catch at the neighboring harbor, this is a culinary destination.
Even the physical design of Navio evokes feelings of the finest craftsmanship. In the late afternoon, the salty sea air streams through floor-to-ceiling windows, into the dining room and across the 1,000-square-foot exhibition kitchen. Navio is situated on a dramatic ocean bluff overlooking the far-reaching Pacific and emerald green fairways. Every table offers a vista of the sea.
Chef de cuisine, Peter Rudolph leads the Navio culinary team and when you sit at his table, his natural talents and passion for food is clear.

Cuisine: Navio presents coastal cuisine in its truest and finest form.
Dress Code: Navio does not enforce a dress code, but suggests casually elegant attire.
Hours: Navio is open seven days a week.
Breakfast: 6:30 to 10:30 a.m.
Lunch: 12 to 3 p.m. (last reservation is 2:30 p.m.)
Dinner: 6 to 10 p.m. (last reservation is 9:30 p.m.)
Sunday Brunch: 11:30 a.m. to 2 p.m.

Entertainment:
March 2003 Travel + Leisure
On a Quest for the Best Dungeness Crab in Northern California
"Peter Rudolph, chef de cuisine of the Ritz-Carlton Half Moon Bay, so reveres Dungeness crab that he makes it the basis of his signature dish... The "carpaccio," tender, very thin slices of lightly marinated artichoke heart, offsets the other ingredients perfectly, and the pickled chanterelles act as flavorful exclamation points."

April 2003 Food & Wine
America's 50 Best Hotel Restaurants
"With its curved wooden ceiling, Navio looks something like an upturned galleon and Rudolph picks up the nautical theme without skimping on earthly ingredients."

March 2003 San Francisco Chronicle
"...Navio will become one of the top destination dining spots in the Bay Area."

Smoking Policy: Smoking is not permitted at Navio in accordance with California state regulations.