Auro @ Calistoga

My voyage among the stars continues with Auro in Napa Valley, fine dining with farm-to-table ingredients from local farmers to renowned ranchers.

Auro is Executive Chef Rogelio Garcia’s debut fine dining concept at the Four Seasons Resort Napa Valley. Calistoga’s naturally temperate climate serves as the inspiration for the restaurant’s ever-changing tasting menu which shines the spotlight on abundant, fresh ingredients with each change of season. 

Auro brings Michelin-starred fine dining to Calistoga. Executive Chef Rogelio Garcia‘s golden touch transforms Napa Valley ingredients into seven extraordinary courses of contemporary American cuisine, refined through French technique with Mexican and Japanese influences.

Inside the heart of Auro, where Chef Rogelio and his team bring each dish to life with precision, passion, and purpose. This is more than a kitchen – it’s where collaboration becomes cuisine.

In October 2022, they proudly opened their doors at Four Season Calistoga, and after just eight glorious months, Auro earned its first Michelin Star in 2023, which they promptly retained in 2024

Exceptional ingredients, thoughtfully sourced. From dry-aged fish to seasonal specialties, our dishes reflect a commitment to both tradition and innovation—crafted with ingredients from trusted purveyors near and far.

At Auro, each season brings a new expression of Napa Valley to the table. The tasting menu evolves with the land, spotlighting the freshest local ingredients at their peak

The Auro experience begins the moment you arrive. We were welcomed with a pour of champagne and a delicate bite to set the tone for the evening ahead.

Taking inspiration from Chef Rogelio’s roots, the first bite was Hawaiian tuna meets house-fermented kimchi vinaigrette over a sope made from indigenous Mexican corn. Finished with clarified butter and an Egyptian star flower. Small, but unforgettable.

Amuse Bouche

Every evening at Auro begins with Chef Rogelio Garcia’s seasonal amuse bouches. These small masterpieces offer a vibrant first taste of the menu that preludes your journey through Auro’s globally inspired New American cuisine.

The first bite was a blue corn cake made with Tomme cheese local to Calistoga with sweet chilli on top. Hot and chewy, it was not what I was expecting of texture, which was like a Brazilian Pão de Queijo.

The second bite was a wheat cracker with smoked crème fraîche and a very thin slice of dried A5 wagyu topped with golden osetra caviar. Delicious and savoury.

The sope made a reappearance, this time as a Hawaiian tuna, kimchi sope. I loved the small little pink flower that made me think of Hawaii.

Next, red corn masa tostada with pineapple, Ora king salmon tartare, gochujang glaze. This was my favourite bite among them all.

Mexican traditional drink Atole made with blue corn masa, cream and Mexican chocolate spiced with cinnamon, nutmeg and clove. Warm and soothing.

And the final bite was Medjool date, Percolino cheese that comes from Northern Italy and infused with truffle. I am not a fan of dates so I would not comment on a biased opinion.

The bread service was a warm Japanese milk bread, brushed with Marshall’s honey and sprinkled with roasted sesame. Served with two house-made butters—classic salted Normandy butter and a tangy Humboldt Fog goat cheese blended butter.

Harakami Bluefin Tuna

Beausoleil Oyster Vinaigrette, Koshihikari Rice, Garlic Mojo Verde

The first course was a buttery harakami (belly part) of the Japanese bluefin tuna dressed with briny Beausoleil oyster vinaigrette, served on a ball of Koshihikari rice like a sushi that sat on a zesty garlic mojo verde.

A true celebration of fresh and bold flavours, and incredible texture from the wild rice puffs. The mojo verde was herbaceous, garlicky, and bracingly acidic. It was supposed to be eaten with a knife and fork, but I asked for a spoon to scoop up everything.

10-Day Dry-Aged Japanese Hiramasa

Fuji Apple, Avocado, Navel Orange Aguachile

Aguachile, meaning “chile water” in Spanish, is a spicy, Mexican-style ceviche. The thinly sliced hiramasa fish was layered with sliced Fuji apples, and arranged like a rose in the middle of the plate. The aguachile was poured in at table side instead of soaking the fish into the sauce like the traditional ceviche so you can taste the fish separately.

The hiramasa (yellowtail amberjack) has been dry-aged for 10 days. which intensified the flavours and firmed up the texture of the fish. The dehydration process has totally changed the texture of the skin of the fish, making it feel like leather. And it was surprisingly not fishy in smell.

The dressing was citrusy and slightly spicy, perhaps of jalapeño. While it said avocado from the menu, there wasn’t any of the fruit, perhaps it was the oil cause of the nutty taste to the dressing.

10-Day Dry-Aged Normandy Butter-Poached Ora King Salmon

Citrus Pearl Onion, Braised Fennel, Golden Vadouvan

Rich, radiant, and deeply layered, the Ora King Salmon was accompanied with an exotic sauce made with golden vadouvan and drizzled with basil oil, and accompanied by pickled pearl onion, braised fennel and fresh mandarin orange.

Vadouvan is a dry spice blend like curry with key ingredients like onion, garlic, and shallot, to which a special curry blend for richer complexity. It is a dish where bold flavours and delicate textures find a perfect balance.

Nixtamalized Blue and Gold Corn Tetela

Rancho Gordo Ayocote Beans, Fermented Red Pepper

Earthy and umami-forward, Chef Rogelio’s Tetela is a soulful tribute to flavour and tradition that brings together blue and gold corn masa, Jimmy Nardello peppers, mushrooms, and beans.

It was like a samosa but with earthier flavours and rough texture from corn masa. I had tasted almost every type of masa today, the sugar in my bloodstream must be overloaded.

28-Day Dry-Aged Australian Wagyu Ribeye

Foraged Spring Morel, Wild Spring Onions, Mole Negro

The main attraction was a dry-aged Australian wagyu ribeye served with morel mushrooms, purple asparagus and foraged spring onions.

Despite being called purple, the asparagus was green when cooked. The wagyu was intensely tender, and the melty texture and concentrated flavour needed only a simple dash of salt and pepper. The black mole sauce made with dried chiles, sesame seeds, garlic, raisins, chocolate, and warm spices was nice but overpowering.

Next up, the kitchen tour where we were introduced to the ingredients used in the meal, and the special treatment on those exotic ingredients – the hamachi and tuna were aged, something contrary to eating fresh seafood; the wagyu beef was dry aged for 28 days under strict conditions; only the king crab was freshly caught and served.

Palate Cleanser

A playful bite with a crisp white chocolate shell, toasted Italian meringue, and a burst of key lime and blood orange curd at its centre, the palate cleansing popsicle was a sweet moment to pause and refresh.

Brokaw Ranch White Guava

Passion Fruit Granita, Makrut Lime Leaf Anglaise, White Guava Sorbet

Brokaw Ranch White Guava refers to a specific variety of guava fruit grown by Brokaw Ranch Company, a family-owned farm in California. These guavas are known for their white flesh and are a popular offering at farmers markets and to restaurants. 

The guava has been made into a sorbet and served with passionfruit granita for tartness. It reminded me of the guava I ate growing up, strong flavour but soft fruit, unlike the crunchy type from Taiwan. The market lime leaf (aka kaffir leaves) provided a lemony fragrance to the sorbet.

Abundancia Chocolate Crémeux

Buckwheat Brownie, Tenbrink Farms Compressed Strawberries, Malted Milk Chantilly

Abundancia chocolate is a well-regarded Ecuadorian milk chocolate known for its balanced, creamy, and rich flavour. Crémeux is crème anglaise emulsified with dark, milk or white chocolate.

It’s ridiculously creamy and makes the perfect cake filling – like a thick chocolate mousse. Topped with Chantilly that tasted like Horlicks, compressed strawberries from the local Tenbrink Farms, and brownie cubes, it was a dessert that kept giving.

Mignardises

A sweet finale worth savouring. Their hand-crafted mignardises will have you wishing to linger in the dining room just a little longer.

I had no idea whether I just ate a wonderful meal or an elaborate food lab experiment. Chef Rogelio tried to please with a lot of unconventional pairing of French techniques with Mexican flavours, but I could not say I understood everything that was offered.

It was an enjoyable dinner, and I loved the Japanese inspired ones like hiramasa and bluefin tuna belly. The amuse bouche was overwhelming with too many flavours and elements, you are almost half full by the end of it. Recommended if you are having a holiday in the Napa Valley.

Auro
400 Silverado Trail, Calistoga, CA, United States, California
Tel : +1 707-709-2100 (Reservations)

Visited May 2025

Michelin California Guide 1 Star 2023-25

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