The story
Hazel Hill is a French kitchen at 100 Montage Way in Healdsburg, California, and it holds a Forbes Travel Guide Four-Star rating for 2026. The restaurant sits inside Montage Healdsburg, among the resort's rolling vineyards.
The menu is French-inspired but built on California produce, with a rotating harvest section for vegetarian, vegan and gluten-free guests. When it is in season, the gnocchi is the dish to order: ricotta-filled dumplings served with fava puree, morels, white asparagus and edible flowers. For a meat course, the Liberty Farms duck breast comes with rhubarb, turnips, popcorn and pistachios.
The large terrace looks out over the vineyard, and it is the most relaxed way to spend a long lunch. The wine list leans local, with pours from Poe, Starlite and Freeman. Hazel Hill also pours Surveyor, the resort's estate label made with Jesse Katz of Aperture Cellars, in sauvignon blanc, rosé and cabernet sauvignon. The restaurant earned a Wine Spectator Best of Award of Excellence in 2024.
The Oak Room is a semi-private space designed like a glass treehouse above the landscape. Madrone is a fully private room with its own balcony.
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Reserve a table on the sizable terrace so that you can take in the fresh air and glimpse at the vineyard and the rest of the bucolic scenery.If it's in season, be sure to order the gnocchi. The plump, ricotta-filled morsels arrive with fava puree, morels, white asparagus and edible flowers for some brightness.Wine is a must. Sip pours from local labels like Poe, Starlite and Freeman. Eventually, the Sonoma restaurant also will serve wine from Montage’s 15.5-acre vineyard, which is under the direction of Jesse Katz of the excellent nearby Aperture Cellars.Vegans, vegetarians and gluten-free diners will want to peruse the seasonal harvest menu at the Sonoma restaurant. The rotating, farm-fresh section could include a sorghum bowl with almonds, shaved beets, kale and aged apple cider, as well as slow-cooked arrowhead cabbage with black truffle, wild mushrooms and hazelnuts.For a meaty option, try the succulent Liberty Farms duck breast with rhubarb, turnips, popcorn and pistachios.
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