Carmel Magazine

Carmel Magazine, Spring 2018

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Page 187 of 219

leather, wrought iron, reclaimed wood and glazed wall tiles. The recent renovations that refreshed and expanded Bernardus Lodge accommodations also triggered the transformation of its signature restaurants. The former Marinus and Wickets spaces were remodeled to create Lucia Restaurant & Bar, an open, high-ceilinged eatery with flexible indoor and outdoor seating areas. Booths and small tables surround a grand com- munal table in the main dining room, and a wall of windows opens to a heated terrace with a retractable glass ceiling. Wide panes also line one wall of the adjacent bar, a casual space with rustic ranch-inspired accents and live music sev- eral nights a week. Despite the updates, Lucia operates accord- ing to the same culinary philosophy that has distinguished this dining destination for nearly 20 years. "When Mr. Pon opened Bernardus in 1999, he designed the whole resort around food and beverage. He really wanted to put Carmel Valley on the map, and dining remains a signature part of the culture here," O'Briant says. Stamenov, who has directed Bernardus culi- nary programs since the beginning, creates 186 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 8 (Clockwise from top left) Chef Stamenov, who has been at Bernardus for 20 years; a delectable scallop dish; the fire-lit patio of Lucia Restaurant & Bar, where diners enjoy warm Carmel Valley nights al fresco.

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