According to Karyn Granrud, a visit to Solbar Restaurant at Solage Calistoga is a must-stop.
“The grounds are beautiful and the resort is stunning,” she wrote in her blog, Pint Sized Baker, where Karyn shares her discoveries of amazing desserts and sweet destinations. Solbar, located on the Silverado Trail, is a resort that blends into the valley and vineyard landscape, allowing its guests to escape the world they left behind.
Here is Karyn’s story:
We were guests for an afternoon dessert tasting, but we loved it so much we went back for breakfast the next day. I enjoyed a marvelous cashew pavlova with coconut ice cream and cara cara orange slices. It was so good! My husband has a cheese platter with local cheese, delicious apricots, mixed nuts and honey. He paired it with a glass of tokaji that was sweet!
After a lunch of desserts, we walked around some of the spa area. Their pool is filled with water from a natural hot spring. The water comes out of the ground at 200 degrees F and is cooled down to a more comfortable +80 degrees to swim in. A short walk over the spa and I knew I had to come back and stay here. Oh wow! We didn’t see anyone around the spa, so we figured everyone was out and about. I was wrong! I made a pit-stop into the ladies room and this was no ordinary ladies room. I swear it was bigger than the main floor of my house. This was the ultimate in changing rooms. There were more lockers than at my local Gold’s Gym. Everything was spotless and immaculate. There was everything that you could possibly want or need in the dressing area. Brushes, hairspray, clips, mouthwash, deodorant, baby powder, razors, q-tips – you name the toiletry, it was there – and so were the guests. They were either preparing for or returning from one of the many spa offerings at the resort.
I was so in love with Solage!
And breakfast at Solbar the next morning was just as good! I had lemon ricotta pancakes with blueberry syrup while my husband devoured Mount Washington Eggs – poached eggs on a biscuit with ham, kale and hollandaise, while my brother chowed down duck confit hash with potatoes, poached eggs, and pepperonata. We also shared a basket of homemade cinnamon sugar donut-holes while sipping French-pressed coffee. We set off that morning with full bellies and a content heart.
Karyn Granrud has been blogging at Pint Sized Baker sing 2011. She enjoys baking for a crowd as well as baking with her daughter. Karyn loves everything about sweets and treats. Follow Karyn and her baking escapades via Pint Sized Baker on Facebook and Instagram