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Violetto restaurant wine and food pairing.

Violetto Restaurant in St. Helena, Napa Valley

By Published On: June 6th, 2024

Italian-French heritage meets local Napa Valley ingredients.

At Violetto restaurant Culinary Director & Executive Chef Thomas Lents crafts progressive dishes using traditional techniques and fresh produce from nearby farms and their kitchen garden.

Set in a restored Georgian farmhouse dating back to 1907, Violetto is nestled in the former Acacia House space at the luxurious Alila Napa Valley resort.

Violetto Restaurant in St. Helena, Napa Valley.
Violetto Restaurant in St. Helena, Napa Valley.

This hidden gem is surrounded by vineyards in the heart of wine country just minutes away from downtown St. Helena. Guests can dine indoors in the open kitchen and indulge in Violetto’s four-course prix fixe, or a seven-course tasting menu.

Violetto has joined forces with design firm Yabu Pushelberg to curate an atmosphere that exudes a blend of elegance and modernity, yet maintains a welcoming familiarity with rustic undertones that mirrors its plated dishes.

Heidi Miersemann, Alila Napa Valley General Manager.

There’s also an outdoor wraparound veranda surrounded by lush gardens and greenery for a delightful experience with fresh air and the scent of blossoming trees. 

Guests eating on Violetto Restaurant veranda.
Guests eating on veranda.

Chef Thomas Lents joined Alila Napa Valley as Culinary Director in late 2023, and he oversees all food and beverage outlets at the adults-only resort. “Chef Thomas brings a wealth of leadership, expertise, and passion to this role, and we are so thrilled to see the culinary development of our resort’s future projects and the mentoring of our culinary teams,” said Miersemann.

Violetto restaurant Culinary Director & Executive Chef Thomas Lents.
Violetto restaurant Culinary Director & Executive Chef Thomas Lents.

The Tasting Menu

Gifts from the Kitchen

tartlet of california smoked sturgeon and its caviar brodo “peccato sprecarli” waste not want not gnocco fritto-crudo piedmontese

Fennel Misticanza alla Tonnato

fennel salad with tuna crudo, preserve tomato and tonnato dressing

Violetto restaurant Fenne Misticanza alla Tonnato.
Fennel Misticanza alla Tonnato.

Santa Barbara Spot Prawn and Sea Urchin

white asparagus budino, fresh almond

Trofie al Pesto

razor clams, nasturtium and fino verde basil

Agnolotti de Violetto

nose to tail and stem to seed pasta of the house

Agnolotti de Violetto: nose to tail and stem to seed pasta of the house.
Agnolotti de Violetto.

Liberty Farm Duck and Rhubarb

confit stuffed navet, ramp rhubarb sottaceto

Selection of Italian Cheeses

fresh and preserved tenbrink farm fruit

Torta al Cioccolato

roasted guanaja chocolate, cocoa nib and bitter orange

Violetto restaurant Torta al Cioccolato.
Torta al Cioccolato.

The tasting menu will evolve with seasonally available ingredients, said Chef Thomas Lents . “We want to share both the most vibrant ingredients that we, as chefs, are the most excited about at the moment, and the tale of the farmers and the land as they evolve throughout the year. And to elevate this culinary journey, we offer an exceptional array of wines meticulously selected to complement and enhance the flavors of each dish, ensuring an unforgettable dining experience,” said Lents.

In his new role at Alila Napa Valley, Lents will also manage the culinary concept at Salvia, a casual outdoor terrace bar and gathering place for guests and locals to enjoy cocktails and light fare. 

The Dark Side of Italy cocktail: Rye Whiskey, Sweet Vermouth, Campari, and Pistachio Oil.
The Dark Side of Italy cocktail: Rye Whiskey, Sweet Vermouth, Campari, and Pistachio Oil.

“Much like the building we are in, Violetto restaurant has an unfolding story waiting to be shared,” said Lents. We are growing, changing and developing and we would be thrilled to have our guests join us on this captivating journey. Exciting things are happening and more are on the way!”

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