A dinner at Rosewood Miramar Beach’s Michelin one-star and Green Star oceanfront restaurant, Caruso’s, is an outstanding experience, one that has very few equals in California or the United States. 

We recently splurged there and were treated like grandees, ensconced in a comfy blue leather banquette, caressed by al fresco breezes, overlooking the pure, manicured beach. A pretty posy of ranunculus graced our table. The lights were soft, the music tender, a bossa nova. 

The welcome was warm and genuine. Chris, the alert gentleman who is one of the dining room managers, came over to say any request of ours would be attended to promptly. We chose from a very inviting menu that offered a considerate prix fixe 3-course dinner ($145) or a more ambitious 4-course ($165), menus that can only be described as works of art, filled with inviting delicacies from the local countryside and sea and, magically, in the hands of chef Massimo Falsini, appear on the table jewel-like, bursting with thrilling flavors.

Sipping on a glass of Sancerre and lulled by the crashing surf, we were immediately served a delightful lilliputian amuse bouche that glittered with gold leaf and caviar. We set about happily to peruse the offerings which were divided into Antipasti, Primi, Secondi and Dolci e Formaggi.

What shall it be to start? We were undecided: caviar, minted chilled pea soup, hand-pulled burrata, local snapper crudo, Santa Barbara spot prawns. It all appealed, especially with pixie tangerines, fennel, pickled mustard, crème fraiche and Verbena tea making supporting appearances. We opted for the Channel Island snapper and the soup which came with a bit of king crab salad and redolent of fennel. Both were lovely looking and delicious.   

Primi decisions were next. We struggled with the choices of cacio e pepe, spring herb malfatti, Acquerello risotto, gnocchetti Fruiti di mare, Pansotti paglia e fieno or house-cured guanciale pillows, a dish the chef playfully calls “I Grew Up in Trastevere You Should Try This Carbonara.” The portions were mercifully just the right size, not too small, not too big, just enough to keep our appetites on edge.

The Secondi selections were more serious: Santa Barbara white sea bass with green garbanzo, poached local sole with white asparagus, Santa Barbara halibut, dry aged Liberty duck, Sonoma lamb, Snake River Farm Gold Label Striploin or A5 Matsusaka Ribeye (add $105). We were thrilled with our orders of duck which was infused with orange, fennel and lavender and the seabass with fava and a chilled garden herb sauce.  

We chose to pass on the Dolci e Formaggi not because they did not appeal. They surely did: chocolate and chermoya in milk jam, mirtilli, cioccolato e cristalli di zucchero of blueberry, marscapone and Valrhona Ivoire, artisanal cheeses or once again the chef having fun with “Our Bees Stayed at The Miramar,” a dish of lavender, rosemary and honey gelato with lime sauce. We were content to just sit quietly and enjoy the surf and the happy, well-dressed diners around the room. And we marveled at the staff-plenty of them—moving like a corps de ballet, effortlessly and ever-attentive. Michaela was especially helping us navigate the menu’s astonishing array of ingredients as was Andrew. 

Caruso’s is located at the 153 suite and bungalow Rosewood Miramar Beach resort in Montecito which spans 16-manicured acres and conveys an elegant yet casual atmosphere, offering iconic sophistication and refined modernity, an idyllic context where families and friends share magical moments that unfold into joyous experiences on their journey to enjoy a life well lived. Reservations are required.Located at 1759 S Jameson Lane, Montecito, CA 93108; open 5:30 PM; (805) 900-8388, menu: rosewoodhotels.com; reservations: sevenrooms.com.

We are happy to say Caruso’s is an exceptional dining destination in the relaxed glamour of the American Riviera that locals and visitors return to time and time again. In our opinion they deserve more than one Michelin star, they deserve a whole galaxy of them. This is dining elevated to its highest and most sophisticated form. Caruso’s, named after the very stylish and dashing owner of the resort, Rick Caruso, a man of impeccable taste, is a brilliant synthesis of ungimmicky fusion cooking and charming service, a place of beauty where the supreme refinement of the cuisine is disguised by its simplicity, where there is unassailable quality and everything perfectly judged. You could eat here once a week for the rest of your life and never, ever be bored. We are honored to present Caruso’s with ENTREE’s Golden E of Excellence, our highest award.