The story
Perched on the bluffs above Half Moon Bay, Navio offers contemporary, provenance-driven gastronomy with uninterrupted Pacific views. The dining room at The Ritz-Carlton carries a warm, nautical elegance—smart casual, yet deeply refined. Every element, from the ocean vistas to the sustainable sourcing, reinforces a philosophy of respect for land and sea.
Chef de Cuisine Xisco Simón leads the kitchen with expert technique and a clear focus on seasonality. Dinner unfolds as either a three-course prix fixe or a more extensive seven-course Chef’s Tasting Menu. Dishes change with the season but might include poached California halibut with navy beans and Jamón Ibérico, Wagyu tenderloin with wild mushrooms and Palo Cortado sauce, or Liberty Farm duck with Castelfranco radicchio and Comice pears. Tsar Nicoulai caviar and artisan cheeses are available as supplements. The wine list—honored with a Wine Spectator Best of Award of Excellence—highlights Santa Cruz Mountains terroir alongside acclaimed global producers, with thoughtful pairings for each course.
Navio’s two-hour weekend brunch has become a Bay Area draw. This à la carte luxury offers unlimited individually plated delights: pristine seafood, prime cuts like Wagyu beef sliders, farmer’s market salads, seasonal classics such as croffle benedict with smoked salmon, Belgian waffles, and a dessert tower with coconut snowflake and champagne cheesecake. The setting—Pacific panoramas through tall windows—makes the meal feel unhurried and indulgent.
Navio’s dedication to refined, sustainable cooking earned it a Michelin Recommended distinction for 2026, alongside a Four-Star Award and consistent praise from guests and critics. The team sources seafood according to Seafood Watch standards and works with local producers from Northern California. For those seeking a distinctive Half Moon Bay dining experience—whether a celebratory tasting menu or a leisurely brunch by the ocean—Navio delivers with clarity and grace.
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