The story
Barndiva began as a desire to celebrate the food sheds of Sonoma and Mendocino Counties, from Healdsburg to the Pacific. For over two decades, the family farm in Philo—where they dry-farm apples, figs, and chestnuts—has remained the heartbeat of the enterprise. Today, the restaurant spreads across half an acre in the center of Healdsburg, with two properties and adjacent gardens. The result is a unique destination for European-style dining, parties, and weddings.
Studio Barndiva is the restaurant’s casual fine dining room, open Thursday through Monday from 5 pm. The philosophy is “Eat the View”—seasonal, locally sourced dishes that reflect the vibrant flavors of Sonoma County. The menu is created by Chef Erik Anderson, whose career includes stages at Noma, The French Laundry, and The Catbird Seat, and who earned two Michelin stars at Coi in San Francisco. Anderson leads an ingredient-driven kitchen where seasonality is the lodestar.
The team at Barndiva believes genuine hospitality is what guests remember most. Wine Director Emily Carlson curates three annual collaborative wine parties—the Pink Party, Fête Blanc, and the Sparkle Party. The bar program, led by Danny Martin and Isabel Hales, offers craft cocktails, and Scott Beattie hosts private cocktail classes in the gardens. The property’s barn and gardens host events from intimate dinners to large weddings, moving guests from a ceremony under heritage trees to cocktail hour in the barn, dinner under wisteria arches, and dancing in the gallery.
Barndiva’s commitment to farm-to-table Californian cuisine earned it a Michelin Star in 2021 and 2022, and it continues to be Michelin Recommended in 2026. The restaurant’s website notes that the team “still loses money at farming,” a testament to their dedication to sourcing from the soil. Whether dining in the Studio or celebrating in the gardens, Barndiva offers a genuine taste of Northern California.
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