Lunada Garden Bistro, Cayucos CA

LUNADA GARDEN BISTRO, a unique, historic, beautiful eatery, serving California cuisine.

She was created because of mountainous terrain and powerful coastal winds. Let me explain:

It took six, sometimes eight draft horses, hitched to a Concord stagecoach, averaging five miles per hour, to overcome the steep trails of central California's coast.

Traveling was uncomfortable: Concord coaches used "Throughbraces, " (thick leather straps) to suspend the four foot wide, nine passenger compartment. Side-to-side sway jarred passengers. The firm, damask-leather covered benches offer little comfort, during the nearly fifty miles between "waystations. "

Rest stops were greatly appreciated. ¹

In 1876, the Cottage Hotel, a stagecoach waystation, was built by the Pedraitas family, in Cayucos California, a few hundred feet from the Pacific Ocean.

"Diablo Winds, " often referred to as "Zephyrs, " are brutal winds that whip off the Pacific. To protect the horses' overnight stay, a deep trough was cut behind the waystation. Inside this man-made depression, the "Devil Winds" soften.

The last stagecoach left Cayucos, May 5,1894. Ruts cut into the rocky trail, by Concord's steel-rimmed wheels, are still visible.

A century later, "Hoppe's, " a modern California restaurant, opened in the restored "Way Station. " The sides of the protective trough are planted with wild flowers, attracting thousands of butterflies. The dining room's eighteenth century, decor displays the history of the structure. Period furniture provides comfortable seating in the reception area. The bar's masculine ambience is part gentlemen's club; part Western Saloon. The multi-level garden is reminiscent of an intimate, European country bistro.

Meals are served inside the original building and outside on the bricked patio and trough floor. Umbrella protected, intimate tables are scattered throughout the dense garden. Only the kitchen is modernized. ²

Chef, Fernando, lovingly maintained the restaurant, bar, and garden. Several years later, Chef Fernando's Sous Chef, Ishmael, took over. Chef Ishmael reduced portions and simplified presentations.

Chef Ishmael's menu continues to offer conventional proteins, as well as, gluten-free, and vegan dishes. Whenever possible, meals will be prepared to fulfill a customer's dietary requirements. The wine and beer list is extensive and includes many local California selections.

For our brunch, we sat next to the "trough, " flirting with butterflies. I order the vegan, broiled, Portobello Mushroom stuffed with Quinoa. ³ Served burger-style, with julienne veggies, on a freshly baked Ciabatta bun, with double-fried, French fries. My wife ordered the brunch special, a stack of buttermilk pancakes, thick cut bacon, and poached eggs, that came with a flute of champagne.

We waited about one hour to receive our meals. When delivered the food was at serving temperature.

The eatery and garden still retains its beauty.

RESERVATIONS ARE HIGHLY RECOMMENDED. Carry-outs are available. Wheelchair accessible only from the garden at the rear of the restaurant. From Ocean Avenue, enter the North passageway, on the front of the eaterie's left side. The patio is dog friendly.

There are two bathrooms, inside the restaurant, and a difficult to find, restroom on the north side of the patio. All are modernized, and wheelchair accessible.

Free street parking.

¹ Stagecoach travel in the 1800s costs about 3.5 cents per mile. Considering inflation, a stagecoach trip will run, in today's dollars, well over $1 per mile. Commercial jet travel, in today's dollars, about 7 cents per mile.

² Hank and Maryellen Eiseman renamed The Cottage Hotel as The Way Station and planted the beautiful garden. (1974)

³ Quinoa, a grain, is rich in protein, fiber, B vitamins, and minerals.

First experience here. Staff is extremely polite and helpful. Had the Artichoke appetizer, Duck and Pork Chop. Perfect portions, served at the right temperature. Delicious!

Food was just okay.a bit disppointed.especially for the price.service was good but not oustanding.

Ordered lunch to go after a beach day. When I walked in to pick it up, the hostess was outside helping someone else, and the two staff members inside completely ignored me and were chatting with each other. One even said to the other “want me to tell you why I don’t care about this business anymore? ” I saw 4-5 employees, and it seemed like 2 were having to do all the work. I ordered a chicken salad sandwich, and it even said chicken salad on the box, but it was a piece of grilled chicken breast with lettuce and tomato- not at all what was on the menu. My husband got the lobster quesadilla and there was lots of spinach, very little lobster, and just didn’t taste good- he kill couldn’t even finish it. The quesadilla would probably have been better fresh, but the unprofessional behavior of the employees and completely wrong sandwich gave us a very poor experience. The garden seating and atmosphere itself seemed amazing, I would have loved to come back sometime if the service wasn’t so bad.

Try to come here every time I’m up this way. Never ever disappoints. Has gotten even better with time.