Many hotels in California have begun Green initiatives to help protect the environment. Bardessono proved to more than just its guests how important the owners feel helping the environment is. In 2010, they were recognized as only the third hotel in the world to be awarded LEED Platinum certification, the highest recognition possible for environmentally friendly design and sustainability.
A few of the things the Bardessono Hotel has done to earn the LEED recognition: installed solar panels to power the resort; drilled geothermal walls to heat and cool rooms and water; reused recycled stone and wood for construction; placed LED and fluorescent lamps throughout the property; and treated and recycled water waste for the town of Yountville. The key to the Bardessono is that they have managed to keep their hotel environmentally friendly without sparing any indulgences for the guests. In fact, they have gone over the top with some things that you will have a hard time finding anywhere else, like the computerized toilet menu in the restaurant bathrooms (will that be oscillating or pulsating?).
There are only 62 rooms at the Bardessono and they are spa suites, designed so that the bathroom could easily fit a massage table, along with its jetted soaking tubs, a steam room and outdoor shower (with a privacy fence, of course). They have flat screen televisions in the living rooms and bedroom, contemporary furnishings and cozy fireplaces. The smallest of these accommodations is 550 square feet.
There is a spa on the property which will indulge you every whim. Outside guests can also purchase spa facilities and may use the pool the day they have treatments. Other than that, the 75 foot rooftop lap pool, with spectacular views of Napa Valley, is only for hotel guests. In addition to using the pool, you can also enjoy the cabanas (complete with queen size beds) for the day as a privilege of staying at the hotel.
Nothing is spared at the restaurant Executive Chef Sean O’Toole runs at Yountville’s Bardessono. The menu is farm fresh and many of the items used come from the extensive garden of vegetables, fruits and herbs that are grown in the hotel’s garden – named after Lucy Bardessono – and their farm. (Culinary gardener Noelle will be happy to give you a tour.) Though the choices in the restaurant change, some examples of great dishes to watch out for are the Nou Vang Farm Eggplant Salad with chu chu eggplant, aromatic salad, pickled onions, hass avocado and crispy jasmine rice; the Trophie Pasta with bruin farm tomatoes, basil flower, summer truffle, vella dry jack cheese and regina extra virgin olive oil; and the La Quercia Organic Proscuitto with Ed George’ figs topped with sherry-honey gastrique.
Bardessono’s restaurant is open for breakfast, lunch and dinner with seating inside and out. There is always a six course tasting menu available at the Bardessono Restaurant that you can get with or without wines. If you prefer a cocktail, The Bar uses artisanal spirits created by mixologists Thad Vogler, also using herbs from Lucy’s Garden.
Next time you are in Napa, consider the environmentally-friendly, but still super indulgent Bardessono Hotel, located in downtown Yountville. For more information, visit their website.
