Farmhouse Inn

The Restaurant at Farmhouse Inn sits at the center of a historic 1873 estate in the Russian River Valley. Owned by siblings Joe and Catherine Bartolomei, whose family has farmed in Sonoma for five generations, the restaurant honors the area’s deep farming traditions. When it reopens for the 2026 season, Executive Chef Julio Aguilera will lead the kitchen, bringing a refreshed menu rooted in seasonality and regional sourcing to this beloved Sonoma institution.

At Farmhouse Inn, sustainability is woven into daily routines. The property functions as a living ecosystem where waste becomes a resource. All organic kitchen scraps are fed to the inn’s flock of about 80 hens, who lay all the fresh eggs served on the property. The inn also avoids single-use plastics by offering filtered water in carafes and using biodegradable or recyclable glass containers at The Farmstand, the inn’s all-day dining option.

The menu at Farmhouse Inn reflects the Bartolomei family’s multi-generational commitment to caring for their land.

Farmhouse Inn is a standout example of conscious hospitality done right. With Chef Aguilera’s 2026 menu bringing new energy to the kitchen, rooted in wild-foraged and sustainably farmed ingredients, the restaurant continues to evolve without losing its connection to the land. Here, farm-to-table is not a marketing phrase. It is part of the family’s story, passed down across five generations.