Harbor House

Harbor House sits on the cliffs of the Mendocino coast in Elk, California, offering more than just a place to eat. Led by Chef Matthew Kammerer, the restaurant serves a tasting menu shaped entirely by the seasons, sourced from its own 320-acre farm, the nearby coastline, and local forests. Every dish is prepared using fire, steam, or smoke, honoring both the simplicity and the depth of the surrounding landscape. The dining room itself is a work of art, clad in old-growth redwood panels with two-top tables cut from single slabs of naturally felled old-growth redwood sourced from 45 minutes north of the property.

Harbor House operates as a closed-loop system where sustainability is a moral imperative, not a marketing choice. As of 2023, the property runs on 100% renewable energy: solar during daylight hours and geothermal at night, through a partnership with Sonoma Clean Power. EV charging stations are available on the property. The kitchen has eliminated plastic wrap and deli containers from food storage and uses glass refillable bottles throughout. Pottery and ceramics are made by local artisans just 20 minutes north of the property.

Harbor House turns what could be waste into something meaningful at every level of the operation.

Harbor House is a leader in regenerative hospitality. Chef Kammerer was part of the inaugural class of American restaurateurs to receive the Michelin Green Star in 2020. By foraging ingredients from the coast, growing produce on a 320-acre farm, dining guests among naturally felled redwood, and running the entire estate on renewable energy, Harbor House shows that two-star dining and genuine environmental care are not in conflict. It is one of the most thoughtfully operated restaurants in California.