Montrio

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Monterey, CA

Montrio sits in Monterey’s first firehouse, built in 1910, and has become a cornerstone of the Central Coast’s sustainable dining scene. Since opening in 1995, it has grown from a local favorite to a nationally recognized restaurant — voted “Best Restaurant in Monterey County” for 10 consecutive years — mixing European and American flavors with deep roots in California’s coastal terroir. As of early 2026, Montrio is a Sustainable Seafood Watch Ambassador and consistently ranked among the five greenest restaurants in Monterey, showing that fine dining can be both exceptional and environmentally responsible.

The Sustainability Print:

Montrio demonstrates its commitment to the environment through a near-zero-waste approach:

Renewable Energy:

The restaurant uses Renewable Energy Credits (RECs) to offset its carbon footprint, aligning with Monterey’s broader push for green energy.

Closed-Loop Systems:

A robust on-site recycling and composting program diverts organic waste from landfills, often contributing back to the local agricultural cycle.

In-House Growing:

Montrio maintains in-house grown herbs, reducing packaging and transportation waste tied to third-party suppliers.

A Study in Sourcing: The 40% Organic Commitment

In Monterey — the “Salad Bowl of the World” — Montrio sources over 40% of its ingredients as certified organic, and its menu reflects the best of California’s central coast.

Seafood Sovereignty:

As a Seafood Watch Ambassador, Montrio’s kitchen only uses sustainably sourced seafood from well-managed, non-threatened fisheries. Dishes like the Cioppino — brimming with blue crab, mussels, clams, prawns, and scallops — showcase the region’s coastal bounty.

Hyper-Seasonal Salads:

At Montrio, salads are a destination, not a side. For National Salad Week in late July, the restaurant features peak-season produce from nearby farms — heirloom tomatoes, artisanal local greens, and house-made dressings — keeping food miles low and flavors at their best.

Premium Proteins:

Montrio sources Certified Angus and Wagyu beef and Grimaud Farms duck (Duck Confit with yam purée, baby bok choy, and Madeira demi-glace), ensuring land-based proteins meet high standards for quality and ethics.

Botanical Bar:

The beverage program mirrors the kitchen’s ethos, with seasonally rotating cocktails and a wine list spotlighting small producers — including local Monterey County vintners — that reflect the same care for place and craft as the kitchen.

Insights

Montrio is a great example of “Historical Preservation through Innovation.” By running a modern, eco-friendly kitchen in a century-old firehouse, the team respects Monterey’s history while looking out for its future. With dishes that lean into sustainable seafood and plant-forward options alongside classic prime cuts, Montrio proves that fine dining and environmental responsibility aren’t in conflict. For anyone visiting the Peninsula, it offers a “feel-good” dining experience where the ingredients truly speak for themselves.

contact

montrio.com

(831) 648 – 8880

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