The Restaurant at JUSTIN

The Restaurant at JUSTIN sits on the grounds of JUSTIN Vineyards & Winery in Paso Robles, and it has done something no other winery restaurant in the United States has achieved: earned both a Michelin Star and a Michelin Green Star, held consecutively since 2022. Led by Executive Chef Rachel Haggstrom, the restaurant treats the 26-acre farmstead surrounding it as the true foundation of the menu, not a marketing detail.

Water conservation shapes everything at JUSTIN. In Paso Robles, water is a genuine scarcity, and the estate takes that seriously. The farmstead captures rainfall and stores it in large vats, using it to irrigate the greenhouse and orchards rather than drawing from local water supplies. The kitchen also has to work with the land’s unpredictability. Unexpected frosts and sudden heat waves can halt or limit what’s available at any moment, so the team stays flexible, pivoting menus around what’s actually growing rather than what was planned. Chef Haggstrom puts it simply: “Each of us must work with integrity, extended to all aspects of the experience from flavor to the ingredients and sourcing.”

95% of the restaurant’s produce is sourced locally, with the estate’s own farmstead and orchard leading the way.

• Ingredients travel only steps from soil to kitchen, making the farm-to-table connection here as literal as it gets.
• The edible chef garden grows a variety of fruits, vegetables, and herbs alongside plants used as natural insect repellents, reducing the need for pesticides.
• The farm-to-glass approach is equally intentional. Every dish is designed to complement the estate’s wines, creating a dining experience where food and wine are grown in the same place, from the same soil.

The Restaurant at JUSTIN is proof that wine country fine dining doesn’t have to be decorative. The 26-acre farmstead is a working engine, the water systems are real infrastructure, and the kitchen is built to respond to what the land offers, not the other way around. It’s one of the most integrated farm-to-table operations in California, and the only winery in the country to prove it at the Michelin level.