Pacific Coast Highway-BIG SUR

By January 7, 2014Reviews

I will say if you travel and have never been to Big Sur, California you have missed a piece of California Coastal Living. Many know Hearst Castle, Pebble Beach, Moro Bay, but there is something special about Big Sur. Almost unaffected. It is what it is- natural beauty- the coastal view is unbelievable, the beaches are magical (almost mystical, storybook similar), the town is everything you would think it could be for coastal living- beautiful for what it is- natural. Now I return here for the turn of the New Year annually- every time I do- I am amazed with the beauty it offers to its tourist. But what impresses me most is its’ local culinary gems. There are several restaurants I could recommend that are just divine. A few to name- Big Sur River Inn, Nepenthe, The Restaurant at Ventana Inn, Fernwood Grill, and lastly my favorite- Deetjens.

Coined as the oldest hotel in Big Sur’s_Big_Sur_Inn

This restaurant has a very English, old cabin vibe with amazing food. They have one of the best New Year’s Eve menus I have seen to date. Literally, a five course meal, and well worth it. (Listed Below- Pictured the third course).

The menu speaks for itself. My favorite dish was the third course, which was the poached maine lobster with tiger prawns. The shelled seafood was tender, large in size, tasty, and hearty. However what really stunned me was the seafood saffron bisque that accompanied the spinach puree. One bite had you asking for more. The wild mushrooms which layered the plate with the herb butter winter squash puree created a mouth watering experience. Honestly- worth the 6 hour coastal drive.

Not only was the service REAL and comforting, the atmosphere was romantic and historic. The quaint cottage style restaurant would make any tourist feel like history really lives within the Original Bur Sur lnn. This restaurant is a must have on the bucket list.

Best Bite- Porcini Mushroom Soup with Truffle Oil


New Year’s Eve at Deetjens Inn

December 31, 2013

First Course

Porcini Mushroom Soup with Truffle Oil

Second Course

Roasted Beet Salad
Baby Frisee, Endive, Onions, Pears, Caramelized Walnuts, Mustard Vinaigrette & Aged Manchego


Seared Diver Scallop & Dungeness Crab Salad
Roasted Potatoes, Shaved Fennel, Chive Yogurt Aioli, Micro Greens

Third Course

Poached Maine Lobster Tail & Tiger Prawns
Herb Butter Winter Squash, Spinach Puree, Wild Mushrooms, Seafood Saffron Bisque

Fourth Course

Organic Grass Fed Filet Mignon
Truffle Potato & Zucchini Cake, Garlic Green Beans, Dark Chocolate & Black Peppercorn Jus


Sea Catch of the Day
Crispy Fingerling Potatoes, Grilled Asparagus, Seafood Saffron Broth & Chive Yogurt


Creamy Winter Vegetable Risotto
Butternut Squash, Mushrooms, Asparagus, Spinach, Aged Parmesan Cheese

Fifth Course

Poached Pear & Banana Cream
Dark Chocolate Sauce & Raspberry Sorbet


Trio of Ice Cream
Almond Tuile & Port Coulis


Cheese & Fruit Plate

Deetjen’s Big Sur Inn
48865 Highway One
Big Sur, CA 93920
Executive Chef: Domingo Santamaria
Sous Chef: Renè Esparza
In keeping with tradition and Grandpa Deetjen’s wishes, our cuisine features fresh, local and sustainably harvested foods


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