Saratoga Restaurants

Californian, French. Located at the western end of the historic Saratoga Village, this top-rated Silicon Valley restaurant serves delicious cuisine in a gorgeous setting. Leveraging locally grown and raised ingredients, Chef Josiah Slone creates French influenced California cuisine and offers a distinctive selection of wines by the glass to complement flavors in his dishes. Sent Sovi is only open for dinner and reservations are highly recommended.

Contemporary American. Bringing both class and neighborhood coziness to the South Bay dining scene, The Basin has some refreshingly high standards. This progressive Saratoga restaurant and watering hole combo serves comfort creations given luster by innovative chefs in the proactive kitchen. Produce is organic, seafood is fresh and the menu accentuates American ideas, enhanced by Asian spin and Mediterranean sensibility.

Italian. Nestled in the historic Saratoga Village, Bella Saratoga has been native to the west foothills for many years. Serving lunch, dinner and a great weekend brunch, this quaint restaurant in Saratoga, Ca. is open 7 days a week. Unique banquet facilities are located in private upstairs Victorian dining rooms and can accommodate 40-50 people.

French, Fondue. Dining at La Fondue is indulging in one of the finest restaurants in San Jose. Praised for everything from exemplary cuisine to incredible style to a top-notch setting for dates and special occasions, La Fondue wows patrons and restaurant critics with irresistible fondues. In addition to cheese and vegetable fondues, a fabulous selection of over 30 varieties of game (ranging from filet mignon to lobster to alligator) is offered, and guests can fashion their ideal combinations to cook in one of the available broths or bisques. The menu continues to gratify discerning palates with robust salads and an enviable wine list.

Contemporary American. The Plumed Horse has earned the right to call itself a landmark; a stately aura hangs over the recently redesigned luxurious digs where the olive walls dance orange and bright from the flambé pans, and waiters always work in tuxedoes. Executive Chef Peter Armellino, formerly of a two Michelin-star restaurant, brings his comprehensive understanding of culinary innovation to the petit menu of contemporary California cuisine. Dishes range from farm raised local abalone and Camembert cheese fondue to lamb loin with ricotta gnocchi and roast bone-in ribeye, all bright with forthright flavors. The enviable wine cellar boasts around 20,000 bottles.