Chateau Rose at The Horned Dorset Primavera

My boyfriend and I stayed at the Horned Dorset and dined at the restaurant not knowing what to expect. The ambience is amazing (and old Spanish hacienda ballroom over looking the ocean): marble floors, beautiful decor, impeccable lighting and service! We decided to double down and go for the chefs tasting menus. 10 courses of amazingness. Really well sized as well; small and manageable. And the wine list!!! The list is super minimal but seriously well curated! I’ve worked in the wine and food industry in Santa Barbara and in New York, and this place just blew me away. Stunning from top to bottom— you’ll pay for it, but not nearly as much as in a major city, though the quality and presentation rivals any metropolitan experience. Oh, and the chef is only 29.... AMAZING

Gorgeous setting on the edge of the waterfront. Superb appetizers and entres. Service is impeccable.

We spent our Valentine’s Day Dinner here and what a glorious treat it was. The pre fixe menu was a beautiful symphonic transition. The live Spanish guitarist was romantic with a perfect sound level. The Decor of the black and white checkered floor is mixed with the red chandeliers, dark woods and exquisite silverware could not have created a more beautifully themed Spanish experience. We will be back, thank you so much to the army of waiters and waitresses that made this truly the most romantic day for us.

Excellent service and food quality. We were just enjoying the island and decided to visit the west region and decided making reservations and it was worthy!

My friend and I stayed at horned dorset and did not dinate in the restaurant what is to be expected. the ambiente is amazing (and old Spanish Hacienda ballroom over the search for the sea:) marble floors, beautiful decoration, impeccable lighting and service! we decided to double and go for the chef tasting menus. 10 courses of amazement. also very well dimensioned; small and manageable. and the wine list! the list is super minimal, but seriously well cured! I have worked in the wine and food industry in santa barbara and in new york, and this place has just blown me away. from top to bottom – they pay for it, but not almost as much as in a big city, although the quality and presentation rivals every metropole experience. oh, and the cook is only 29.