The Inn at Newport Ranch

Absolutely stunning views, which we enjoyed from our room as well as many points along the 2 mile coast that the property owns. There were only ten rooms but the common area is very spacious. The rooms have great character and we admired each piece of furniture. The service was very personable and we got to know most of the staff. Amazed that with so few guests, the chefs serve a tasting menu as well as a family style dinner each evening. The cooking was superb, comparable to some of the Michelin starred restaurants. They have their own garden and we were allowed to harvest some of the vegetables to bring home. While the entire experience had been wonderful, the most memorable was the two hour tour around the 2200 acre property which took us along the coast as well as the into the forest. Otis our tour guide was perhaps the best guide we ever had. Amazingly knowledgeable, friendly and was able to make us feel connected to the land, and history. There is a state park 10 minutes from the Inn with lots of well paved trails and stunning views. The closest town Fort Bragg had some interesting offerings too, like candy cap mushroom ice cream. There is no TV, no swimming pool, no children play area. But there are plenty of cows on the ranch. Of all the great hotels with similar price we had stayed along the California coast, this one did the best to our body and soul.

We stayed in the grove suite and it was a gem. The property, food, and staff are amazing. The best part of the stay was joining Otis on a plant foraging tour. We traveled all over the ranch looking for edible plants and he made it very memorable for us! He has a wealth of information and made our trip special. I highly recommend this activity if you’re staying there!

My husband and I had THE most relaxing, luxurious, and delicious stay at the Inn at Newport Ranch this weekend. We were excited to come after getting jealous from watching Reels on their Instagram, and boy- visiting in person was even 10x better. Would highly recommend going in the "Bay Area summer" of Sept/Oct because the weather was unbeatable, not a cloud in the sky as we enjoyed the pristine, awe-striking CA coast. We stayed in the Hearthstone Junior Suite and had our own private jacuzzzi underneath the stars. Breakfast, lunch, and dinner (and the drinks!) were Michelin star-worthy, and the staff was incredibly friendly and helpful (special shout out to Misha and Timmy who were especially accommodating to my service pug, Gus). The menu for each meal consisted of fresh food directly from the ranch. The creativity put into dishes honestly had me shocked that this place doesn't have a Michelin star already. SO so so delicious. 6 out of 5 stars. The Inn at Newport Ranch is like a secret gem, but I'm not going to gatekeep its beauty. CanNOT wait to come back soon!

Beautiful rooms and location. Everyone was really relaxed and friendly. Views of nature were incredible. I was a little skeptical of an ATV tour but it was actually a real highlight. Otis was a great storyteller and knew a lot of details about the local ecosystem.

The inn was perfect. Everything was so well thought through - from the food, to the rooms, to the incredible people who looked after us. Big shoutout to Otis who gave us an amazing ATV tour. Completely magical place in every way possible. We will be returning very soon. (from a family of 5 with young kids)

There’s a ton of obvious reasons to recommend the Inn at Newport Ranch (stunning views, beautiful rooms, expansive grounds), but the reason I’m writing this review — and this is the first time I’ve ever bothered to leave a review of any hotel — is that the staff here is hands-down the most talented and capable group of people I’ve ever had the joy of receiving hospitality from. I’ll start with the food: every meal was fresh, innovative, and perfectly prepared. Most of the ingredients are grown on-site, with everything else procured locally, and the kitchen staff knows how to make the ingredients shine. Even the lettuce was memorable, and lettuce isn’t good at being memorable. B&B breakfasts are usually forgettable, but here they’re distinct and exuberant: steamed eggs with a hint of soy sauce, wood-fired king mushrooms, house-made jams and jellies, soft almond tarts, dizzyingly fresh sourdough, salted butter served at the perfect temperature. Dinners were even better. Expertly prepared fresh sablefish straight from the boat, locally raised lamb chops, a strawberry tart made from fruit grown just yards away. There’s no conventional bar or dedicated bartender, but even the cocktails were five-star quality. My martini was cold as ice (a good martini is the best measurement of a good bar), and the speciality cocktails were perfectly balanced. As good as the food was, the service was even better. Our server for most meals, a young man whose name I sadly can’t recall, was either professionally trained in hospitality or had a preternatural talent for it, if not both. He noticed every detail, and brought a sense of casual, homestyle friendliness to the table even while maintaining a crisp fine-dining atmosphere. It was impressive to watch, and it's the kind of attention to detail that seems to have disappeared in the post-Covid hospitality world. But the highlight of my stay — and the reason I’ll come back — was the stellar tours of the grounds and garden given by Otis and his spouse Felicia (I hope I've recalled their names correctly). My partner and I wandered into the garden as Felicia was working, and she dropped everything to teach us about the plants, the design of the garden, and the different culinary and medicinal preparations of what she was growing. It was all a genuine work of art, and it was so lovely to hear directly from the person who was growing some of the best produce I've ever eaten. 

The next day, our last day at the Inn, we took Otis’s 2-hour ATV tour of the grounds. It was easily the best and most memorable tour I’ve ever taken in all my travels. Like his wife, Otis grew up nearby and has deep, rich knowledge of the plants, history, and culture of the area. I was stunned at how much he knew about the culture, history, and life ways of the Yuki people who once called Newport home, and he had impressive stories to tell about the more recent logging and industrial history of the area. He also knew that I'd been under the weather