Manresa is the showcase for the inventive cuisine of Executive Chef David Kinch. Influenced by French and modern Catalan cooking, Chef Kinch finds inspiration from European traditions and refinement, American ingenuity and the vast bounty that California has to offer. Manresa’s biodynamic vegetables are grown exclusively for Manresa at Cynthia Sandberg’s Love Apple Farm in the nearby Santa Cruz Mountains and harvested in the morning for the evening menu.
The restaurant’s name comes from the medieval town in the Catalonia region of northern Spain famous for its Gothic basilica and monastery as well as from a beautiful stretch of beach south of Santa Cruz, which the Jesuits of early California named Manresa.
You are invited to join us in a relaxed atmosphere of casual sophistication for seasonal Modernista dinners, “Cooking with Friends” guest chef series and special wine tasting events hosted by Manresa throughout the year.
Manresa is open for dinner Wednesday through Saturday from 5:30 p.m., and Sunday from 5:00 p.m. Reservations are recommended. You’ll find Manresa tucked away at 320 Village Lane, a romantic side street that exudes the charm of Los Gatos.
Two Michelin Stars “This is no hocus-pocus; this is imaginative cooking with European inspiration.” —Michelin Guide San Francisco Bay Area & Wine Country 2007-2010
Four Mobil Stars “A small, intimate restaurant tucked away in Los Gatos, Manresa is the showcase for Chef David Kinch’s daring and inventive cuisine. The creative menu draws inspiration from France and northern Spain with an emphasis on local ingredients, many coming from the restaurant’s own garden.” —Mobil Travel Guide 2009
Four Stars “David Kinch is an innovative chef who dazzles diners by combining seemingly incongruous flavors – foie gras and broccoli; black olives in sweet madeleines; abalone and pig trotters; turnips, plums and vanilla.” —Michael Bauer, San Francisco Chronicle
America’s Best Farm-to-Table Restaurants “The restaurant now has an international reputation; this year, three-star chef Alain Passard came all the way from Paris to cook with Kinch.”—Gourmet magazine
2008 Top 40 Restaurants in the U.S. —Gayot
Top 100 Bay Area Restaurants 2009 —San Francisco Chronicle
World’s 50 Best Restaurants 2005 —Restaurant magazine, London
