Fall 2026

7ierra 1ar sits percheH aFoZe the 4acific in one oJ the Qost FeautiJul places on )arth. The restaurant has Feen honoreH Jor HoinK its part to preserZe it. A t Sierra Mar, the acclaimed restaurant at Post Ranch Inn perched atop the cliffs of Big 7ur, sustainability defines the e\perience. That commitment recently earned the estab- lishment a prestigious 1-CH)0-2 +reen 7tar. “It validates all of the small, thoughtful deci- sions that happen every day,² says )\ecutive Chef -l Hoon /ang. ±;hether it’s worOing with local growers, harvesting from our Chef’s +arden, or using every ingredient with inten - tion, those choices add up.² Kang credits the honor to his culinary team and the Central Coast farmers, ranchers, fisher - men and purveyors who inspire the restaurant’s menus. The wild beauty of Big 7ur itself also shapes every dish. ±-t’s impossible not to be inspired here,² /ang shares. ±=ou’re surrounded by the ocean, the mountains, the redwoods and this incredible sense of calm.² That connection to place e\tends to signature dishes liOe abalone congee, inspired by the /orean dish NuO. The Oitchen uses the entire abalone, minimi^ing waste while honoring every ingredient. Beyond its culinary philosophy, Sierra Mar has earned Wine Spectator’s +rand %ward annually since . ±3ne thing that maOes 7ierra 1ar uniUue is how seamlessly the culinary and wine programs complement one another,² /ang says. Sierra Mar at Post Ranch Inn is located at 47900 Highway 1 in Big Sur. For more information, call 831/667-2800 or visit www.postranchinn.com. 7ierra 1ar’s Sustainable Vision Earns MICHELIN Green Star B = B 6 ) T T ;- 0 B96 7,36T C9T7 FOOD 100 C A R M E L M A G A Z I N E • F A L L 2 0 2 6 Photo: Kodiak Greenwood