Savor a taste of the sea at its most authentic and bathe in the aromas from the restaurant’s smoky, wood-fire oven. Here, you’ll find only the region’s freshest ocean cuisine.

Savor a taste of the sea at its most authentic and bathe in the aromas from the restaurant’s smoky, wood-fire oven. Here, you’ll find only the region’s freshest ocean cuisine.


We invite you to experience Navio. Leave the city far behind while you dine overlooking the Pacific Ocean.

Call to Make a Dining Reservation: (650) 712-7040

Restaurant Reservations

Our exquisite entrees with approachable flavors that reference the best of coastal dining from all around the world, ranging from dishes like rockfish bouillabaisse to a beet-cured king salmon—combing subtle sea flavors with fresh textures and light savory accompaniments.

Savor a taste of the sea at its most authentic and bathe in the aromas from the restaurant’s smoky, wood-fire oven. Here, you’ll find only the region’s freshest ocean cuisine.

Map & Directions


San Francisco International Airport
  1. Take the I-280/I-380 W ramp to San Bruno.
  2. Merge onto I-380 W.
  3. Take the exit onto I-280 S toward San Jose.
  4. Merge onto Skyline Blvd via the CA-92 W/CA-35 exit to Half Moon Bay/Bunker Hill Dr.
  5. Turn right at CA-92.
  6. Turn left at Highway 1.
  7. Turn right at Miramontes Point Rd.

San Jose International Airport
  1. Head southeast on Airport Blvd.
  2. Take the ramp onto I-880 S toward Santa Cruz.
  3. Take the exit onto I-280 N toward San Francisco.
  4. Take the CA-92 exit to Half Moon Bay.
  5. Turn left at Highway 1.
  6. Turn right at Miramontes Point Rd.

Oakland International Airport
  1. Head west on Airport Dr toward Alan Shepard Way.
  2. Take the ramp onto I-880 S toward San Jose.
  3. Take the Jackson St/CA-92 W exit to San Mateo Bridge.
  4. Turn left at Highway 1.
  5. Turn right at Miramontes Point Rd.

Restaurant Team


Chef Tanaka brings his own philosophy to the menu at Navio. He grew up in Hawaii, a melting pot of many cultures. He describes his cooking style as French meets Pacific Rim with a California farmer’s market influence. Chef Tanaka also believes that as a chef you are also a teacher and it is important to instill passion for cooking into your team. To watch his team learn and grow is what truly inspires him.

Chef Tanaka joined The Ritz-Carlton, Half Moon Bay as a kitchen intern in 2005 as quickly was promoted to a line cook in Navio. He continued to learn and grow and has held various positions in the kitchen where he demonstrated his creativity and strong leadership. When not in the Navio kitchen, Chef Tanaka enjoys spending time with his wife and daughter and cruising the coast on his motorcycle. He also likes to go to the area Farmers Markets to see what is in season and can make its debut on the Navio menu.


Sommelier Petra Polakovicova is an incredibly talented, personable and one of the Bay area’s best up-and-coming sommeliers. Polakovicova’s vision crafts the wine and beverage program for the entire resort including the signature restaurant Navio, the wine tasting room ENO, The Conservatory, and The Ocean Terrace.

A native of the Slovak Republic, Polakovicova’s passion for food and wine was cultivated by her parents. Polakovicova started her restaurant career at the Palace Hotel in San Francisco and her love for working in the food and wine industry has taken her to such acclaimed establishments as The Ritz-Carlton, San Francisco, the W San Francisco and instrumental in the opening of Epic Roasthouse.

Polakovicova is an Advanced Sommelier earned through the Court of Master Sommeliers. She is one of only 325 Advanced Sommeliers in the United States. She also holds certifications including Wine & Spirits Education Trust Intermediate Certificate and French Wine Scholar.


Fourth in his family, and only second in The Ritz-Carlton Hotel Company to earn the title Maître Cuisinier de France (French Master Chef), Xavier Salomon is a fifth-generation restaurateur with a passion for food that began at his family’s kitchen table in Savoie, France. His European tenure includes training under Jo Rostang at his Michelin three-star restaurant La Bonne Auberge in Antibes, France. Chef Salomon continued his education at Le Bateau Ivre in Courcheval and graduated from Thonon les Bains Culinary Academy. In 1991 he joined The Ritz-Carlton Hotel Company as the executive chef at The Ritz-Carlton, Aspen and in 1996, he moved to Atlanta as executive chef at The Ritz-Carlton, Buckhead. Chef Salomon joined The Ritz-Carlton, Half Moon Bay in July 2001, where he oversees all dining experiences at the Northern California resort, including the signature fine dining restaurant Navio, The Conservatory Lounge, The Library, and 17,000-square-feet of banquet and wedding suites and ballrooms.

ENO - Wine, Cheese & Chocolate

ENO is an upscale Bay Area wine bar that offers flights of wines, cheese and chocolate, as well as wines by the glass. Our sommeliers specialize in introducing guests to new and interesting wines and educating them on every aspect of wines, wineries and varietals.

• Custom-built wine room with breathtaking ocean views
• Sommelier-selected wine flights
• Wines by the glass and bottle
• Unique glassware, wine and cigar accessories are also available for purchase
• Open Wednesday through Friday, 4 p.m. to 10 p.m.; Saturday and Sunday, 3 p.m. to 10 p.m.
• Reservations are not required


Served With Homemade Apricot Jam, Marshalls Farms Honey, House Seasoned Nuts,
Toasted Walnut Grain Bread And Lavosh

Artisan Cheese Selection
Every Day Our Executive Chef Selects A Taste Of Artisan Cheeses From All Around The World And Northern California

Selection of 4 $20
Selection by the piece $5


Served With Cornichons, Olives, Grain Mustard, Toasted Walnut Grain Bread And Lavosh

Lomo Americano
Salt Cured and Smoked Pork Loin from La Quercia
Norwalk, Iwoa

Rossa Berkshire Prociutto
Salt Cured Pork Rear Leg, Soft, Silky, Meaty, Builds to Rich Pork Flavor with a Butter Cream Finish
La Quercia, Norwalk, Iwoa

Duck and Pork Pate
Pate Made with Pork, Pork Liver, Duck Meat and Fat, Garlic Powder, Black Pepper and Parsley
Fabrique Delices, Hayward, California

Toscano Salame
Tuscany Style Dry Cured Pork Sauage, Made with Lean Pork, Spices, Felino
Columbus Foods, San Francisco, California

Chorizo Pamplona
Basque Style Pork Chrizo, Using Smoked Paprika with a Distinctly Rich Smoky Flavor and Lush Red Color
Dona Juana, Harbor City, California

Selection $22


From World Renown Chocolatiers, Norman Love of Norman Love confections in Fort Meyers, Florida and Michael Recchiutti of Recchiutti Confections in San Francisco

Norman Love BLACK Collection (5 Piece) $15
Single Origin Dark Chocolates From Five Different World Regions

Norman Love “S’mores” Collection (4 Piece) $18
Chocolate, Marshmallow, Graham, Caramel

Michael Recchiutti Milk Dark chocolate bar $7

Michael Recchiutti Red Wine Pairing Collection (9 Piece) $25
Star Anise & Pink Pepper Corn, Force Noir, Spring Jasmine Tea


Our flights are three 2 oz glasses meant to give you a “tour” of a particular region, style, or type of grape. We hope you find a favorite and get a glass!

Bubbles $35
Roederer, Anderson Valley, Mendocino, CA MV
Champagne, J. Lassale, 1er cru, Chigny-les-Roses, France MV Moët & Chandon, Rosé Impérial, Epernay, Champagne, France MV

Refreshing Whites $20
Daniel Chotard, Sauvignon Blanc, Sancerre, France 2011
Thomas Fogarty, Gewürztraminer, Monterey, CA 2009
Bonny Doon, “Le Cigar Blanc,” Roussanne/Grenache Blanc, CA 2008

Chardonnays of Northern CA $35
Thomas Fogarty. Chardonnay, Santa Cruz Mountains, CA 2008
Dehlinger, Chardonnay, Russian River Valley, Sonoma, CA 2009
Far Niente, Napa Valley, CA 2010

A Flight with ENO $25
Knoll, Grüner Veltliner, “Loibner,” Wachau, Austria 2010
Soliste, “Narcisse,” Pinot Noir, Sonoma Coast, CA 2009
Nickel & Nickel, Zinfandel, “Bonfine”, Dry Creek Valley, CA 2007

Pinot Noirs of the World $35
Domiane Faively, Mercurey, Burgundy, France 2009
Pergrine, Central Otago, New Zealand, 2008
EnRoute, “Les Pommiers”, Russian River Valley, Sonoma, CA 2010

Grand Tour $35
Terres Dorees, Gamay, Beaujolais, Burgundy, France 2010
Campo Viejo, Tempranillo, “Gran Reserva,” Rioja, Spain 2004
Pecchenino, Dolcetto, “Sirì d’Jermu,” Dogliani, Piedmont, Italy 2009

Spicy Reds $25
Miller, Syrah Blend, “Eno Cuvée,” Napa Valley, CA 2007
Casa Lapastolle, Carménère, “Cuvée Alexandre,” Rapel Valley, Chile 2010
Terrazas, Malbec, Mendoza, Argentina 2009

Big California Reds $45
Ladera, Napa Valley, CA 2008
Calluna, “CVC,” Chalk Hill, Sonoma, CA 2009
Buoncristiani, "OPC," Napa Valley, CA 2008


Pumpkin Cheesecake
View recipe card

Walnut Cranberry Crust

7 oz Sublime Dough, baked
1 oz Graham Cracker Crumbs
4 t Honey
4 t Maple Syrup
1 oz Walnuts, chopped
1 oz Dried Cranberries, chopped

Mix all ingredients in a kitchen mixer until combined
Layer crust in bottom of spring form pan
Press crust down
Bake in 350° oven until golden brown

Pumpkin Cheesecake

21 oz Cream Cheese
5 oz Sugar
½ cup Cream
½ cup Pumpkin Puree
3 ea Eggs
1/8 t Pumpkin Spices

Using a mixer with a paddle attachment, cream sugar and cream cheese
Scrape bowl to ensure there are no lumps
Add eggs one at a time
Add pumpkin puree and pumpkin spices
Add cream
Place cheesecake mix into spring form pan with baked crust
Bake in oven at 300° in a water bath for approximately 45 minutes until set
Remove from oven and let cheesecake come to room temperature then chill in refrigerator

Chorizo Chickpeas
View Recipe Card

Ingredients Preparation   Quantity
Chorizo     ¼ pound
Chickpeas Cooked   1 pound
Chicken Stock     1 pint
Cream     1 cup
Saffron     1 teaspoon
Rosemary Sache   1 sprig
Carrots Diced   ½ cup
Onions Diced   ½ cup
Leeks Diced   ½ cup
Paprika     ½ teaspoon
Lemon Juice     1 tablespoon

Preparation: Saute chorizo, drain and set aside, sweat vegetables until translucent, toast saffron and paprika, reduce chicken stock and cream with rosemary by half, add chickpeas, chorizo and vegetables and cook for 10 – 15 minutes, balance with salt and lemon juice.

Pizza Dough
View Recipe Card

Ingredients Preparation   Quantity
Bread Flour     1 ¼ pound
A.P. Flour     1 pound
Iced Water Reserve 2 cups and as needed during mixing   1 ¼ pounds
Fresh Yeast     3/4 ounces
Kosher Salt     1 ounce
Evoo     ½ cup

Preparation: Combine all the ingredients in the mixer (best to add water and oil fist. Then dries to avoid crumping at bottom of bowl)

Mix on med-high speed with a dough hook. Stop machine occasionally to check texture with hands. If too tight add more iced water incrementally until dough is smooth, springy and slightly slack.

Place dough in a greased bowl and cover with plastic wrap (touching) allow to proof until doubled, portion out and round, proof again before final shaping.

Sunchoke and Spring Garlic Soup
View Recipe Card

Ingredients Preparation   Quantity
Garlic Cloves Trimmed and Blanched x 3 times   1 cup
Shallots Sliced   1 cup
Spring Garlic Sliced/Separated   1 quart
Sunchokes Peeled and Sliced   1 quart
Vegetable Stock     1 ½ quarts
Parsley Leaves Picked and Washed   1 bunch

Preparation: Sweat shallots until translucent, add the blanched garlic and whites from the spring garlic, cook for 5 minutes, add sunchokes and cook for a further 15 minutes, add the stock and cook until the sunchokes are tender, blanch the parsley, shock in ice water and at the final moment, add to the soup, vita prep, pass and season to taste.

Private Dining

The Private Dining Room

The Private Dining Room:

• Located just off the main restaurant
• Grand oval, refined wood table
• Spectacular views of the Ocean Lawn, ocean waves and the Old Course 18th fairway
• Seats up to 12 guests

The Fireplace Room

The Fireplace Room: 

• Space can be set with a single table, family-style seating or multiple smaller tables
• Features wood paneling, a roaring fireplace and windows lining the entire west wall for spectacular sunsets
• Seats up to 40 guests and is based on availability with minimum purchase for the entire space
• Available Monday through Thursday

The Chef's Table

The Chef's Table:

• Located just off the exhibition kitchen
• Semi-private table offers a look at the inner workings of the Navio kitchen and a spectacular view of the ocean
• Seats up to 10 guests
• Chef creates special prix fixe menu tailored to guests' preferences and visits the table throughout the evening to share special creations and passion for food
• $125 USD minimum per person, no minimum number of guests is required
• 48 hours advance reservations required

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