Located in the Santa Ynez Valley wine country on the site of a 19th-century stagecoach stop, this restaurant is the primary dining venue at The Inn at Mattei’s Tavern, Auberge Resorts Collection. Chef Kevin Malone’s dinner menu marries California cuisine and local ranch life, relying on regional purveyors and an on-site garden for ingredients. Starter options include Beef Tartare with SZ Ranch egg yolk, Dijon, chips, capers, and pickles; and Santa Barbara Uni Toast with blood oranges and fresno chiles. Imaginative mains include choices like Diver Scallops wtih farm carrots, habanero-carrot butter, and lime; and Colorado Lamb with charred eggplant, pomegranate, and za’atar. Craft cocktails and regional and global wines are served.