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Breakfast

We are currently closed for breakfast service in the restaurant.  Hotel guests may order breakfast to be delivered to their room, and non-guests can order online for to-go.

Dinner

Family hospitality meets fine cuisine at this landmark coastal resort. We’re currently offering outdoor dining on our Twin Court Patio.

Dinner is served nightly from 4:30pm-7:30pm, 7 days a week.  Currently seating outdoors only. With limited seating, reservations are strongly recommended. 

Whale Watch Bar

For the time being we’re closed for all indoor dining – and that includes our bar.

Room Service

Our room service menu offers you the option of enjoying fine dining without leaving the comfort of your room. If you prefer not to see and be seen you may have your meal delivered for private dining during the usual restaurant hours.

Kids

With lots of kid-favorites on the menu, crayons, and a staff that loves families, we pride ourselves on being one of the most child-friendly dining options on the coast.

Ole's Swedish Hot Cakes

It’s been almost a century since a Finn named Ole Hervilla first graced the world with these amazing Swedish hot cakes, and in the intervening years they have remained one of the touchstones of a visit to the Little River Inn. We’re often asked how to recreate these at home, for that little taste of the Inn between visits, and we’re happy to share the original recipe.

This recipe serves four.

For best results, make 12 to 24 hours before serving. Refrigerate.

Ingredients:

1 cup flour
1 teaspoon sugar
¼ teaspoon salt
1 teaspoon baking powder

Mix the above ingredients together.

1 ½ cups milk
½ cup half and half

Mix and combine with above ingredients.

3 eggs

Separate whites from yolks and beat whites until stiff.

Beat yolks and add to batter. Then fold in whites of eggs.

¾ cube of butter (or 6 tablespoons) butter, melted

Add to batter.

Chef Jason Azevedo

Meet Jason Azevedo, the Chef de Cuisine, of Little River Inn. Jason has worked and learned throughout the Northern California Kitchens, starting at his grandfather’s side, cooking crab feeds in Sacramento, Ca at the age of 8.  Chef Jason is known for cured meats, sourcing the finest local ingredients, handmade pasta, and his dedication to the “craft” of cooking. Experience includes Executive Chef of Alaro’ Craft brewery, Chef de Cuisine of the Citizen hotel, and chef/owner of Testa Duro Salumi his own underground butcher shop, and catering company. Join us at our table and sample the rustic elegance of Little River Inn.

Chef Marc Dym

Five star chef Marc Dym was named Executive Chef at Little River Inn in 2006, after Marc and Cally (who is the fifth-generation Innkeeper) were married. Dym brings a modern twist to the classic American-regional cuisine of Little River Inn, garnering high Zagat ratings, including the Top Food Ranking for the entire country in 2012. Prior to moving to the Mendocino Coast in 1998, Dym toured the global restaurant scene from Texas and Pennsylvania to Antigua and Zurich. His last stop before the Mendocino Coast was the posh Ritz Restaurant in Newport Beach. A chance to escape the presses of city living lured him to this secluded stretch of the northern California coastline, which he now calls home.

Update

During the Covid-19 crisis, for the safety of our staff, community, and guests we are requiring masks and social distancing at check-in and in common spaces. If you feel sick or are exhibiting any symptoms, please contact us to reschedule your stay.