
The Bistro
Dine at
At the heart of Granada Hotel is the beloved Bistro, serving globally-inspired, locally-sourced cuisine complemented by an eclectic wine collection of international varietals and our own regional favorites. We celebrate family farms, independent artisans, and boutique winemakers in our community.
Whether dining al fresco on the patio or cozying up inside, reservations are recommended.
Monday - Thursday: 4 - 9pm | Friday: 4 - 10pm | Saturday: 10am - 10pm | Sunday: 10am - 9pm
Menus
BY CHEF DANIEL HORN
The Bistro’s seasonal menus are a culinary reflection of the Central Coast, inspired by classic French fare and reimagined with contemporary California flavors and ingredients.
Holidays & Celebrations
-
PRIX-FIXE BRUNCH ($55/Person)
Sunday, April 20th: 10am - 3pm -
PRIX-FIXE BRUNCH ($55/Person)
Saturday, June 14th & Sunday, June 15th: 10am-3pm | $55 per personPRIX-FIXE DINNER ($95/Person)
Friday, June 13th & Saturday, June 14th: 5-10pm
Sunday, June 15th: 5-9pm
Weekly Specials
DAILY APÉRO
How Europe does “Happy Hour”— indulge with special pricing on aperitifs and appetizers every afternoon from 4-5pm.
FRIED CHICKEN MONDAY
1/4 Chicken Dinner ($29):
Breast or Leg + Sides of the Day + Side Salad
1/2 Chicken Dinner ($39):
Breast, Thigh, Leg, Wing + Cast Iron Skillet Sides + Whole Salad
INDUSTRY NIGHT
Exclusive cocktail specials for our fellow hospitality workers — every Tuesday ‘til close.
WINE WEDNESDAY
Enjoy half-off wine bottles, all night long. Grab your favorite or try something new.
Chef Daniel Horn
CULINARY DIRECTOR, NOMADA HOTEL GROUP
Daniel first joined Nomada as Executive Chef at Granada Hotel & Bistro in April 2024. Since coming on board, Chef Daniel has elevated the restaurant’s offerings with unique flavors and flair that he’s refined over his 15+ years in the industry.
Daniel’s impressive culinary career has taken him cross-country from his home state of California, to Turks & Caicos in the Caribbean, and even as far as Cambodia. Most notably, Daniel spent 12 years cooking at acclaimed Aman Resorts – first as Sous Chef at Amangiri’s Southwest-style restaurant in Utah and then as Executive Chef at Amansara in Siem Reap, where he led a kitchen specializing in traditional Khmer cuisine.
We could go on, but we’d like to invite you to taste and see what Chef Daniel brings to the table for yourself. Reserve a table at the Bistro.























