For an unforgettable evening and a view of dreamy Carmel Valley, put Marinus at the Bernardus Lodge on your list. Chef Cal Stamenov’s California cuisine focuses on local organic produce, seafood and artisan-farmed meats, including white sea bass served with Mangalitsa bacon and chive beurre blanc, an alder-smoked Sonoma duck with black trumpet mushrooms, or a cheese plate featuring Schoch Farms Gouda. The presentations are so pretty, you almost don’t want to dig in. Almost. More than 1,800 selections are available from the restaurant’s wine list. Want to dine like Julia Child and Eric Ripert? Get a seat at The Chef’s Table in the kitchen, where the chef will prepare something just for you. Dinner is available Wednesday through Sunday only, and reservations are essential.