Sibo Restaurant Elk Cove Inn

"My husband and I were lucky enough to find this gem of a restaurant on a little getaway for Valentine’s Day. The ambiance, service, and food was absolutely out of this world. The entire evening is a memory that we will hold dear for years to come. From start to finish the experience was a 10/10. Thank you again so much, we will most definitely be back!"

"Deeply talented chef with incredibly fresh and home grown ingredients. The staff made you feel like family. Lovely experience all around!"

"We were visiting my father and his wife who live along the coast up here and they recommended this place for the four of us to go to. This place was truly a hidden gem. The service was amazing, considering the husband and wife Victor and Melissa run it almost exclusively by themselves. Melissa who runs the front of house, was very attentive and sweet and Victor who is the chef personally delivered my husbands Seafood Paella. I highly recommend the Baked Brie for a starter. The puff pastry cracking as we cut through was such a delight and the walnuts and apples inside added great texture. I ended up getting the Roasted Pork Loin Normande for my entree which was so tasty. The pork was moist with the red wine reduction underneath adding a delicate complexity that paired perfectly with the roasted vegetables. Don’t skip on their dessert options! The Carrot & Cranberry Cake was delicious without being too sweet. Most of their ingredients are sourced locally and it clear they take great pride in this. Even the cider I ordered comes from a family owned orchard in Philo nearby. Finished off with a stunning sunset as we finished our meal, Melissa and Victor gave us a wonderful finish to our trip up the coast!"

"Everything about our dinner at Sibo was fantastic! The gardens, the view, the food, and especially love Melissa's story of how it came to be. I LOVE the concept of ordering ahead so no food is wasted. Reservations required! Make yours today!"

"Sibo – Worth a detour: Brilliant food, well-paired wines, enhanced by matchless vistas What’s more thrilling for a foodie than chancing on a remarkable chef in your backyard – replete with stunning ocean vistas and hosted by a charming maitre’d/ sommelier. That the chef commands  classic (yet eclectic) French cuisine and a full menu, yet works virtually alone, is truly exceptional. That the highly-regarded Elk Cove Inn joined three years ago with the duo of chef Victor Passalacqua and wine-savvy Melissa Boon speaks to the vitality of the North Coast food culture. Our experience was so positive we returned within the week (30 minutes away) to confirm the delightful find – and the second time more than matched the first. My discerning ex-caterer wife and I have not tasted its equal – integrating balance, elegance, and mastery – since indulging in Paris a few years back. Happy remembrance of things past, indeed. First up, the onion soup startled our taste buds, marvelously blending caramelized onions, beef broth, and two cheeses. The zesty, lighter (than most) clam chowder marries French finesse with New England heartiness. Then we shared luscious, tender escargots (from Burgundy, no surprise), bathed in a well-seasoned garlic/lemon oil that invites avid bread dipping. The silky smooth, home-made country pâté (with fig jam) melted on the tongue– reminiscent of top French parallels. A delicate, beet salad sandwiches creamy, home-grown, walnut-graced goat cheese. And the entrees. Over two meals, we enjoyed the rich, pungent, apple-brandy/wine sauce coating the pork loin, a spirited vegetable curry, marinated mussels delicately sauced not to overwhelm the seafood, and a perfectly-cooked salmon filet with a scrumptious champagne sauce (butter, shallots, chives, tarragon). We anticipate enjoying the other fish dishes and locally-grown rabbit. For dessert, the creamy mousse was classic – light, smooth, just enough chocolate, and the lemon cake floated chunks of pastry with a just sweet-enough lemony curd. Melissa knows the food cold (pitching in on dessert) and she wonderfully matched our food choices (with a non-jammy zinfandel we didn’t know); we agreed about not pairing overly-forward California wines with Victor's elegant sauces. Servings are generous and Sibo offers a terrific French champagne opener (sorry, California), so fine it livens the salmon sauce. Prices when compared to top, less impressive Mendocino (certainly Napa or Sonoma) eateries are quite moderate, and service is superb, in part because diners finalize menu choices by noon (how one chef manages his extensive menu). The website captures the dining room’s breathtaking ocean views. After years tasting celebrated restaurants in Napa, Sonoma, and Mendocino counties (and beyond), Sibo stands among our best, most pleasurable experiences, blending the warmest welcome with amazing food. Fortunately, Victor and Melissa love running the Elk Cove Inn so the future is bright for demanding foodies who visit Elk (on Hwy. 1, closer to Hwy. 101, Cloverdale, than is the town of Mendocino)."