Sibo Restaurant @ Elk Cove Inn
About Sibo Restaurant
Be prepared for a unique dining experience with our husband-and-wife team, set in one of the most intimate ocean-view settings you’ll find on the coast. Sibo is not your typical restaurant — with just a few seats and a (very) small but passionate crew, we focus on delivering thoughtfully prepared meals using the finest local ingredients, sourced with care.
Because of our remote location and our commitment to seasonal, small-batch sourcing, some ingredients may occasionally be unavailable. When that happens, we promise equally delicious alternatives crafted with the best of what we have that day.
Reservations, Pre-Ordering & Timing
- Our restaurant is open to the public.
- We also offer in-room dining for our overnight guests.
- Please note: Our dining room is closed January 2nd – March 8th (except for Seafood and Sip week 01/30-2/6 and President’s Day weekend). During which time, our in-room dining menu will be available, and breakfast service will continue as usual. Please see our in-room menu.
- Sibo Restaurant is open Thursday through Monday from 6:00 to 7.30pm.
- In-room menu available Tuesday and Wednesday at 5.30pm.
- Please view menus below and place your order by using the Reservation Widget on this page.
- All orders must be placed by noon on the day of your reservation.
- If you have any questions call 707-877-3321 and press option 2 for the front desk.
- We also have a wonderful selection of local wines and beers for purchase during the day or at dinner service.
Our Kitchen Philosophy
At Sibo, our set menu is carefully curated to balance flavors, textures, and presentation. Each dish is a complete experience—not a starting point for substitutions.
We know this isn’t for everyone, but here’s why:
Chef Victor is a one-man kitchen. He cooks with passion and precision—and many of our dishes take three to four hours to prepare. When changes are requested, the flow is disrupted, timing breaks down, and let’s just say… things get heated.
So, for the sake of your experience, the chef’s creative process, and the harmony of the dining room:
- We cannot accommodate dietary needs, allergy needs, or ingredient changes of any kind.
- No substitutions, no omissions, no additions—thank you for understanding.
- Our menu lists base ingredients for each dish, but flavors and elements may vary slightly based on daily availability.
- Vegan, vegetarian, and gluten-free options are marked on the menu.
Seasonal Closures & In-Room Dining
Our dining room closed in January, but we continue to offer in-room dinner service for in-house guests. Please stay posted for updated winter hours and menus.
OUR HOMESTEAD
What was once a dream, we have come to realize and the most rewarding part is to be able to share with our guests. From our homestead to your table, we produce eggs, cheese, yogurt, jams, honey and all sorts of vegetables and fruits.
We are happy to say that we have a zero waste kitchen and that we do everything within our means to conduct business in a more eco-friendly and sustainable way.
CHEF VICTOR
Chef Victor – was born in Peru to a Spanish mother and Sicilian father. He made his culinary debut in Montréal at the Institut de Tourisme et d’Hôtellerie du Québec and pursued his studies in hospitality further in Lausanne, Switzerland.
Dedicated and disciplined, he has worked alongside renowned chefs like Paul Bocuse, Edward Merard, and Ferran Adrià. He has worked in multiple countries and owned many restaurants–both big and small–including Miami’s beloved Bistro Bisou. Before moving to California, Chef Victor spent 25 years in Miami where he was appointed to the advisory board of the Miami Culinary Institute. There, he started a food and wine pairing program.
Chef Victor says he came to Elk to retire, even though he spends mornings making breakfast for the guests and most afternoons preparing the dinner service. He is taking farm-to-table to a new level by also planting and harvesting his own vegetables, fruits, and herbs on the inn property, as well as foraging for wild seafood and mushrooms.
MELISSA, SIBO SOMMELIER
Melissa was introduced, like most French kids, to wine early on. She remembers the drop of wine her dad put in her water on Sundays as he asked her to describe one thing she smelled. The musty wet smell of her grandfather’s “cave” still lingers as does the memory of the family dinners where she tried to decode all those old dusty labels.
After graduating college (in Texas) with a degree in journalism she decides to pursue her passion for wine by applying to WSET (Wine & Spirit Education Trust) and complete all 4 levels. She then moved to Miami, FL where she meet Victor and started working for a wine distributor.
Melissa is always happy to suggest the perfect pairing and share her deep knowledge of wine with guests. She and Chef Victor have curated a special beverage list to offer a wide selection of local wines and beers from Anderson Valley and the surrounding areas.
Romantic Anniversary Celebration
“From the moment that we stepped into the Sibo restaurant, we knew that we were going to experience something special! I was greeted by my name when we walked in and was very impressed by the quaint intimacy of the restaurant. There were approximately 10 tables each enjoying the special attention given by the server/co-owner, Melissa. She was especially knowledgeable about the wines offered with our meal. The food was most delicious with ample serving sizes. The flavors were amazing, thanks to Chef Victor! It was a menu to die for! It was a lovely time enjoying a delicious meal while soaking in the beautiful ocean views. Very romantic, memorable experience that I’d definitely recommend for any special life event.” ~ Kelly, TripAdvisor Review