The Sonoma Mission Inn & Spa

Nestled into its own environ­ment off the main road through Sonoma (all two lanes of it), the Spa is a welcome destination for the person in need of self indul­gence. Encompassed by eight acres of eucalyptus shaded grounds, the Sonoma Mission Inn and Spa is situated right on top of sparkling mineral water springs (bottled at the source). The grounds are lush green and quiet.

As you drive up for the first time, you are taken aback to find guests roaming the grounds in white terry cloth robes. These are issued when you check into the Spa. It is important to witness this because you too will soon be don­ning this garb. The architecture is 1920’s when the original hotel was built. Refurbished in 1981, the spa was added and the hotel has be­come a world class facility.

From the doorman to the recep­tionists, the concierge to the maids, the employees welcome you with enthusiasm and warmth. It seems everyone is sincerely hap­py to see you.

There are basically four types of rooms. Historic Inn rooms are the least expensive but in no way less appointed or less comfortable than the larger Wine Country rooms. Wine Country rooms are available with or without fireplac­es. Suites are the largest and most expensive. Non-smoking rooms are also available. Some of the best chocolate cookies we’ve ever had were left on our pillow as part of the turn-down service. From October 28th, 1990 to April 25, 1991 the Historic Inn rooms are $135-$200/night. Wine of the Month Club members have been offered these rooms for $95 night (Sunday-Thursday).

The food is unsurpassed. Each morning we would take in a light work out at the Spa; Lifecycle or low-impact aerobics, then a jacuzzi and sauna. Now, ready for break­fast at the Big Three Cafe. Start with a Bloody Mary made with Absolut Peppar vodka then to a fabulous Eggs Benedict with Ap­plewood smoked ham. You must have a side of their homemade-Italian sausage. Another favorite is the frittatas; open faced omelets that look like masterpieces and taste the same. Skip lunch, do some wine-tasting, maybe a massage or an herbal wrap. Now, ready for dinner (tough schedule!).

At the award-winning “Grille,” food decisions are a treat. Appetiz­ers include sweet corn chowder, salmon carpaccio, rock shrimp, dungeness crab and others. Main dishes are prepared by master chef Michael Flynn; the Mediterranean stew was a hit and the Sonoma loin lamb chops melted in your mouth. The marinated squab breast with port sauce looked delectable. Don’t forget a bottle of wine from John Woodward’s (the cellarmas­ter) top flight list.

You must see and taste it for yourself. Check the enclosed bro­chure and call me for details.

PK Jr.

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