• Laguna Beach hotel rooms


    Casa Laguna Inn & Spa offers ten unique room-types, each with luxurious seven-layer bedding, gas or ambiance fireplaces, flat-panel HDTV with DVD, and air conditioning. Read more...

  • Gourmet Bed and Breakfast in Laguna Beach, CA


    Casa Laguna Inn & Spa's guests choose from a menu of acclaimed gourmet breakfast entrees and sides each morning and enjoy a selection of hors d'oeuvres and wine every evening. Read more...

  • On-Site Spa at our Laguna Beach Hotel


    Casa Laguna Inn & Spa's exclusive on-site spa pampers guests with a variety of indoor and outdoor rejuvenating massage, reflexology, salt scrubs, and relaxing therapeutic soaks. Read more...

Welcome to Casa Laguna Inn & Spa

Operated as a tranquil alternative to bustling family-style resorts, Casa Laguna Inn & Spa is the perfect place for a romantic getaway or a relaxing escape from work and worry. Built on a terraced hillside in the 1920s and 40s, today’s Casa Laguna is often compared the to the Mission-style villas of Spain. In order to assure a romantic, calming ambiance, room occupancy is limited to a maximum of two persons regardless of age. Accordingly, our inn would not be suitable for children, infants, groups, or events. Our guests can relax on a garden patio, schedule a massage and therapeutic soak, or take a picnic to nearby Victoria Beach. Our inn is only 1.5 miles from downtown Laguna Beach shops, restaurants, art galleries, and renowned summer art festivals. Public transportation is available just outside our door. Our inn is famous for fabulous gourmet breakfasts. We have been recognized as one of the Top 25 Small Hotels and Top 10 Hotels for Romance in the United States, as well one of the Top Ten Luxury Inns in the world. Read more...

Welcome to Casa Laguna Inn & Spa

With historic Mission architecture, lush gardens, and expansive ocean views, Casa Laguna Inn and Spa is unique among Laguna Beach hotels. Unlike bustling family-oriented resorts, Casa Laguna is intended as a tranquil getaway for couples and individuals. Our bed & breakfast-style inn is all about all about romance and serenity. Read more...

Watch Our Video

Dec 27, 2010 · 0 Comments

Casa Laguna's Winter Menu is Packed with Exciting New Gourmet Breakfast Fare from Executive Chef Josh Roberts

After winning consecutive silver and gold medals at the Select Registry breakfast cook-offs in 2007 and 2008, respectively, Casa Laguna management has worked with our talented chefs to assure that we remain a top “foodie” destination by using the freshest locally sourced ingredients; by providing a varied selection of breakfast entrees every day; and, by coming up with new and unique breakfast offerings so that new and returning guests will never be bored with “the same old thing.”

The latest menu from Executive Chef, Josh Roberts, is all about “seasonal,” or perhaps better stated, “the season.” It’s “comfort food” unlike any you’ve ever tasted, starting with his Holiday Steak & Eggs (pictured). Those of you who’ve had Josh’s take on steak and eggs before know that it’s never what the name usually implies. This time, the “steak” is a lollipop pork chop covered in onion jam and served with a fried egg and confit fingerling potatoes. Delicious and so satisfying.

Then there’s a Winter Chocolate Crepe that doesn’t stop with just a Chocolate Bavarian Cream filling. Strawberry and Fig Chutney, Banana Scallops, and Candied Pecans are all part of the show.

If savory is your thing, then the Casa Roasted Fennel Omelet is where you’ll land. It’s bursting with flavors of roasted fennel puree, forest mushrooms, grape tomatoes, pearl onions, pancetta lardons, and parsnip chips.

Josh’s seasonal waffles are always a favorite. This time out it’s a take on Apple Cobbler, with apple cinnamon compote, ginger cream anglaise, almond rosemary streusel, and vanilla bean whipped cream.

His Abelskivers trio is also back with new flavors: Lemon Ricotta, Blueberry Balsamic, and Vanilla Bean Crème. And some of our returning guests have been known to threaten us with bodily harm when we take the Laguna Benedict off the menu, so Chef Josh has taken to sneaking in little changes that challenge their taste memory. Shhhh…this time it’s a change in the Ravioli base, now stuffed with braised kale and goat cheese.  And of course we still have a fabulous Seasonal Vegetable Hash, and our house-made Vegan Pacific Museli.

Watch the blog for more updates to see what our culinary team comes up with next, and we’ll also be posting more recipes in the very near future. Bon Appétit.

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