• 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 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...

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Crab Rösti Benedict

Dungeness Crab Rösti Benedict with Choron Sauce

This recipe by Chef Cale Falk was the 2008 Gold Medal Winner in Select Registry’s “Inncredible Egg” cookoff. Historically, Rösti is a traditional Swiss dish made with fried, grated potatoes, often combined with a variety of ingredients of the chef’s choosing.

Crab Rösti Ingredients:

  • 3 Yukon Gold potatoes
  • 10 oz. Dungeness crab
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 3 oz. sour cream
  • 2 Teaspoons Old Bay
  • 5 Eggs
  • Salt & Pepper to taste
  • 1 bunch Arugula

Preparing the Rösti:

Place the potatoes in large pot, fill with water and bring to a boil. Boil the potatoes until their skins start to “give” – about 15 minutes after water comes to a boil. Remove from water and cool. After potatoes have cooled, remove the skins using your fingers, then grate on a large-hole grater, or put through a potato ricer.

In a bowl, combine crab, garlic, shallot, sour cream, and Old Bay until well incorporated. In a 2” ring mold, layer grated potato, then crab mix, then grated potato—then press the mixture tightly into the ring before removing to a hot pan. Season with salt and pepper early in the cooking process. Pan-fry the Rösti until it is golden brown on both sides and hot in the center.

Poach eggs in simmering water with vinegar until whites are cooked and yolk is still runny.


Place Rösti in the center of a plate, layer Arugula on top of the Rösti, then add a poached egg, then drizzle with Choron Sauce (see recipe below). Garnish with fried shallots & curry oil.

Choron Sauce:

  • 3 egg yolks
  • 1½ Teaspoon tomato paste
  • Juice of 1 lemon
  • 2 Teaspoons water
  • 1 lb. butter, clarified
  • Salt & Pepper to taste

In a bowl, add egg yolks, tomato paste, lemon juice, and water, and set over a double boiler. Wisk continuously until thick, then remove from heat. Drizzle in the warm clarified butter, whisking until it is fully incorporated and has a nice sheen. Season with salt & pepper. Keep warm in preparation to drizzle over the benedict.

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