Taverna Santi
Press Recipes
Warm candlelit Italian trattoria dining room with red-checkered tablecloths, rustic wooden furniture, and soft amber light creating a cozy, inviting atmosphere in wine country

Blog

TitleDateExcerpt
The ritual of aperitivo, before dinner arrivesAn aperitivo is the gentle bridge between the working day and the evening meal. A glass of something sparkling, bitter or bright arrives with a few small…
How A Chef Chooses Exceptional Italian Olive OilGood Italian olive oil is less about impressive packaging than freshness, balance and a clear sense of place. A chef tastes it as carefully as wine: looking…
Pairing Sonoma Chardonnay with creamy polenta dishesCreamy polenta has a generous, comforting texture that calls for a wine with freshness, breadth and enough character to keep each mouthful lively. In Sonoma…
The Living Story Behind Taverna Santi’s Sourdough StarterAt Taverna Santi, sourdough is more than a recipe or a reliable way to make bread rise. It is a small living culture that connects flour, water, time, and the…
Root-to-stem cooking at Taverna SantiA vegetable rarely ends where the recipe says it does. Carrots have fragrant tops, fennel has delicate fronds, and a cauliflower offers leaves, stalks and a…
Ancient Wheat for Modern Australian TablesFarro, spelt and related heirloom grains bring a satisfying chew and earthy sweetness to an Italian table. Farro is the culinary name for several hulled…
Our autumn harvest: butternut squash lasagna with sageAutumn arrives at Taverna Santi with the earthy sweetness of the harvest. In our Geyserville kitchen, butternut squash is roasted until its edges caramelise,…
The science of dough: achieving the perfect pizza crustPizza dough looks deceptively simple, yet its final texture is decided by a chain of small choices: flour proteins, water, salt, fermentation, shaping and…
An Evening Of Wine Tasting At Taverna SantiA private wine tasting in Sonoma County can turn a special occasion into a richly layered evening: regional wines, handmade pasta, wood-fired cooking and the…
The Art of Making Mozzarella from Sonoma Cow’s MilkMozzarella looks simple: fresh curd, hot water, salt and a few deft folds. Yet the cheese depends on precise timing, the character of the milk and a maker’s…

Seasonal Kitchen

Italian-trained chefs Thomas Oden and Franco Dunn drew on Sonoma County's abundant local produce to craft a menu that changed with the seasons — from polenta crepes with roasted corn to potato gnocchi with braised rabbit.

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House-Made Artisan

Homemade salamis, fresh pastas, and house-made Italian liqueurs set Taverna Santi apart. Every dish reflected an artisan hand and a deep respect for Italian culinary tradition.

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Geyserville, Sonoma

Located about 10 minutes north of Healdsburg in northern Sonoma County wine country, Taverna Santi offered a warm, red-checkered-tablecloth trattoria experience amid the vineyards.

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Heartwarming Italian Food in Northern Sonoma

The New York Times called Santi "the surprise" of northern Sonoma — a rough-and-tumble, red-checkered-tablecloth Italian place in Geyserville, about 10 minutes north of Healdsburg.

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In the Press

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New York Times
August 3, 2005

"Not Far From Napa, and Closing In" — Frank J. Prial described Santi as the surprise of his most recent trip to northern Sonoma, praising its heartwarming Italian food.

Contra Costa Times
May 16, 2003

Awarded 4 forks. Reviewer Melissa Kaman wrote: "This Italian restaurant is excuse enough to visit the wine country." Italian-trained chefs Oden and Dunn were singled out for praise.

Wine Spectator & SF Chronicle
2003 – 2006

Also featured in Wine Spectator (August 31, 2003), the San Francisco Chronicle (June 29, 2003), the Press Democrat (March 16, 2003 and April 12, 2006), USA Today, and the Sonoma County Harvest Fair.

Contact

Santi Restaurant
PO Box 41
Geyserville CA 95441

Phone & Fax

Tel: 707.857.1790

Fax: 707.857.1793

office@tavernasanti.com

Hours on Record

Dinner: Sun–Thu 5:30–8:30
Fri & Sat 5:30–9:00

Lunch: Fri & Sat 11:30–2:00

Hours varied; call to confirm.