HOME PROPERTY ROOMS DINING GOLF WEDDINGS PACKAGES BOOK NOW 888.INN.LOVE Amazing Food Dining Amazing Environment Dinner Menu Reserve A Table Hotel guests may order breakfast to be delivered to their room. BREAKFAST MENU Family hospitality meets fine cuisine at this landmark coastal resort. Our indoor dining offers ocean and garden views. Proof of vaccination and photo ID required for all guests aged 12+ to dine indoors. Our garden patio is cozy and pet friendly. Reservations are highly recommended for all dining. MENU DESSERT Seating at the bar is currently very limited, and available for drinks only (no food). Both bar and bar tables are first-come, first-serve. Proof of vaccination and photo ID required for all guests. With lots of kid-favorites on the menu, crayons, and a staff that loves families, we pride ourselves on being one of the most child-friendly dining options on the coast. MENU It’s been almost a century since a Finn named Ole Hervilla first graced the world with these amazing Swedish hot cakes, and in the intervening years they have remained one of the touchstones of a visit to the Little River Inn. We’re often asked how to recreate these at home, for that little taste of the Inn between visits, and we’re happy to share the original recipe. This recipe serves four. For best results, make 12 to 24 hours before serving. Refrigerate. Ingredients: 1 cup flour 1 teaspoon sugar ¼ teaspoon salt 1 teaspoon baking powder Mix the above ingredients together. 1 ½ cups milk ½ cup half and half Mix and combine with above ingredients. 3 eggs Separate whites from yolks and beat whites until stiff. Beat yolks and add to batter. Then fold in whites of eggs. ¾ cube of butter (or 6 tablespoons) butter, melted Add to batter. Meet Jason Azevedo, the Chef de Cuisine, of Little River Inn. Jason has worked and learned throughout the Northern California Kitchens, starting at his grandfather’s side, cooking crab feeds in Sacramento, Ca at the age of 8. Chef Jason is known for cured meats, sourcing the finest local ingredients, handmade pasta, and his dedication to the “craft” of cooking. Experience includes Executive Chef of Alaro’ Craft brewery, Chef de Cuisine of the Citizen hotel, and chef/owner of Testa Duro Salumi his own underground butcher shop, and catering company. Join us at our table and sample the rustic elegance of Little River Inn. Five star chef Marc Dym was named Executive Chef at Little River Inn in 2006, after Marc and Cally (who is the fifth-generation Innkeeper) were married. Dym brings a modern twist to the classic American-regional cuisine of Little River Inn, garnering high Zagat ratings, including the Top Food Ranking for the entire country in 2012. Prior to moving to the Mendocino Coast in 1998, Dym toured the global restaurant scene from Texas and Pennsylvania to Antigua and Zurich. His last stop before the Mendocino Coast was the posh Ritz Restaurant in Newport Beach. A chance to escape the presses of city living lured him to this secluded stretch of the northern California coastline, which he now calls home. CONTACT 7901 N. Highway One Little River, CA 95456 Little River Inn PO Drawer B Little River, California 95456 1-707-937-5942 1-888-INN-LOVE (Toll Free) EXPLORE Press Packages Weddings Pet Friendly Travel Family Travel Room & Property Accessibility Web Accessibility Statement Privacy Policy Property Map Zoom Backgrounds FOLLOW US BOOK A ROOM