Farmer’s Bottega in Mission Hills is a seasonal restaurant San Diego diners return to because the menu genuinely changes with the harvest. Chef Alberto Morreale builds each dish around what Stehly Farms and Specialty Produce deliver that week, so the autumn table looks nothing like the summer one. Here is what true seasonal eating means when fall arrives, and why it is worth booking a dinner now.
Farmer’s Bottega, the Mission Hills farm-to-table restaurant from Chef Alberto Morreale, serves a seasonal multi-course prix-fixe during San Diego Restaurant Week. Here is what the menu includes, what the secret garden setting is like, and why booking early is the smart move for one of the better seats in town this fall.
Every Wednesday, Farmer’s Bottega in Mission Hills flips the script on dining out. San Diego’s only farm-to-table restaurant with a standing BYOB night waives the corkage fee entirely — meaning you bring the wine, they bring the food. With a seasonal menu built on produce from Stehly Farms and Chef Alberto Morreale’s Italian-influenced kitchen, BYOB Wednesday is the weekly dinner San Diego didn’t know it was missing.