Pinot Provence Restaurant

(714) 444-5900 | View Website

686 Anton Blvd., Costa Mesa, CA | Directions   92626

33.691460 -117.884096

Open Hours


Monday - Friday, 7am - 10am

Saturday, 8am - 11am


Sunday, 8am - 1:30pm


Monday - Friday, 11:30am - 2:30pm

Saturday closed


Sunday - Thursday, 5pm - 9pm

Friday - Saturday, 5pm - 10pm



Pinot Provence Restaurant
Pinot Provence Restaurant
Pinot Provence Restaurant
Pinot Provence Restaurant

From The Owners of Pinot Provence Restaurant

Pinot Provence brings all the warmth and rustic charm of Southern France to Costa Mesa's ultra-stylish Westin South Coast Plaza Hotel. \n\n*…

Baker's Basket, Provence Granola, Chef Selection Market Soup of the Day, Exotic Fruit Salad, Creme Brulee of Oatmeal, Asparagus Gratin, Potato Pancakes, Mushroom Asparagus Tart, Sunny Side Up Eggs, Provencal Scramble... more

Reviews for Pinot Provence Restaurant

over a year ago

We went here fo brunch . The carpet looked like it needed a vacume badly. The food was good,but over priced for what you got. $2.95 for a cold cup of coffee!! The servoce was very slow considering when we got there, the place was empty. Is this the best orange county can offer!

over a year ago

Paris in the springtime – Although Pinot Provence is set precariously close to a shopping mall, it is still worthy of placement on 5th Ave. Under the bright yellow awnings of the patio, you feel like you have been dropped into France. The food is exquisite, the service divine.

over a year ago

Gourmet Gallic treats served in a glamorous hotel setting. – The Scene
Reminiscent of a posh Provencal bistro, the gracious, spacious dining area is a sanctuary of limestone, soft lighting and French antiques. It's now become even more inviting, thanks to reupholstered, peach-striped banquettes that no longer drown in pillows and an attentive waitstaff that coddles pre-theater patrons to a fare-thee-well.

The Food
After expanding his L.A. restaurant empire south, Joachim Splichal gave his talented chef time to settle in, and now, room to improvise. Florent Marneau eliminated the plats du jour, spa dishes and not-so-Provencal specialties in favor of seasonal menus and culinary inventions geared to local tastes. Rich caramelized veal cheeks and crispy sweetbreads offset delicate riccota and Maui onion ravioli. One succulent diver scallop anchors small pentocle scallops on wilted arugula near piles of velvety cauliflower mousse. But marinated rotisserie chicken and hefty beef filet, each served with pommes frites, are as eternal as the scent of lavender and California sunshine.

View more Reviews for Pinot Provence Restaurant

92% 100 21 12 Votes

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