Happy Memorial Day, and a huge thanks to those who have served or are serving in the military!
As summer approaches, you might be planning a getaway. I’m sharing highlights from my recent week in Northern California in case you visit San Francisco, Sausalito, or Napa Valley this year. The scenery was gorgeous and the food impressed me—San Francisco and the surrounding towns are extremely gluten-free friendly. I did relax my grain-free and dairy-free routine a bit, but still found plenty of paleo-friendly options.
Rather than cram everything into one long essay, I’m splitting the trip into two parts. Part 1 covers Sausalito, city highlights in San Francisco, and a day in Napa Valley, with a focus on the excellent gluten-free food we discovered.
Please note I’m not being commissioned to review or advertise any of the restaurants or locations mentioned. This is a personal account of our travel experience for information and entertainment. Enjoy!
Day 1: SAUSALITO
When Mark and I planned our week, we decided not to stay in downtown San Francisco so the trip would feel more relaxing. We wanted quieter streets, easier parking, and ferry access for downtown excursions. Sausalito fit perfectly: Mediterranean-style homes, boutique shops, waterfront views, and a ferry within walking distance. We found an apartment there and stayed for the week — it was a wonderful choice and we’d gladly stay again.
Our first day was unstructured. We wandered Bridgeway and nearby streets and stumbled upon great cafes and restaurants. Our first meal was lunch at Copita, an open-air Mexican restaurant popular with ferry riders. Copita offers a 100% gluten-free menu, which is rare where I live, so I was excited to try it. Portions were on the smaller side and prices were higher, but the quality and flavors were excellent. We started with a “Trio of Tamalitos” — duck with salsa, black beans with plantain and queso fresco, and roasted pork with pickled onions and habanero crema. Each was packed with flavor. Mark loved the black bean tamalito; I preferred the pork. For mains we shared a fried pork belly taco and a carne asada taco on homemade tortillas. Both were outstanding: tender pork belly and a smoky, caramelized steak.
After lunch we explored the Marin Headlands. The views across the bay are breathtaking and well worth the effort to find parking and walk the lookout paths.
That evening we stayed in and cooked. When we travel we prefer rentals with kitchens: it saves money, accommodates dietary needs, and is fun to cook together. I pack protein bars, basic spices, condiments, and coconut oil, and we buy groceries locally. One easy dinner we made was nachos — organic corn chips topped with refried black beans, seasoned ground turkey, peppers, onions, salsas, and guacamole, broiled and served with steamed vegetables. Simple, inexpensive, and perfect on our balcony with a view.
DAY 2: SAN FRANCISCO
On our second full day we took an early ferry into San Francisco for a full-day walking tour to get a broad feel for the neighborhoods. We toured with a local walking tour company that led us through streets, parks, alleys, and landmarks using cable cars, buses, and BART. Highlights included Chinatown, where we watched fortune cookies made by hand, and Russian Hill with its steep streets and elegant homes. We also wound down Lombard Street, the famous curvy block.
During a break we found a café serving a turmeric almond “mylk” from Project Juice. Creamy, sweetened with dates and spiced like chai, it was surprisingly delicious and refreshing. For lunch in Pacific Heights, our guide recommended Glaze on Fillmore Street, which offers Japanese street food with gluten-free teriyaki and paleo-friendly options. I had a chicken teriyaki salad bowl — crisp greens, perfectly cooked chicken, and a sweet-spicy gluten-free teriyaki that kept us energized for more sightseeing.
We visited parks, a marina with views of Alcatraz, and the classic Victorian homes featured in TV shows. Ghirardelli Square provided chocolate samples and a quick stop for souvenirs later in the week. Our tour concluded in the Mission District, where murals and smoky Mexican aromas convinced us to return for a dedicated food day.
Back in Sausalito we cooked a simple dinner of roasted chicken, baked sweet potato fries, and a spinach salad. A favorite pantry find — Tessemae’s ranch dressing used as a marinade and dressing — elevated the meal. Their natural, gluten-free dressings and marinades are great for travel and quick meals.
By the end of the day we felt we’d gotten a solid introduction to San Francisco and were excited to return later for more food, Alcatraz, and the Mission District (covered in Part 2).
DAY 3: NAPA VALLEY
A bucket-list stop for us was Napa Valley. Even if you’re not a wine expert, driving through the vineyards is lovely. We visited several wineries: Artesa for its modern architecture and views, Domaine Chandon for its sparkling wines and serene grounds, and Castello di Amorosa for the castle tour and tasting.
Artesa’s location and design are stunning. We enjoyed a morning walk around the grounds before heading to downtown Napa for lunch at Oxbow Public Market, a large indoor market with artisan foods and local eateries. We opted for C. Casa, a fully gluten-free vendor focusing on sustainable fish and locally sourced ingredients. I had a fresh crab taco with spicy peppers, avocado, garlic aioli, cilantro, and lime vinaigrette — light, refreshing, and ideal before an afternoon of tastings.
At Domaine Chandon we explored the tranquil grounds and purchased a few mini bottles of Brut Classic to enjoy later. Our final stop was the remarkable Castello di Amorosa, a meticulously built medieval-style castle with a banquet hall, dungeon, and underground tasting room. We sampled wines, including a barrel-tasted Cabernet Sauvignon, and left with a bottle of La Fantasia, a fruity red that will be perfect for summer gatherings.
To round out the day we visited Yountville, known for its acclaimed restaurants. Though The French Laundry was out of our budget, we dined at Bouchon, Thomas Keller’s bistro. Service and attention to detail were excellent, and the kitchen adapted dishes to be gluten-free. Appetizers stood out: enormous, creamy deviled eggs and a Salade Lyonnaise with a perfectly poached egg, bacon lardons, and mustard vinaigrette. My entree of mussels was a rare disappointment, but Mark’s roasted chicken was flavorful and well executed. Overall, Bouchon was a worthwhile experience even if one dish missed the mark.
Next to the restaurant we found Bouchon Bakery and were thrilled to spot gluten-free macarons. We took pistachio and salted caramel flavors for the drive back to Sausalito — the salted caramel was especially delicious and a sweet end to a memorable day in wine country.
Thanks for joining Part 1 of my gluten-free foodie tour of San Francisco, Sausalito, and Napa Valley. Part 2 will cover Muir Woods, Muir Beach, the Mission District, Alcatraz, and our top restaurant pick from the trip. I’ll also share a new recipe later this week. Wishing you a fun, relaxing Memorial Day!