We want you to feel at home when you stay with us. Good food and good people make for a great time and a unforgettable vacation.
We pride ourselves in the food we serve.
Breakfast, lunch, and dinner.
We want your eating experience to be memorable.
We believe that good food is an important part of being happy.
We think you’ll be happy eating giant pancakes smothered in real maple syrup, drinking expertly roasted coffee, and looking out the window while the morning sun reflects off the Klamath river and fog clears revealing an old growth redwood forest.
It really is that dreamy.
– About Dinner –
We sit and serve family style at the requa Inn.
4-8 people sitting around a table passing large bowls and plates. enjoying a great meal with an incredible setting. All of our produce comes from one organic farm just 30 min. north of the Inn.
This allows us to serve incredibly fresh and to change our menus with the seasons.
– About Breakfast –
Breakfast is cooked to order.
Each person staying with us will receive a 10$ voucher for Breakfast.
Breakfast is served from 8 to 930.
LunchIn the High Season: April 1 – Oct 31 $15 per sack lunch
Starting April 1st we are doing lunches on the go perfect for hiking or on the road. Made with the same finess and love as our breakfasts and dinners. $15 per sack lunch. Book your to go lunch at least 24 hour in advance.
PressThe Historic Requa Inn Restaurant in the news
- ” The chefs forage a large portion of the ingredients themselves, and they are constantly experimenting with the possibilities offered by plants in the region.”
- ” With mushrooms aplenty in the forests of Del Norte County, now is the time to forage and think about how to use this bountiful harvest.”
- “Del Norte Eats: Bucolic Foraging. Redwood State and National Parks allow hikers to pick nuts and berries by hand for personal consumption, but picking mushrooms is not allowed.”
- ” Jessica Hall, Executive Director of Humboldt Baykeeper, interviews Paul Hess and Thomas Wortman, chefs at Klamath’s Requa Inn, about Thanksgiving and native foods.”