San Francisco has no shortage of restaurants with a view, but few match the balance of setting and substance at Terrene, the waterfront restaurant at 1 Hotel San Francisco. With its expansive patio overlooking the Bay Bridge and Ferry Building, fire pits glowing into the night, and a menu rooted in the city’s farm-to-table ethos, Terrene is a dining destination in its own right.
Not Just a Hotel Restaurant
Terrene redefines what it means to be a hotel restaurant. It’s not merely a side note to the property. It’s a place where the city’s flavors and its setting come together seamlessly. Executive Chef Eric Marting leads a kitchen that puts Northern California’s bounty front and center. Ingredients come not just from nearby farms and fisheries but also from the hotel’s own rooftop garden and beehives, which supply herbs and honey for both dishes and cocktails. The result is a menu that feels hyperlocal and alive with the season.
Summer plates showcase that freshness: a Watermelon Salad with compressed melon, Toybox tomatoes, and Meyer lemon vinaigrette; Summer Squash and Shakshuka with whipped lemon ricotta and pistachio; a delicate Crudo of kampachi with habanero salsa and Sungold vinaigrette; and a Grilled Peach Salad brightened by tahini-ginger dressing and pickled watermelon rind. Even heartier fare, like the New York Strip with roasted carrots and balsamic fig reduction, is built on seasonal foundations. Fall and winter menus will follow suit with what’s fresh and in-season. The ever-changing menu is a reason to return again and again.
Cocktails with a Sense of Place
Terrene’s beverage program mirrors the kitchen’s ethos. Behind the bar, the commitment to locality and sustainability is no less rigorous: zero-waste cocktails, spirits sourced within a 50-mile radius, and a thoughtful collection of organic agave mezcals and tequilas. Each drink draws inspiration from San Francisco’s neighborhoods and landmarks, turning the cocktail list into a kind of liquid map of the city. Wine drinkers will find a collection curated around sustainability as well—organic, Napa Green-certified selections alongside pours from independent local breweries.
Dining with a View
Terrene’s patio stretches toward the waterfront, offering front-row seats to the hum of the Embarcadero and the shimmer of the Bay. Fire pits flicker into the night, casting a glow against the steel of the bridge and the glass of the skyline. It’s an ideal vantage point: simultaneously urban and coastal, vibrant yet serene. In the morning, locals sip coffee with their dogs at their feet; by evening, the tables are filled with travelers, neighbors, and anyone looking for a Bay view, without the tourist crush of the Ferry Building across the street. For locals, it’s a reason to linger on the Embarcadero. For travelers, it’s a reminder that the city’s food culture doesn’t end at the hotel door.
Inside, Terrene reflects the same biophilic design ethos that defines 1 Hotel San Francisco: a philosophy that blurs the line between built environment and natural world. The dining room feels warm and organic, with reclaimed wood, living greenery, and natural textures. Floor-to-ceiling windows allow daylight to filter the space, while earthy tones and stone accents create a sense of calm.
Why Terrene Matters
San Francisco has always been a city that prizes restaurants with a sense of identity. Terrene succeeds because it takes the framework of hotel dining and flips the expectation. Instead of serving as a convenience for guests, it plants a flag on the Embarcadero as a gathering place for locals and visitors alike. It’s not trying to be a scene. Its appeal is more enduring: beautiful and delicious food and drink rooted in the Bay Area, a patio that belongs to the waterfront, and a sincere approach to sustainability.
Photos courtesy of Terrene, unless otherwise noted