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About Cetrella

Named for Capri, a culinary crossroads for Mediterranean-Rim cuisine, Cetrella's 23-year fine dining appears in Gourmet Magazine, Modern Luxury Silicon Valley Magazine, among others. The dining room's atmospheric Venetian plaster colors evoke sea and sky, sand and cliffs, foliage and forestry, opening to a Spanish-tiled Paseo, teaching kitchen and underground brick speakeasy with artisan tiled bar. Joining its Half Moon Bay flagship restaurant when it opened in 2001, M'hamed Bahet directs Cetrella since 2008. Cetrella Half Moon Bay was Michelin Recommended, featured in Gourmet Magazine, reviewed by Michael Bauer of the San Francisco Chronicle for its dining and jazz and rated in its Top 100. In August 2015 Bahet relocated Cetrella to a built-for-purpose venue at Los Altos gateway. In October 2023 he moved it to its new campus at State Street Market in downtown Los Altos, where it is the anchor restaurant. Cetrella placed in MODERN LUXURY Silicon Valley Magazine 50 Best Restaurants issue, earned accolades from Sunset Magazine, San Jose Mercury News, Edible Silicon Valley Magazine, Food Gal Carolyn Jung, and is now featured in the Los Altos Chamber of Commerce’s Los Altos Magazine. Bahet acts as Cetrella's Wine Director, curating its wine list and dinners featuring winemakers and experts as guest speakers. Past dinners feature French Bordeaux, the Italian Veneto, Dr. Loosen Rieslings, Silver Oak Cabernet, WillaKenzie Estate, Thomas Fogarty Winery, Ridge Vineyards and Billecart Champagne as Wine. Cetrella Executive Chef Amol Thanky brings 16 years experience at fine restaurants attending Austin's Le Cordon Bleu while preparing Italian dishes at Siena Ristorante Toscana, casual to fine dining at Scottsdale's 5-star Desert Ridge, and globally-inspired French cuisine at San Francisco's Gary Danko. Dishes accommodate guest dietary preferences with many seasonal starters, artisan pasta, and sustainably sourced premium fish, fowl and meats, dessert and full bar.

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