 e’ve been coming to the Panama Hotel Restaurant for years. It just keeps getting better and better. We love the food, the ambiance and the staff. It always feels like a vacation, right near home. What more could we ask for?”
Read the Marin Independent Journal restaurant review 
Damian Salza, chef
 ooking came naturally to me, so rather than go to chef school, I worked hard
in a number of restaurants in Portland Oregon, where I moved in 1993. In 2003, I felt
a calling to come back to California. I worked in the wine country for a catering
company that specialized in Mediterranean and European cuisine. I took a lot of the
wine country influences with me when I left, and I think some it shows in my
cooking at the Panama, where I’ve been since 2006. I try to create dishes that
compliment the seasons as well as dishes that pay homage to the hotel's deep roots
in Mexican and Italian food. Along with combining many local and natural
ingredients, it creates an interesting mix of cuisines that offers our guests a
variety of menu choices.
The Panama’s tropical garden patio takes advantage of San Rafael’s
warm climate for enjoyable outdoor dining.
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