The heart and inspiration for Granada is the beloved and pre-existing Granada Bistro. This space has been re-imagined in industrial chic design.

Locally sourced dishes are inspired by Mediterranean culture, French, and Spanish cuisine. Small plates, charcuterie, and the freshest local proteins and produce are complimeneted by craft cocktails, artisan spirits, and an eclectic wine list focused on boutique producers.

Sunday Brunch

Sunday | 10am–3pm


Daily | 11:30am–3pm

Small Plates

Daily | 3–5pm


Sunday–Thursday | 5–10pm

Friday–Saturday | 5–11pm

Find a Table

Justin Casey, Chef

Executive Chef Justin Casey joins Granada with more than 14 years of culinary experience earned at some of the most celebrated restaurants in San Francisco and central California. His passion for the region, its produce and lifestyle blends perfectly with Granada Hotel & Bistro, known for its farm-to-table cuisine and spicy sensibility.

Prior to joining the Granada Bistro, Chef Justin served as Executive Sous Chef at Lark Creek Blue in San Jose. Up the coast, he also served as Executive Sous Chef at Thermidor and Spork restaurants in San Francisco, which received several prestigious accolades from The San Francisco Chronicle and the Zagat survey. Additionally, Chef Justin also trained under French Chef Laurant Manrique in San Francisco as a lead line cook at Aqua, an acclaimed two Michelin star establishment.

Robert Williams, General Manager

General Manager Robert Williams is an award winning, certified sommelier and member of the hospitality industry with over ten years of wine and culinary experience. 

After graduating from the world-renowned Culinary Institute of America in Hyde Park, Williams went on to work at a number of fine dining restaurants in New York City. Williams earned certification from both the Court of Master Sommeliers and Wine & Spirits Education Trust. He spent over five years at Thomas Keller’s Michelin-starred restaurant Per Se, working under Eli Kaimeh.