Imagine a restaurant that’s part punk rock, part gourmet paradise, nestled in the heart of Tahoe City. Sylva isn’t just another mountain town eatery, it’s a culinary rebellion that’s breathing new life into a sleepy lakeside community.

Chefs Andrew Shimer and Chata Villa have created something magic in this small space, transforming a local building into a dining destination that feels both intimately local and wildly innovative. Their approach? Forget stuffy fine dining and embrace a vibe that’s as refreshing as a mountain breeze.

From San Francisco Kitchens to Tahoe Dreams

Shimer’s journey from San Francisco’s high-end restaurants back to his hometown is a testament to the magnetic pull of Tahoe. After years of honing his craft in Bay Area kitchens, he returned with a vision: create a restaurant that feels like home, but tastes like an adventure.

A Menu That Tells a Story

Every dish at Sylva is a narrative, house-cured meats that bloom like roses, Peruvian-inspired tequeños stuffed with duck confit, and a ceviche that tastes like summer captured in a bowl. Villa’s Peruvian roots shine through in unexpected flavor combinations that keep diners guessing.

The restaurant’s philosophy is simple: locally sourced ingredients, a soundtrack that ranges from punk rock to culinary passion, and a commitment to making everything in-house. From fermented vegetables to their heirloom sourdough starter, each element tells a story of craftsmanship and creativity.

More Than Just a Restaurant

Sylva represents something bigger than great food, it’s a symbol of Tahoe City’s potential renaissance. In a town that’s been overshadowed by trendier destinations, this restaurant proves that innovation and authenticity can transform a community.

For locals and weekend warriors alike, Sylva isn’t just a place to eat. It’s a declaration that Tahoe’s culinary scene is ready to be taken seriously, with a side of punk rock attitude.