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A dark wooden table set with a spread of various dips, pita, and wine


1 Hotel San Francisco embraces and celebrates the surrounding community by creating an inviting space for guests and locals to gather, drink, enjoy farm-to-table fare, and get inspired.

Long flatbread pizzas served on wooden cutting boards, paired with a glass of white wine


Inspired by the locality of San Francisco, Terrene’s menu is rooted in an abundance of local, organic and sustainably sourced ingredients. Fresh ingredients for dishes and cocktails grow on the rooftop chef’s garden while beehives facilitate on-site honey production. 

Terrene’s beverage offering highlights an extensive collection of organic agave mezcal and tequila spirits, zero-waste cocktails, ingredients sourced within 50-miles, and cocktails inspired by San Francisco’s neighborhoods and landmarks. Additionally, the menu features a variety of local breweries and wineries with a selection of sustainable, organic, and Napa Green certified wines.

Breakfast | Daily
7am - 11am
Lunch | Monday - Friday
11am - 2pm
Dinner | Daily
4pm - 10pm
Bar & Bites | Daily
2pm - 10pm
Brunch | Saturday & Sunday
11am - 2pm
Tea pot & cups

In-Room Dining

1 Hotel San Francisco’s in-room dining menu offers a delicious selection of dishes for breakfast and dinner featuring fresh, seasonal ingredients daily.

Breakfast | 6am – 11am
Dinner | 5pm – 12am

Person standing with a glass looking at a farm stand with fruit

Lobby Farmstand

Imperfect farm-fresh fruits that would otherwise be discarded are sourced from the Ferry Plaza Farmers Market and available daily to guests and visitors.

Daily | 8am – 5pm

Close up shot of African Blue Basil

Chef Scott Koranda

As Executive Chef, Scott Koranda oversees all daily operations of the restaurant and is the driving force of the vision behind Terrene, which focuses on ingredients sourced within 100 miles. Hailing from Ames, Iowa, a center of agriculture, Scott channels his roots and delivers a menu grounded in an abundance of local, fresh, organic and sustainably-sourced ingredients. Scott’s background built his foundation in ingredients and community and sparked his love for restaurants and cooking.

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