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This Monterey Hotel Has A Nightly Tradition That Feels Like Something Out of a Movie

MONTEREY, CALIFORNIA – Some hotel rituals feel scripted. But at the Sanctuary Beach Resort on Monterey Bay, the hotel has a nightly tradition that feels like something out of a movie–crackling wood, s’mores kits, and Pacific surf, with bonfires right on the beach.

It Starts at Dusk

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The ritual begins at sunset. Staff members haul firewood to giant metal cauldrons set up right on the beach.

Your Seat Is an Adirondack in the Sand

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Chairs surround each firepit, so you can slip off your shoes, dig in your heels, and watch the first sparks lift into the evening breeze. No need to schlep that Tommy Bahama beach chair for this one!

S’mores Kits Make Everyone a Kid Again

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Saltwood restaurant sells kits with roasting sticks and the good stuff, marshmallows, chocolate, and grahams (Hershey’s of course), so the only “cooking” required is a slow golden toast over the coals. Or, stop by the nearby Safeway to BYO Smores makings. (The hotel hosted us for a stay and provided a smores kit to try out–thanks!)

Fog Adds to the Mood (Really)

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If a bank rolls in, frequent visitors told us that it wraps the firelight in a soft glow that feels purpose-built for hoodies and hot cocoa. On our visit, the skies were nicely clear–apparently August has the best weather for beachside bonfires!

It’s Effortless Romance—and Effortless Family Time

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Couples sink into blankets with a glass of pinot; kids compete for the perfect marshmallow roast (I visited with my wife and 3 kids)–everyone wins because nobody had to lug gear or chase fire permits. There’s a big, sandy hill the kids can run up, too, and you’re far enough from the crashing waves that it feels like a safe spot.

Pro Tips From Repeat Guests

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Bring a windbreaker, grab your Smores kit in advance, and and pocket a headlamp for the walk back through the dunes, longtime guests told us.

Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.

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