RFK Rankings · Beverly Hills
Best Wine Lists in Beverly Hills 2026
Restaurant cellars & sommelier programs · Beverly Hills · 7 lists ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 20, 2026 · Updated June 20, 2026 · Reviewed by Fredrik Filipsson, Editor-in-Chief · How we rank · Corrections
Two of these cellars hold awards that fewer than a hundred restaurants on earth can claim. Spago's Wine Spectator Grand Award and Mastro's Best of Award of Excellence put Beverly Hills in rare company, and the rooms around them, from a Four Seasons steakhouse to a Venetian dining room and a three-storey pasta house, run lists that reward anyone who comes for the bottle as much as the plate. This is a town that drinks big Napa Cabernet and serious Burgundy without flinching at the bill, so the question is rarely whether the wine is good. It is which floor will put the right glass in front of you. Seven rooms, ranked on cellar depth, the by-the-glass program and value, not trophy labels alone.
1.Spago
Wolfgang Puck's flagship and one of the few Grand Award cellars in the world, roughly 2,700 labels. Book it when the wine is the occasion.
Spago has anchored North Cañon Drive since 1997, and its wine program is the reason collectors keep a table here. Wine director Matt Dulle runs a Wine Spectator Grand Award list, an honour held by only a few dozen restaurants worldwide, behind roughly 2,700 selections and a 15,500-bottle inventory deep in California with serious Burgundy, Bordeaux and Champagne to match. The kitchen, still recognisably Wolfgang Puck, sends out the smoked-salmon "pizza", handmade agnolotti and a prime côte de boeuf for two that is built to drink a big red. This is the room for a vertical, a large format or a milestone, with main courses around 45 to 70 dollars before wine. Book a week or two ahead, name a budget, and let Dulle's floor roam the deep end.
Book on the Spago site or Resy; tell the floor your budget and let them open the cellar.
2.Mastro's Steakhouse
A 900-label, temperature-controlled vault built for big Napa Cabernet against prime beef. Reserve when you want a trophy red with the ribeye.
Mastro's keeps the wine the way it keeps the beef, in volume and at temperature. The Canon Drive steakhouse holds a Wine Spectator Best of Award of Excellence for a list of around 900 selections drawn from a 7,550-bottle cellar, weighted hard toward Napa Cabernet and the kind of trophy California reds that stand up to a bone-in ribeye and the warm butter cake. This is not a subtle program and it does not pretend to be; it is the room for a celebration where someone wants a famous label on the table and a steak to match it. Expect cuts in the 70-to-95-dollar range before wine and a loud, dressed-up dining room. Book a few weeks out for weekends, and call ahead if you want a specific vintage pulled.
Book on the Mastro's site; ask for a temperature-controlled red and a bone-in ribeye.
3.CUT by Wolfgang Puck
Drew Rosenberg's Four Seasons steakhouse and a deep, Cabernet-first international list. Try it for Wagyu and a serious red.
CUT sits inside the Beverly Wilshire, A Four Seasons Hotel, and it was the first of Wolfgang Puck's modern steakhouses, awarded a Michelin star in the 2019 and 2021 California guides. Executive chef Drew Rosenberg runs a menu that ranges from American and Japanese Wagyu to a bone-marrow flan, and the wine list is built to follow it: a deep, international program tilted toward premium Cabernet, with enough Old World and Champagne to keep it interesting. The room is polished and corporate in the best sense, which makes it the steak-and-claret pick for a deal dinner rather than a rowdy night. Plan on cuts from 80 to 160 dollars before wine. Book two to three weeks ahead, and brief the sommelier on your lean, domestic or French.
Book on the CUT site or Tock; ask the sommelier to pour a Cabernet against the Wagyu.
4.Funke
Evan Funke's pasta palace and the city's deepest Italian list. Go for hand-rolled pasta and a grower bottle to match.
Funke opened in 2023 in a three-storey 1930s art deco building, and Evan Funke built it around a glass-fronted pasta laboratorio where the rolling happens in full view. The wine list follows the kitchen straight to Italy: a deep, regional program meant to drink with tagliatelle Bolognese, cacio e pepe and the agnolotti dal plin, heavy on the growers and the off-list bottles that reward a conversation with the floor. This is the room when you want serious Italian wine without a steakhouse's trophy-label theatre, ideal for a couple or a small group who would rather drink curiously. Pastas land roughly 28 to 42 dollars. Book a week ahead, sit where you can watch the laboratorio, and ask what just came in from a region you do not know.
Book on the Funke site or Resy; let the floor steer you to an Italian grower bottle.
5.Cipriani Beverly Hills
The Cipriani family's glamorous Camden Drive room, a classic Italian list and the original Bellini. Book it for an old-school night out.
Cipriani opened on Camden Drive in January 2024, the latest room from the family that has run Harry's Bar in Venice since 1931 and invented the Bellini there. The cooking is deliberately timeless, the veal Milanese, the baked tagliolini with ham, the carpaccio, and the wine list is calibrated to match: a classic, Italy-leaning program with the Champagnes and Tuscans an old-money crowd expects, poured by a floor that knows the room. This is glamour over geekery, the choice for an anniversary or a celebration where the scene is part of the point and the wine simply has to be right. Mains run roughly 40 to 70 dollars. Book a week or two ahead, start with the Bellini, and let the floor pick the bottle for the table.
Book on the Cipriani site or Resy; open with a Bellini and let the floor choose the wine.
6.The Belvedere
Luis Cuadra's hotel dining room and a quietly serious cellar in a Forbes Five-Star setting. Reserve for a calm, grown-up dinner.
The Belvedere is the signature restaurant of The Peninsula Beverly Hills, a Forbes Five-Star hotel, and executive chef Luis Cuadra runs it as a refined European brasserie with a garden-driven plant-based menu alongside the potato-encrusted sturgeon and truffled macaroni. The cellar is the kind a five-star hotel keeps quietly deep, strong in classic French and California, poured with the unhurried polish the room is built for. This is the calmest wine dinner on the list, the one to book when you want conversation over volume and a floor that will not rush you, on a terrace rather than in a scene. Expect à la carte mains around 50 to 70 dollars before wine. Book a week ahead, and ask the sommelier to build a pairing across the tasting courses.
Book on the Peninsula site or OpenTable; ask for a terrace table and a paired cellar bottle.
7.Matsuhisa
Nobu Matsuhisa's first room, where the cellar and the sake list share the table. Try it once for black cod and a chilled white.
Matsuhisa is where the whole Nobu empire started, Nobu Matsuhisa's original 1987 room on La Cienega, and it remains the most genuinely fun pairing on this list precisely because it does not default to a European cellar. The beverage program runs a thoughtful wine list and a serious sake selection side by side, which makes it the room for a couple who want to drink across both, a grower Champagne or a saline white against the black cod miso, the yellowtail jalapeño and the rock-shrimp tempura. It is the value-and-variety pick here, a place to graze the omakase and pour by the glass rather than commit to one big bottle. Plan on a mid-range-to-high spend depending on how far the omakase runs. Reserve ahead, sit at the bar, and ask the floor to pour wine and sake in turn.
Book on the Matsuhisa site or OpenTable; sit at the bar and pour wine and sake side by side.
Avoid for a wine night
Right name, wrong format
Wally's Beverly Hills. It genuinely holds a Wine Spectator Grand Award and the bottle selection is superb, but it is a wine bar and retail shop first and a restaurant second. If you want a full dinner built around the cellar with a kitchen to match, the rooms above suit better; come to Wally's for the bottle and a board, not the occasion.
The scene rooms at peak. Cipriani and Funke are both on this list for good reason, but at a Friday or Saturday prime time they get loud and see-and-be-seen, and the floor is stretched. If the wine is the entire point of the evening, book the first seating or a weeknight at either, when the sommelier has time to actually walk you through the list.
How to drink well in Beverly Hills
The single best habit at any of these rooms is to name a number out loud and let the sommelier work inside it. At Spago, CUT and Mastro's that conversation routinely turns up a more interesting bottle than the famous label you would have reached for, and these floors enjoy the chase. Book the cellar rooms one to three weeks ahead through their own sites, Resy or Tock, where the best weekend tables release first and go quickly. If you are bringing collectors, ask whether the room takes corkage and what it runs; several of these will, with a per-bottle fee.
For anything rare or large-format at Spago, CUT, Mastro's or The Belvedere, email or call a day ahead so the bottle can be pulled, stood up and decanted before you sit. The lower-commitment end of the list, Funke by the glass, Matsuhisa across wine and sake, is the spontaneous option for a great glass without a project. And if you are celebrating, say so when you book; a Beverly Hills floor will happily make a night of it.
Frequently asked
Which Beverly Hills restaurant has the best wine list?
Spago on North Cañon Drive holds our top spot. Wolfgang Puck's flagship carries a Wine Spectator Grand Award, one of only a few dozen in the world, behind roughly 2,700 selections and a 15,500-bottle inventory run by wine director Matt Dulle. The strength is California depth backed by serious Burgundy, Bordeaux and Champagne. Plan on main courses around 45 to 70 dollars before wine, book a week or two ahead, and tell the floor a budget so they can pull something off the deep end of the list.
Where is the deepest wine cellar in Beverly Hills?
Two rooms compete for sheer depth. Spago keeps around 2,700 selections across a 15,500-bottle inventory and holds the Wine Spectator Grand Award. Mastro's Steakhouse on North Canon Drive runs about 900 selections across a 7,550-bottle, temperature-controlled cellar with a Best of Award of Excellence, built to pour big Napa Cabernet against prime beef. Spago wins on range and rarity; Mastro's wins if you want a trophy red with a bone-in ribeye. Either way, call a day ahead for an older bottle so it is standing up before you sit down.
Which Beverly Hills restaurant is best for an Italian wine list?
Funke on South Santa Monica Boulevard is the Italian-wine pick. Evan Funke's three-story pasta house keeps a deep, Italy-first list built to drink with hand-rolled tagliatelle Bolognese and cacio e pepe. Cipriani Beverly Hills on Camden Drive is the other, a Venetian dining room from the family behind Harry's Bar, where the Bellini and the wine both lean classic. Funke is the more serious cellar; Cipriani is the more glamorous room. Book either a week ahead and sit where you can watch the floor work.
How much does a good bottle cost at Beverly Hills restaurants?
Plan on 90 to 200 dollars for a genuinely good bottle at most of these rooms, with the ceiling far higher at Spago, CUT and Mastro's, where collectors come for verticals and large formats. By the glass, 18 to 30 dollars buys real wine across the board. The smartest move everywhere is to name a number and let the sommelier work inside it; a strong Beverly Hills floor reads a budget as a brief, not a limit, and will usually find something more interesting than the label you would have picked.
Do you need a reservation for these Beverly Hills wine restaurants?
Yes for all seven, especially on weekends. Spago, CUT, Funke, Cipriani and The Belvedere release tables a few weeks out and the prime evenings go quickly, so book one to three weeks ahead through their own sites or Resy. Mastro's and Matsuhisa keep some bar space, which is the back door for a spontaneous glass or a few nigiri. For a specific older or large-format bottle at the cellar rooms, call a day ahead so the floor can pull, stand up and, if needed, decant it before you arrive.
Related rankings
More from RFK
Browse the full Beverly Hills dining guide, compare the best wine lists worldwide, read the Spago full review, see CUT by Wolfgang Puck, or open the full RFK rankings index.
Restaurants for Kings is reader-supported. Some reservation links are affiliate links with OpenTable, Resy or Tock; we earn a small commission at no cost to you, and a link never buys a place on a ranking. Editorial scores and ranking order are independent of any commercial relationship. See our ranking methodology.