PORTLAND, Ore. (KOIN) – Wine Spectator released its 2025 restaurant award of excellence list, recognizing the best wine programs in the world, featuring one Oregon lodge nestled along the Rogue River.

Tu Tu’ Tun Lodge, “known for celebrating the untamed bounty of the Pacific Northwest,” carries that influence into its wine-driven dining at The Restaurant.

The Restaurant’s wine list focuses on Oregon wines and their international inspirations, with 4,500 bottles on its list.

Wine Spectator highlighted The Restaurant’s wine strengths with Oregon and California wine along with selections from France and Italy.

The Restaurant at Tu Tu’ Tun Lodge in Gold Beach, Oregon holds wine tasting events and wine dinners, as seen with Antia Terra, a Willamette Valley winery (Courtesy Ammon Cluff).
The Restaurant at Tu Tu’ Tun Lodge in Gold Beach, Oregon holds wine tasting events and wine dinners, as seen with Antia Terra, a Willamette Valley winery (Courtesy Ammon Cluff).
The Restaurant at Tu Tu’ Tun Lodge in Gold Beach, Oregon holds wine tasting events and wine dinners, as seen with Antia Terra, a Willamette Valley winery (Courtesy Ammon Cluff).
The Restaurant at Tu Tu’ Tun Lodge in Gold Beach, Oregon holds wine tasting events and wine dinners, as seen with Antia Terra, a Willamette Valley winery (Courtesy Ammon Cluff).

“At Tu Tu’ Tun, our wine program is built around a deep love for Oregon wine and the people behind it. We’re proud to offer a list that balances respected producers with small, forward-thinking vineyards — always with a focus on sustainability and expression of place. It’s not about having the biggest list, it’s about curating something that feels personal, approachable, and meaningful to pair with what we do in the kitchen,” The Restaurant Executive Chef Derek Piva told KOIN 6 News in a statement Friday.

Wine Spectator also highlighted The Restaurant’s wine tastings and events, its view, outdoor dining and focus on sustainability.

Alongside its wine-driven dining, The Restaurant offers an a la carte menu from Chef Piva, working with local farmers while also using produce, herbs and edible flowers from the resort’s working garden.

This marks the latest recognition for the Oregon coast lodge, which was named among the best new hotels in the world by Esquire in May.