Stella at Cedar House

Fresh. Vibrant. Innovative.

From the moment you walk in, you will sense the warmth and energy of our open kitchen and garden patios. With a conceptual nod to Mexican, Middle Eastern and Mediterranean flavors, Chef Lupe Solis reimagines classic dishes that are soulful, yet simple and locally sourced. At Stella, we hope to provide a special place to share not only a meal but life with friends and family.  Our aim is to showcase the diversity, richness, and vibrancy of our neighborhood and to create a place where people feel at home.

At Stella, our focus is on fresh, wholesome, and flavorful food. We are committed to supporting local farmers and producers.  We promote sustainable farming and fishing practices, as well as environmental stewardship. We are proud to be in partnership with Zero Foodprint, a non-profit organization mobilizing the food world around agricultural climate solutions. We donate 1% of Stella’s annual revenue to Zero Foodprint to help local farmers switch to renewal farming practices – proven to be one of the most impactful initiatives toward solving global warming.

No reservations, Walk-in only
Due to the intimate size of Stella, the max party size is 6.
In accordance with current CDC and State of California guidelines, unvaccinated individuals must wear face-covering or masks when not eating.  


Stella Hours

Breakfast 7am to 11am, Daily
Dinner 5pm to 9pm, Thursday – Sunday
No Reservations, Walk-in Only

Chef Lupe Solis of Stella Restaurant in Truckee, CA
HEAD CHEF

LUPE SOLIS

In 2011, Chef Lupe joined Stella at the Cedar House and quickly become an indispensable asset to the restaurant. While guests could not get enough of Chef Lupe’s wood fire breads and delectable desserts, it was his unorthodox culinary style of embracing his Latin heritage with both Mediterranean and Middle Eastern influences that drew people in for his creativity and comforting flavor profiles. Chef Lupe believes that the most flavorful dishes are made simply, focusing on just a few ingredients and making them shine. Chef Lupe grew up in the Truckee region, and when he is not cooking, you will find him training for the next marathon or enjoying the outdoors with his wife Ardith and daughter Gracie.

BREAKFAST MENU

Breakfast salad – $12 GF
Kale, cranberries, apple, feta cheese, garbanzos, pepitas, lemon tahini dressing *Make it a wrap *

Breakfast bowl – $13
Three scrambled eggs, chorizo, potatoes, beans, queso fresco, pico de gallo, chives

Vegan bowl – $12
Scrambled tofu, potatoes, beans, spinach, veggies, cherry tomatoes, pico de gallo

Breakfast burrito – $13
Scrambled eggs, bacon, potatoes, cheese, sour cream, Chipotle aioli, pico de gallo

Avocado Toast – $12 V/VG
Avocado, roasted cherry tomatoes, pickled red onions, microgreens, toasted sesame seeds, sourdough bread

STELLA

Bagel & lox – $12
ACME smoked salmon, herbed cream cheese, english cucumber, capers, red onion, microgreens, lemon, on plain or everything bagel

Breakfast BLT – $13
Bacon, lettuce, tomato, fried egg, aioli on sourdough bread

Sweet start – $9 GF/V
Greek yogurt, seasonal fruit, housemade granola, chia seeds, Mt. Rose honey

Hot oats power bowl – $9 GF/V
Bob’s red mill rolled oats, banana, apple, blueberries, almond butter, chia seeds, cinnamon

Stella French toast – $11
Cinnamon custard soaked brioche, seasonal fruit, whipped cream, powdered sugar, pure maple syrup