Serving up soulful dishes that change with the season in Truckee, CA

Stella Logo

Stella at Gravity Haus

Fresh. Simple. Inspired.

From the moment you walk in, you will sense the warmth and energy of our open kitchen and garden patios with seasonal outdoor seating. With a conceptual nod to California, farm-to-table and international flavors, our classic dishes are soulful, with pure ingredients 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. 1% of Stella’s annual revenue gets donated 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. (the 1% is added to each guest’s check- by dining at Stella you are supporting Zero Foodprint)
Stella Restaurant exterior illuminated at dusk with the Zero Foodprint logo.

Stella Hours

Breakfast 7am – 11am Daily

Dinner 5pm to 9pm Wednesday – Sunday

Enjoy our seasonal outdoor seating.

Chef Chris Watkins

executive chef


Executive Chef Chris Watkins took the helm at Stella inside Gravity Haus Truckee-Tahoe in November 2022, bringing with him decades of experience and innovation. Watkins is currently shaping the progressive menu experience with regionally sourced seafood, ranch fare, California produce and surprise elements.
Watkins is working closely with his team of three chefs to cultivate a progressive menu at Stella, one that begins with smaller bites to share among loved ones and leads into premium beef, seafood and vegetarian plates paired with an impressive worldly wine list, playful brews and creative desserts. His menu will impart California-meets-Mediterranean flair.
Watkins studied at Le Cordon Bleu College of Culinary Arts in Portland and interned at a restaurant in Switzerland before spending the next decade honing his craft in San Francisco at restaurants like Coi by famed chef Daniel Patterson and the coveted mod-French Jardiniere. The father of two has made Truckee-Tahoe his home for the last 12 years and spends his free time chasing powder.


We acknowledge the deep impact that food sourcing has on our health, our planet and our society. We are commited to sourcing only the highest quality produce and products regionally, prioritizing producers with a 100 mile radius of Truckee and North Lake Tahoe.

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