Serẽa Coastal Cuisine
Serẽa is proud to bring an exquisite sea-to-table dining experience to San Diego in a comfortable yet sophisticated setting. Located just steps from the beach in the legendary Hotel del Coronado, the restaurant’s key focus is the bounty of the sea...
Cleverly terraced levels ensure that everyone gets a great view on Serẽa’s airy, sophisticated patio. Enjoy world class sea-to-table cuisine selected and beautifully composed by chef Jojo Ruiz, a James Beard Smart Catch Leader recipient for his commitment to sustainable seafood practices. Pair your meal with a selection from the eclectic wine cellar or a luxurious hand-crafted cocktail.
Whether you’re seated on the outdoor patio or inside Serẽa's airy, sophisticated dining room, everyone gets a great view of the water thanks to cleverly raised floors and multi-level terraces. And after a long hiatus, Chef JoJo Ruiz, a James Beard Smart Catch Leader recipient, is bringing weekend seaside brunch back to Serẽa on Saturday, March 25. Cult favorites like Shakshuka, Steak and Eggs, and the Cinnamon and Sugar Cruffin are still on the menu. There’s also a slew of new creations, such as Spinach and Cheese Spanakotiropita, Crab Cakes and Caviar Benedict, Croque Madame, Shrimp and Smoked Polenta, and seasonal fruit salad. A trio of special brunch cocktails features light, fruity flavors like guava, stone fruit, strawberries, and citrus.
How to book: Reservations are recommended and can be made online. Walk-ins are accepted if seating is available.
Whether you’re on the multi-level patio or in the raised main dining area, everyone gets a million-dollar view at Serēa, located at the iconic Hotel del Coronado. Chef Jojo Ruiz, a James Beard Smart Catch Leader recipient for his commitment to sustainable seafood practices, selects the freshest catch from coastal California and Baja waters, then serves it whole, flash-fried or wood-grilled, in beautiful chilled or smoked towers, and in composed dishes like Seared Market Tuna with Marcona almond, red flame grapes, golden raisins, and ajo blanco, or Grilled Local Swordfish accompanied by marble potatoes, English peas, and green olive salsa verde. Pair your dinner with something from their cellar, nearly 20 selections are available by the glass or glass-and-a-half.
How to book: Walk-ins are accepted if seating is available.