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San Diego-Sourced Seafood Restaurant Splashes Down at Hotel Del Coronado

Serea brings local seafood and Mediterranean flavors to the island

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Whole fish
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Serea is now open at the iconic Hotel del Coronado, showcasing regional seafood in a refreshed space located steps from the sand. For the first time in its long and storied history, the iconic hotel has entrusted the operations of its anchor restaurant to an outside group, Clique Hospitality, which have shifted The Del’s fine dining mainstay 1500 Ocean into a breezy, more relaxed eatery that will bring sustainably-sourced seafood to visitors and locals alike.

Known for high-profile venues in Las Vegas, Clique debuted in San Diego with Lionfish at the Pendry and recently opened several spots at Sycuan Casino. Lionfish executive chef/partner Jojo Ruiz is helming Serea, with a California-Mediterranean menu that champions the chef’s close partnerships with local fishermen, which began when Ruiz was chef de cuisine at Ironside Fish & Oyster.

Freshly harvested from local waters, seafood is displayed on ice at a raw bar where diners can get up close to the day’s catch, choosing from sea urchin, rock crab, and spot prawns to a variety of whole fish, from sculpin and sheephead to Baja striped seabass and vermillion rock cod. Sold by weight, the fish is either flash-fried or cooked on a six-foot custom wood grill and filleted tableside.

Other share plates include a meze platter with hummus tahini and whipped farmers cheese and feta, charcoal-grilled octopus with sumac, and lamb ribs with vadouvan tzatziki. Ruiz, who is supported by Anthony Torres (Herringbone, Cucina Enoteca), told Eater that he plans to eventually offer a tasting menu experience. Serea is open for dinner nightly and lunch on Saturdays.

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Whipped feta and farmer’s cheese
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Beef carpaccio
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Lamb ribs
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Fugu Del
Arlene Ibarra

Serea Menu by EaterSD on Scribd