Paradisaea
Restaurant · San Diego ·
Michelin-recognized fine dining with creative cocktails & tropical vibes
Michelin-recognized fine dining with creative cocktails & tropical vibes
"Just look to its name to get a sense of what Paradisaea is all about. This La Jolla spot has an upscale tropical theme, where bar chairs are enlivened with a floral pattern and everything feels sunny and warm, especially outside on the patio.As might be expected, the mood extends to the bar, where tiki drinks take center stage. The kitchen turns out simple, contemporary cooking featuring local ingredients with Asian and tropical inflections. Case in point? A classic coconut shrimp, though here it's grilled over a robata and served with a coconut-lime dipping sauce. Northern halibut is fried to a crispy, golden brown and served over a thin slice of watermelon radish and lettuce with green curry aioli and a sweet chili sauce." - Michelin Inspector
"Paradisaea is an American restaurant in La Jolla. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Paradisaea’s heated outdoor patio is ideal for people-watching (and perfectly serviceable if you can’t get a seat inside the ultra popular Michelin-recognized restaurant). Start with the beloved jalapeño Caesar dusted in a snowfall of aged Parmesan before progressing to more formidable plates like hand-rolled cacio e pepe cavatelli or steak frites with duck-fat fries and au poivre sauce. Snacks like oysters with yuzu kosho granita and grass-fed beef tartare served alongside rye toast points will feel extra lush against the breeze on warmer nights." - Helen I. Hwang
"Perched on the edge of Bird Rock, just south of La Jolla, Praidsaea offers a vibrant, upscale San Diego-style atmosphere with tropical hints — minus the tiki. Its new cocktail field guide, created in collaboration with Sacramento-based artist Lily Therns, features a special section dedicated to non-alcoholic cocktails inspired by flightless birds. The menu showcases spirit-free options from Ritual and Seedlip, complemented by fresh fruits and tonics. Notable drinks include the Ostrich, with Ghia (a fruit and bitters aperitif), blackberry, and lemon, and the vibrant Takahe, made with Seedlip Garden, Blue Majik, and coconut." - Kelly Bone
"This Bird Rock restaurant, helmed by chef Jeff Armstrong, was recently recognized in the California Michelin Guide. In addition to dinner menu highlights like the jalapeño Caesar and SRF gold label wagyu, there are dedicated Sunday supper nights (check the weekend you’re going to see if they are running the service), a smartly curated cocktail menu, and a bar food menu with favorites like fish and chips and duck liver mousse. The tropical-print chairs and psychedelic wall art only add to the experience." - Helen I. Hwang