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Amaya Restaurant Review: Set in the elegant old-world Mediterranean resort The Grand Del Mar, Amaya may be the more casual restaurant at the hotel, but it's still a study in opulence. Opt for a seat in the attractive bar area, a large booth in the dining room or an al fresco spot under the striped awning on the terrace. Start the day off with an egg white frittata with spinach, tomatoes and goat cheese, or prosciutto di Parma with fresh melon. The Dungeness crab Benedict with chipotle hollandaise is another intriguing dish. For lunch, nibble on truffle fries and the prime rib sandwich. Lighter fare includes a garlic shrimp and artichoke salad, or black mussels in tomato-saffron broth. Chef Matthew Sramek deftly elevates his American cuisine with European flair and Mediterranean style. Pan-seared scallops come with goat cheese spätzle; Catalan shrimp is bathed in chile and lime. Seared sea bass nestles in parsley root purée, while tender red snapper is baked in a clay pot and served with piquillo peppers. Try the Key lime cheesecake with coconut sauce as a sweet end. There’s no shortage of wines, as The Grand Del Mar has one of the most extensive collections in Southern California.