The Marine Room
La Jolla Shores Hotel
2000 Spindrift Dr.
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La Jolla, CA 92037
858-459-7222 | Make Restaurant Reservations
Cuisine
Open
Dinner nightlyFeatures
- View
- Heart-healthy dishes
- Romantic setting
- Full bar
- Reservations suggested
- Entertainment
- Parking available
- Casual
Wine
Great Wine List* Click here for rating key
La Jolla’s Marine Room owes its reputation as much to chef Bernard Guillas as to the wall-to-wall beachfront view. Guillas continues to be a central player in the evolution of San Diego cuisine, both in championing farm-fresh, locally grown foods and in creating a cooperative, genial atmosphere among competitors. Adventurous, flavor-seeking diners will be pleased with dishes that intelligently and intuitively match ingredients. A sweet, slightly briny diver scallop is topped with Spanish trout pearls and paired with a Kona kampachi-topped avocado timbale and house-made Buddha’s Hand saké. Kobe beef carpaccio is accented with togarashi plum and served with tiny, intense cocoa nibs, watercress and tropical guava paste. Wattle seed-crusted ostrich filets, drizzled with ice wine jus, are accompanied by a silky kabocha squash tian, and brandy-soaked cherries. This is cuisine that excites your mind as well as your taste buds. And the sophisticated wine program holds up its end equally well. |
Soothe
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Sip
We've reviewed libations of all sorts—everything from Top Wines, Top 10 Vodkas, Top 10 Spirits and Top 10 Prestige Cuvées to bottled water and fine tea from around the world.
Give
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Serve
Try out a new international cuisine or plan your next dinner party with help from our cookbook reviews. We've explored everything from desserts and sweets to books by famous chefs from around the world.

RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!













La Jolla’s Marine Room owes its reputation as much to chef Bernard Guillas as to the wall-to-wall beachfront view. Guillas continues to be a central player in the evolution of San Diego cuisine, both in championing farm-fresh, locally grown foods and in creating a cooperative, genial atmosphere among competitors. Adventurous, flavor-seeking diners will be pleased with dishes that intelligently and intuitively match ingredients. A sweet, slightly briny diver scallop is topped with Spanish trout pearls and paired with a Kona kampachi-topped avocado timbale and house-made Buddha’s Hand saké. Kobe beef carpaccio is accented with togarashi plum and served with tiny, intense cocoa nibs, watercress and tropical guava paste. Wattle seed-crusted ostrich filets, drizzled with ice wine jus, are accompanied by a silky kabocha squash tian, and brandy-soaked cherries. This is cuisine that excites your mind as well as your taste buds. And the sophisticated wine program holds up its end equally well. 

