Back in February, I had dinner at Paradisaea Restaurant and walked away thinking, “Wow, that was one of the best meals I’ve had all year.” The food was delicious, the flavors were on point, and the chef cared about every plate that left the kitchen. So when I heard that Executive Chef Anders Rubini Jensen launched a new spring menu, I didn’t hesitate and returned. I was curious to see if it would live up to that first visit. Spoiler alert: it totally did.
There are new dishes on the menu at Paradisaea restaurant, with the same level of care and creativity. Paradisaea is one of those spots that actually gets better the more you go.
What to Order From the New Spring Menu
SPRINGTIME IN A BOWL
tortellini, house made ricotta, tomato consommé, chamomile, anise hyssop
LOCAL HALIBUT
artichokes a la barigoule, sungold tomatoes
WHOLE ROASTED BRANZINO
romesco, pickled fennel, herbs, Valencia oranges. grilled lemon
SAGE HILL CARROTS
smoked yogurt, preserved orange almond gremolata
LAMB
Roasted Anderson ranch lamb loin, ramps puree, roasted turnips, pickled ramps
TABLESIDE BAKED ALASKA FLAMBE
grand marnier, passion fruit, white chocolate, cocoa cake
The Kind of Food You Tell Friends About
Focus on the new seasonal menu items at Paradisaea restaurant, but don’t mis out on items from the rest of the menu.
JAPANESE HAMACHI
white soy. tangerine. kumquat
TUNA POKE
cucumber, fermented kumquat, shoyu, taro chips
JALAPENO CAESAR COVERED IN 2 YEAR PARMIGIANO REGGIANO
gem lettuce, bread crisps, lemon, anchovy
(one of the signature items at Paradisaea restaurant)
OYSTERS
yuzu kosho granite, wakame seaweed
Paradisaea restaurant is a mid-century modern restaurant in La Jolla’s Bird Rock neighborhood, set inside the iconic 1949 “Piano Building.” Opened in 2022 by locals Eric and Zoe Kleinbub, Paradisaea restaurant blends tropical vibes with California coastal flavors. The menu focuses on seasonal ingredients, and the space features custom art and design touches from local artists.
