mar'sel offers intimate and elegant oceanfront dining at the luxurious Palos Verdes retreat Terranea Resort. The name "mar'sel" comes from the Spanish word for sea, mar, and the French word for salt, sel. So, it's no surprise that you find a beautiful mesh of the two cuisines and a good dose of Southern California flair.
While the food may be upscale, it's not at all stuffy here. The warm, inviting space opens up to the sea and, so as long as the weather behaves, you can dine alfresco on white linen while overlooking the roaring Pacific Ocean.
The restaurant caters to those here for the view — when the temperature gets a bit nippy, guests are offered cozy wraps and the outside heaters are fired up. Guests can also eat inside the lovely hexagonal main room, too, cuddled up in one of the plush cream and red striped chairs.
While the food may be upscale, it's not at all stuffy here. The warm, inviting space opens up to the sea and, so as long as the weather behaves, you can dine alfresco on white linen while overlooking the roaring Pacific Ocean.
The restaurant caters to those here for the view — when the temperature gets a bit nippy, guests are offered cozy wraps and the outside heaters are fired up. Guests can also eat inside the lovely hexagonal main room, too, cuddled up in one of the plush cream and red striped chairs.
Our Inspector's Highlights
- Born in Parma, Italy, chef de cuisine Fabio Ugoletti has worked in luxury fine dining establishments all over the world. Under Ugoletti's leadership, the menu exhibits a strong focus on culinary tradition and technique.
- Sunday brunch is a luxurious affair at the oceanfront restaurant. You can start the meal with a plate of fresh West Coast oysters and a basket of just-baked pastries and then move onto housemade tagliatelle and delectable desserts like the sea salt pot de crème.
- California vintages make up the bulk of the wine list, but the range of international bottles is solid too, including Mark Haisma 2011 Gevrey-Chambertin Grand Cru and Cloudy Bay 2013 Sauvignon Blanc from New Zealand.
- Choose your own wine adventure or have the expert sommelier do the pairing for you. You can also opt for a nice crisp beer made locally, or one of the many craft cocktails the mixologists create at the bar.
- The restaurant collaborates with local fishermen, ranchers and farmers to source local and seasonal ingredients to complement produce grown in Terranea’s own garden.
Things to Know
- Dine on elevated coastal fare for dinner any Tuesday to Sunday, or indulge in a Sunday brunch with an ocean view.
- Reservations are four-star at this popular coastal California eatery. Visit mar’sel’s website, or call 888-279-8450 to book your table.
- mar’sel’s dress code calls for resort casual.
The Food
- Seasonal menu selections will be featured year-round, in addition to staples.
- Appetizer and salad standouts include hand-carved jamón Ibérico de Bellota, burrata with grilled peaches, beef tartare with quail egg, and Pacific spot prawns.
- For those looking to really cap off the evening in luxury, the signature sea salt pot de crème with Valrhona chocolate ganache will do the trick — the decadent treat has the resort’s own crafted sea salt sprinkled on top.
- At brunch, go for the buttermilk fried chicken and waffle, featuring orange mascarpone and smoked maple syrup. Want something savory? The pastrami Benedict is rivaled only by the selection of fresh raw bar delights.
Amenities
Bar
Brunch
Business casual
Dinner
Gluten-free options
Kid friendly
Outdoor seating
Private dining
Reservations recommended 
Valet parking
Vegetarian options
Getting There
100 Terranea Way, Rancho Palos Verdes, California 90275
TEL310-265-2701
TEL310-265-2701
TEL310-265-2836
TEL310-265-2836
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