Tapenade Restaurant

Location :

Chef Jean-Michel Diot helms the kitchen keeping a "tres" French Bistro menu,
with a close working team lead by Chef Christophe Santos and Sous-Chef Patrick Reynolds.
Featuring Pastry Chef Karla Ramirez whose Menu includes seasonal desserts such "Framboise" Melba, California cherry "pain perdu", pistachio ice cream or classics such Profiteroles Grand Marnier ice cream, chocolate sauce and crepes Suzette "frosted" tangerine.

Read what people have written about us:

"Barons of Bistros" House and Garden Magazine

"Best French" San Diego Magazine, La Jolla Light.

Recipient of Wine Spectator Award of Excellence

“Jean-Michel Diot has a masterful sense of balance with aromatic ingredients of Provence,” says Bryan Miller, New York Times.

Lauren Duffy of San Diego Restaurants quotes, “If there is a formula for the ideal restaurant experience—one where every need is met, every sense delighted, every dish inspired, and all of this without pretense—Tapenade Chef and Owner Jean-Michel Diot must have discovered it.”