An elevated Italian dining experience inspired by the coast. Handmade pastas, local ingredients, and a passion for hospitality.
A few plates from this season's table.
Two hundred labels, weighted to coastal Italy — Liguria, Campania, Sicily — alongside a short Baja list. Our sommelier pours by the glass from the whole cellar, not just the open bottles.
Book the chef's tableSolmar began with a table on a terrace and a pot of water on the boil. Two cooks, one from Amalfi and one from Sayulita, found they were making the same food with different fish.
Everything we serve is made here — pasta rolled each morning, bread baked twice a day, fish bought at the dock before the sun clears the point. The rest is time, salt, and good company.
Open nightly, 6pm until late.
The terrace room seats twenty-four at one long table, with the water on three sides. Menus are written with you, not chosen from a list.
Enquire about an eventTables are held for fifteen minutes. For parties larger than eight, please use the notes field.