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Santa Monica

North America

United States

Willkommen bei Seline, einem einzigartigen Restaurant im Herzen von Santa Monica, das mit seiner lebendigen Atmosphäre und innovativen Küche begeistert. Dieses kulinarische Juwel bietet eine perfekte Mischung aus amerikanischer Küche mit internationalen Einflüssen, die sowohl Einheimische als auch Besucher gleichermaßen anzieht. Stellen Sie sich vor, wie Sie auf einer stilvollen Terrasse sitzen, während die Sonne San Franciscos untergeht, und den verführerischen Duft frisch zubereiteter Gerichte einatmen.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnTUR3NzdlZlB3EAE&d=17924085&t=1

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All I can say is ‘wow’. Completely blown away at the level of flavor and texture they were able to pack into the dishes. Also at most fine dining restaurants you leave feeling a bit hungry because the bites are so small, but I left so full and satisfied, I’m blown away.

We did the wine pairing as well and each wine was so unique and delicious and worked perfectly to complete the dishes.

We had a vegetarian diet and a nut allergy at our table and they were so accommodating of both, creating unique versions of each dish to accommodate the specific person while the rest of us enjoyed the original dishes. Just make sure you message them/let them know ahead of time about any restrictions!

I would give Seline 10 stars if I could. The service was amazing. They were so friendly and welcoming and on top of all your needs.

When you go it’s a little tricky to find, the address on Google maps takes you to a T-Mobile but all you need to do is walk under the arches through the courtyard of the center of the building (last photo image in this review).

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUR2NDdHTTlnRRAB&d=17924085&t=1

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SELINE is another fantastic restaurant by Chef Dave Beran.

Each course is artfully presented and tells a story with it's ingredients. There is a strong focus on California cuisine and using locally sourced ingredients to create a unique experience. The menu for our visit includes everything from mushroom, to trout, to squab and even a savory ice cream course. The level of creativity is what really sets SELINE apart making it far from the typical fine dining experience.

Service is top notch and present without being overbearing. Everyone knows the menu well and is able to add their own comments and opinions to each course which keeps the experience fun and casual.

We didn't try the wine pairing this go around but an extensive wine list is available.

Overall a fantastic experience, I looking forward to going back and seeing what new ideas and menus are next.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnTUNBZ2VEMEN3EAE&d=17924085&t=1

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Some truly amazing dishes and taste profiles going on at Seline in Santa Monica.  I have to admit, I was skeptical about the menu that served Chocolate infused Squab liver and menthol desserts but the experience was amazing.  Every course was hand-crafted to perfection with service that I haven't experienced since my las meal at Providence. I can go on about Seline but I took a few pictures that would do it better justice.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnTURBaFp1ZjJRRRAB&d=17924085&t=1

places/ChIJFULx1d67woARMCpRP_B7x3Q/reviews/ChdDSUhNMG9nS0VJQ0FnTURBaFp1ZjJRRRAB

Seline Q1 2025 menu. This is a special place, built by a team that is putting LA on the fine dining map.

Most fine dining is one and done for me. I only return to this team, Kato and Alinea because while the food is inventive, each dish simply tastes good. I want a whole meal out of the dish. I really can't say that about most fine dining that slams too much into a bite, leaving no space for comfort.

True to his goal to "create dishes you've never had", Chef Dave Beran will surprise you, while pulling in familiar local flavors. I can't wait to come back every season.

Also, while all fine dining is pricey, I think this meal is a steal at opening prices for the obsessive levels of attention and quality invested.

One more thing... Treat yourself. Order the non-alcoholic flight.

Go soon.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURmMnVpT3l3RRAB&d=17924085&t=1

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I've never seen a menu that flowed so well from one dish to the next. You can tell that ingredients were used across multiple courses. It's very mushroom heavy, so I hope you like all fungi. Atmosphere is very spa-like. Simple designs, earth tones and low candle light.  It's a bit on the pricey side compared to other experiences. We may have paid more for NYE and it looked like the same menu as a normal night. No Champagne. Didn't do the wine pairings, already spent over $1k in total for two with 3 glasses of wine.  You do get caviar and truffle, and the other ingredients are top notch. Then the pigeon comes out. Squab is a young domesticated pigeon. Sure it's good, but it just didn't fit with the meal. You can get a full pressed duck at the other restaurant (Pasjoli) and I think this concept was carried over; using the the juices of the Squab in the next dish.  Finally the transition to sweeter dishes was perfection. The Squab liver truffle with mushroom dust, the hazelnut cream and caviar, and the dish with crumbled black sesame I will remember forever. Service was perfection. You begin and end with tea. Our final refreshing mint tea was too sweet. Parking in the garage underneath the building was easy and costs $12.

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