5200 Grand Del Mar Way, San Diego, CA 92130, USA

When the Michelin Guide extended into Southern California in 2019, it came as no suprise that this restaurant in the Fairmont Grand Del Mar became San Diego’s first to earn a coveted star. Its executive chef, William Bradley, is essentially San Diego’s Thomas Keller. A Relais & Châteaux Grand Chef, he attracts top talent from around the country, ensuring a top-notch kitchen. Named after an architect who was inspired by Spanish, Portuguese, and Venetian decorative arts, Addison screams opulence with everything from iron-and-glass doorways trimmed in 22-karat gold to Venetian plaster walls and limestone fireplaces in the dining room. Guests can choose between a four-course menu or a chef’s tasting menu, either of which might include coffee-roasted canard with Koshihikari rice and candied peanuts, or fruits de mer with fennel, saffron, and piment d’espelette. All that deliciousness doesn’t come cheap, however—the four-course menu is $110. For a slightly more affordable evening, dine in Addison’s bar, Le Salon, which offers a four-course canapé menu for two plus a bottle of wine for $135.

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Elegant dining in San Diego

Addison is part of The Grand Del Mar resort and is the only 5 diamond rated restaurant in the city of San Diego. The restaurant is located inside a gorgeous and opulent European styled mansion with a Mediterranean flair. There are several dining rooms with 4-6 tables per room, the ambiance is cozy, quiet and each room separated by a large fireplace. As you leave the restaurant, there’s a short hallway where you can peek into the kitchen as I did to get the photo here. They offer a 4 course meal- you choose from the menu list or the 7 course meal chef’s choice. We choose the 4 course meal which lasted about 3-4 hours. Between each meal a small treat- a taste of cranberry compote, a tiny roll filled with mascarpone, and a lemon sea salt bread stick.. I definitely recommend the cheese sampler plate that they bring in before the dessert portion of the experience. A tray is rolled out with 8 blocks of various cheeses and you are given a short history of each cheese. They had a cheese made from the oldest cheese recipe in the world - about 2500 B.C. The squid actually flaked off with a fork- unbelievable how tender it was! The salmon had an incredible smoky flavor, yet was flash cooked, just the way I like it. The food is brought out with synchronized flourish, like a ballet at the table. The entire meal was a fabulous experience. Attention to detail, quality service and some of the best creations in San Diego make Addison a definite must for the “foodie” traveler.

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