Sky Room Logo

La Valencia Hotel
1132 Prospect St
La Jolla, CA 92037

Review written by: Racheal Ashley and ShaaBree Markley

Located at the charming La Valencia Hotel in La Jolla, the Sky Room offers an unexpected ambiance of modern chic in a perfect blend with its historical past. Established in 1926, the La Valencia Hotel has decor reminiscent of its era down to the antique, attendant operated, elevator that provides access the Sky Room.

Despite a daunting 5-course menu, the Sky Room lacks a pompous attitude; the wait staff is welcoming and provides a light hearted humor that puts everyone at ease in this very intimate and exclusive restaurant. The Sky Room provides no more than 10 dining tables and 5 bar stools. Yet with large windows that overlook the shimmering La Jolla Cove, the Sky Room feels open, airy, and inviting.

Sky Room - Garden SaladThe wait staff is very knowledgeable as well as enthusiastic about the menu and the Maitre D' is an invaluable asset to this restaurant. Even before viewing the menu, the Maitre D' was quick to recommend the Chef’s 5 course tasting menu along with wine pairings offered by an amiable sommelier. It was advice well given, for the “Tasting” menu is one that cannot be beat and each course provides flavors from light to hearty that delight the palate with unforgettable zest.

The following is a synopsis of the “Tasting” menu we were fortunate enough to enjoy on the evening of our visit:

Amuse Bouche: A wooden skewer of fresh, locally grown, organic salad.

1st Course:
  • Salad of fresh locally grown organic vegetables from Chico Farms in Del Mar, served with Balsamic Vinegar aged for 15 years and Imported French Melon.
  • Paired with a white organic wine.
  • The salad is both fresh and light while still providing your pallet a flavorful bite.
2nd Course:
  • Black Cod perfectly cooked served on a bed of thinly sliced zucchini and yellow squash with an heirloom tomato sauce puree and squash blossom stuffed with house made ricotta cheese and olives. Accompanied by dehydrated onions with chili power.
  • Our favorite dish of the night!
3rd Course:
  • Duck breast served on cannelloni stuffed with duck confit on a bed of cubed beets in a flavorful au jus.
  • The duck offered a rich, earthy, and completely luxurious taste.
4th Course:
  • Imported Australian Steak severed with Porcini mushrooms.
  • Cooked to perfection with smoky and buttery undertones.
To Cleanse the Palate: Watermelon and raspberry sorbet

5th Course:
  • Roasted peach served on a pistachio cookie along with lemon ice cream, mango puree, and blueberry sauce.
  • Valrhona chocolate "lava" cake severed with Tahitian vanilla bean gelato.
  • The Lava Cake receives our highest recommendation; it is not to be skipped no matter how full you are!

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