The story
mar'sel, at 100 Terranea Way in Rancho Palos Verdes, California, is a Californian restaurant on the Palos Verdes Peninsula that earned a Forbes Travel Guide Four-Star rating in 2026. The dining room sits at the oceanfront of Terranea Resort, and the name blends the Spanish and French words for "sea" and "salt."
Chef de cuisine Fabio Ugoletti was born in Parma, Italy, and has worked in luxury fine dining kitchens around the world. His menu focuses on culinary tradition and technique, with elevated tasting menus built on seasonal produce. The kitchen sources from local fishermen, ranchers and farmers, and it draws on vegetables and herbs grown in Terranea's own garden.
West Coast oysters, housemade tagliatelle and sea salt pot de crème give a sense of the range, from raw shellfish to pasta to a custard finish. The menu also includes caviar, filet mignon and lobster. Each course reflects a Californian kitchen that leans on coastal ingredients.
California vintages make up most of the wine list, and French and New Zealand bottles, such as a Cloudy Bay 2013 Sauvignon Blanc, appear alongside them. Guests can choose their own bottles or let the sommelier build a pairing. The bar also serves locally brewed beer and craft cocktails.
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History
Born in Parma, Italy, chef de cuisine Fabio Ugoletti has worked in luxury fine dining establishments all over the world. Under Ugoletti's leadership, the menu exhibits a strong focus on culinary tradition and technique.Sunday brunch is a luxurious affair at the oceanfront restaurant. You can start the meal with a plate of fresh West Coast oysters and a basket of just-baked pastries and then move onto housemade tagliatelle and delectable desserts like the sea salt pot de crème.California vintages make up the bulk of the wine list, but the range of international bottles is solid too, including Mark Haisma 2011 Gevrey-Chambertin Grand Cru and Cloudy Bay 2013 Sauvignon Blanc from New Zealand.Choose your own wine adventure or have the expert sommelier do the pairing for you. You can also opt for a nice crisp beer made locally, or one of the many craft cocktails the mixologists create at the bar.The restaurant collaborates with local fishermen, ranchers and farmers to source local and seasonal ingredients to complement produce grown in Terranea’s own garden.
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