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✔️Dinner ✔️Dine in
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Fleurette is celebrated chef Travis Swikard’s new restaurant opening in La Jolla this fall. Swikard, known for his cuisine du soleil, draws inspiration from the French-Italian Riviera at Fleurette, spotlighting the light, bright flavors of the region paired with the local ingredients of his hometown. Designed by award-winning Southern California firm Studio UNLTD, the transportive 120-seat space creates a connection between San Diego and the South of France.
Hours
| Thursday | 5–10 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 5–10 PM |
| Monday | Closed |
| Tuesday | 5–10 PM |
| Wednesday | 5–10 PM |
Address and Contact Information
Address: 4727 Executive Dr Suite 100, San Diego, CA 92121
Phone: (858) 332-2655
Website: https://www.fleurettesd.com/
Menu Photos
Order and Reservations
Reservations: fleurettesd.comopentable.com
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Reviews
Katie Bonarrigo
Fleurette was hands down the best meal I’ve had in years. From the moment we walked in, everything felt special — the restaurant itself is a 12/10. The aesthetic is stunning and every little detail feels intentional, thoughtful, and beautifully curated.
The service was equally exceptional. Jackson and Ken were incredible — warm, attentive, and genuinely a step ahead the entire night. They anticipated what we needed before we even knew we needed it, which is rare and so appreciated.
And the food… absolutely unreal. Every dish was plated like a work of art, but it wasn’t just beautiful — it was next level delicious. Standouts for us were the beef tartare, mafaldine pasta, wagyu pasta, oeufs and eggs, and the lamb — each one better than the last. And I have to call out the roasted potatoes, because they may have been the best thing on the table — such a creative, unique presentation and unbelievably good.
This place is a total gem and I genuinely cannot wait to go back. Highly recommend.
… moreThe service was equally exceptional. Jackson and Ken were incredible — warm, attentive, and genuinely a step ahead the entire night. They anticipated what we needed before we even knew we needed it, which is rare and so appreciated.
And the food… absolutely unreal. Every dish was plated like a work of art, but it wasn’t just beautiful — it was next level delicious. Standouts for us were the beef tartare, mafaldine pasta, wagyu pasta, oeufs and eggs, and the lamb — each one better than the last. And I have to call out the roasted potatoes, because they may have been the best thing on the table — such a creative, unique presentation and unbelievably good.
This place is a total gem and I genuinely cannot wait to go back. Highly recommend.
Sun Lee
Amazing Cocktails!
Chef Travis’s talent was showcased in every single bite. Every course was bright, light, rich, decadent, savory, thoughtful, precise, and full of flavor. The lobster and bouillabaisse were exceptional, and the black truffle hazelnut gnocchi is easily the best thing I’ve ever eaten. Our citrus dessert was ohhh too good!
Also valet was very accommodating, thank you Tyler.
If you haven’t made a reservation yet, I can’t recommend it enough. Thank you to everyone who made this Sunday night one of the best dining experiences I’ve had in a very long time, the entire evening was incredible and I can’t wait to come back!
… moreChef Travis’s talent was showcased in every single bite. Every course was bright, light, rich, decadent, savory, thoughtful, precise, and full of flavor. The lobster and bouillabaisse were exceptional, and the black truffle hazelnut gnocchi is easily the best thing I’ve ever eaten. Our citrus dessert was ohhh too good!
Also valet was very accommodating, thank you Tyler.
If you haven’t made a reservation yet, I can’t recommend it enough. Thank you to everyone who made this Sunday night one of the best dining experiences I’ve had in a very long time, the entire evening was incredible and I can’t wait to come back!
Breeana Arellano
Fleurette was excellent from start to finish.
Shoutout to Ashlynn for amazing service, Lizbeth for being so attentive, and Natalie for absolutely crushing the cocktails. Truly no notes.
The leeks were a standout. I love when a humble vegetable gets its moment. The beef tartare was also unreal with those thin, buttery toasts.
Cocktails were fantastic!! The truffle pasta was delicious though the truffle definitely stole the show. We’ll be back for the lemon pasta next time. The duck and potatoes were both perfectly done.
Great food, great service, great drinks. Can’t wait to come back.
… moreShoutout to Ashlynn for amazing service, Lizbeth for being so attentive, and Natalie for absolutely crushing the cocktails. Truly no notes.
The leeks were a standout. I love when a humble vegetable gets its moment. The beef tartare was also unreal with those thin, buttery toasts.
Cocktails were fantastic!! The truffle pasta was delicious though the truffle definitely stole the show. We’ll be back for the lemon pasta next time. The duck and potatoes were both perfectly done.
Great food, great service, great drinks. Can’t wait to come back.
Teffy
There is a rare kind of magic happening at Fleurette. Under the visionary direction of Chef Swikard, the restaurant offers a revolutionary take on French-Mediterranean dining that feels both timeless and daring. The service is regal, the ambiance is peak sophistication, and the execution is flawlessly on par with icons like Calibre. For those who demand excellence and appreciate the finer nuances of hospitality, Fleurette is the season’s most essential reservation. A 10/10 experience for any connoisseur of luxury.
Shout out to chef Swikard, Kevin, Clyde and team for the amazing experience.
… moreShout out to chef Swikard, Kevin, Clyde and team for the amazing experience.
Gustavo Pena
I am still savoring the magic of my NYE dinner at Fleurette. The service was impeccable, with attentive and knowledgeable staff who made us feel like esteemed guests. Every detail was meticulously handled, from the amuse-bouche to the final dessert course.
The wine pairings were a true highlight, expertly crafted to elevate each dish. The sommelier’s recommendations added depth and complexity to the already stunning food.
The food was nothing short of extraordinary, with each dish showcasing the chef’s creativity and skill. The Gnocchi course with white truffles was a standout a sublime marriage of flavors and textures that left us wanting more. The presentation was equally impressive, with each plate a work of art.
Fleurette delivered an unforgettable dining experience, making it the perfect way to ring in the New Year. The atmosphere was elegant and sophisticated, with a warm and inviting ambiance that made us feel right at home.
If you’re looking for a truly exceptional dinner in San Diego, look no further than Fleurette. Bravo!
… moreThe wine pairings were a true highlight, expertly crafted to elevate each dish. The sommelier’s recommendations added depth and complexity to the already stunning food.
The food was nothing short of extraordinary, with each dish showcasing the chef’s creativity and skill. The Gnocchi course with white truffles was a standout a sublime marriage of flavors and textures that left us wanting more. The presentation was equally impressive, with each plate a work of art.
Fleurette delivered an unforgettable dining experience, making it the perfect way to ring in the New Year. The atmosphere was elegant and sophisticated, with a warm and inviting ambiance that made us feel right at home.
If you’re looking for a truly exceptional dinner in San Diego, look no further than Fleurette. Bravo!
Hal Jurgensen
Fleurette is an absolute gem. Chef-Owner Travis Swikard delivers exceptional French Mediterranean cuisine that’s as refined as it is inviting. Every dish bursts with creativity, balance, and care. The service is equally outstanding — professional, attentive, and genuinely warm. From the elegant atmosphere to the flawless execution, Fleurette sets a new standard for dining excellence. Oeuf’s and Eggs may be the most viral dish in the next coming months, the presentation and taste is out of this world – you have to get it. Cocktails were also great, we got the “Del Mar” solely because that’s where we’re from and it tasted like cucumbers on your eyelids at a health and wellness spa drink – so refreshing. Harris Ranch Beef was our main, the NY strip was perfectly cooked and the beef cheek may be the softest meat I’ve ever had in my life. I had extremely high expectations with Fleurette and I’m so glad you completely blew us away last night. Can’t wait to come back!
… moreSoftwave
From the very first cocktails, James immediately had our trust. We asked him to guide us through the evening, and every recommendation was spot on. His attention and awareness set the tone for the entire experience.
Chef Travis’s talent was showcased in every single bite. Every course was bright, light, rich, decadent, savory, thoughtful, precise, and full of flavor. The lobster and bouillabaisse were exceptional, and the black truffle hazelnut gnocchi is easily the best thing I’ve ever eaten. Our citrus dessert was ohhh too good!
Also valet was very accommodating, thank you Tyler.
If you haven’t made a reservation yet, I can’t recommend it enough. Thank you to everyone who made this Sunday night one of the best dining experiences I’ve had in a very long time, the entire evening was incredible and I can’t wait to come back!
… moreChef Travis’s talent was showcased in every single bite. Every course was bright, light, rich, decadent, savory, thoughtful, precise, and full of flavor. The lobster and bouillabaisse were exceptional, and the black truffle hazelnut gnocchi is easily the best thing I’ve ever eaten. Our citrus dessert was ohhh too good!
Also valet was very accommodating, thank you Tyler.
If you haven’t made a reservation yet, I can’t recommend it enough. Thank you to everyone who made this Sunday night one of the best dining experiences I’ve had in a very long time, the entire evening was incredible and I can’t wait to come back!
Justin Schwartz
Incredible. It feels special to be this early to the opening to a restaurant like Fleurette. My wife and I love its sister restaurant, Callie, and we’ve been waiting for Fleurette to open for quite some time.
Service
A few kinks to be worked out, but this restaurant has been open for 6 days, so some grace is needed. Overall, very knowledgeable staff armed with recommendations, professionalism, and kindness. They’re very attentive with water refills and changing out plates and silverware. They weren’t able to recognize my birthday because they opened so recently and didn’t have cards ready, but that’s not a big deal.
Drinks
We had the Del Mar and the Provence. Both were light, refreshing, and unique.
Food
Overall, very impressive. It’s a nice spin on French food that doesn’t feel as inaccessible as purely French restaurants because of the Mediterranean element. The absolute standout menu item is the Oeufs & Eggs. We were blown away. None of the other menu items were regrets, but they also weren’t nearly as show-stopping as the Oeufs & Eggs, which is both beautifully presented and delicious. See my photos for what else we got, but in short, other great items were the Garganelli alla Genovese, the pissaladière, and the roast golden chicken. The chicken does have a bit of a rosemary flavor, but I happen to love rosemary. The sauce and the crispy skin are amazing.
Fleurette vs Callie
It’s inevitable to compare sister restaurants. I do enjoy Mediterranean food more than French food, so overall Callie is the winner, but even at its early stages, Fleurette holds its own. The astounding Aleppo Chicken at Callie is hard to beat, but you could say the same about the Oeufs & Eggs at Fleurette. Ultimately, they’re different, and they’re both worth it.
Recommended?
Yes. I will be back.
… moreService
A few kinks to be worked out, but this restaurant has been open for 6 days, so some grace is needed. Overall, very knowledgeable staff armed with recommendations, professionalism, and kindness. They’re very attentive with water refills and changing out plates and silverware. They weren’t able to recognize my birthday because they opened so recently and didn’t have cards ready, but that’s not a big deal.
Drinks
We had the Del Mar and the Provence. Both were light, refreshing, and unique.
Food
Overall, very impressive. It’s a nice spin on French food that doesn’t feel as inaccessible as purely French restaurants because of the Mediterranean element. The absolute standout menu item is the Oeufs & Eggs. We were blown away. None of the other menu items were regrets, but they also weren’t nearly as show-stopping as the Oeufs & Eggs, which is both beautifully presented and delicious. See my photos for what else we got, but in short, other great items were the Garganelli alla Genovese, the pissaladière, and the roast golden chicken. The chicken does have a bit of a rosemary flavor, but I happen to love rosemary. The sauce and the crispy skin are amazing.
Fleurette vs Callie
It’s inevitable to compare sister restaurants. I do enjoy Mediterranean food more than French food, so overall Callie is the winner, but even at its early stages, Fleurette holds its own. The astounding Aleppo Chicken at Callie is hard to beat, but you could say the same about the Oeufs & Eggs at Fleurette. Ultimately, they’re different, and they’re both worth it.
Recommended?
Yes. I will be back.
Ray Ehscheid
Flew in from New York for an unforgettable evening and it delivered on every level. Every dish was absolutely delicious, beautifully presented, and thoughtfully balanced from start to finish. Highlights included a playful take on a dirty martini, crisp barbajuans, winter pumpkin and chestnut doppio agnolotti, and a standout bacon-wrapped California sturgeon. The precision, flavor clarity, and restraint across the menu were exceptional. Even on a cool evening, a brief walk through the garden hinted at what will be a special outdoor experience come spring. Thrilled for the chef and excited to watch his continued growth and impact on the San Diego dining scene.
… moreAshley Liu
Atmosphere was lovely. Waitstaff were all wonderful!
However, the food is on the saltier side and unfortunately, the main dish of Tagliolini was far too salty and it was increasingly difficult to ingest with each bite. Vacherin dessert was light and refreshing.
Be aware for the 4% automatic surcharge to the bill.
Will come back again to give it another try in a year
… moreHowever, the food is on the saltier side and unfortunately, the main dish of Tagliolini was far too salty and it was increasingly difficult to ingest with each bite. Vacherin dessert was light and refreshing.
Be aware for the 4% automatic surcharge to the bill.
Will come back again to give it another try in a year