ORLA, at the Regent Santa Monica Beach, was Michael Mina’s oceanfront restaurant on Ocean Avenue, steps from the pier. We went three times before it closed, and it was our favorite restaurant in Santa Monica — this is a record of what it was and why.
The Room
Whitewashed walls, rustic wood beams, terracotta accents, and splashes of teal — a subtle nod to Mediterranean villas rather than an over-the-top theme. Lighting was soft and golden, seating mixed intimate two-tops with larger family-style tables, and the tableware — hand-painted ceramic plates, heavy cutlery, linen napkins — made the whole thing feel considered. It worked equally well for a dressed-up date night or a casual walk-in after strolling Ocean Avenue.
What We Ordered
The bread service was a great way to start — Ceor Bakery bread, eggplant butter, and pickles from the Santa Monica Farmers Market. We also worked through the Market Melons & Halloumi, Kataifi Wrapped Prawns, Black Truffle Saganaki, Zucchini Fritters, and Macaroni Bechamel over our visits. The Tuna Falafel was the one dish I haven’t found anywhere else — genuinely unique.
For mains, the Phyllo-Crusted Sole (delta asparagus, capers, meuniere sauce) was a revelation — crisp, buttery, and packed with flavor in a way I didn’t expect from a phyllo crust. The Black Harissa-Grilled Lamb Chops, served with baby carrots, fava bessara, and lime yogurt, were one of the more popular dishes on the menu. ORLA also served Kona Kampachi with yukon gold potatoes — the fish flown in daily from Michael Mina’s restaurant at the Four Seasons Oahu, where a dedicated fish sommelier hand-selects it.
For dessert, the Passion Fruit Lebnah Cheesecake was delicate and perfumed, and the 24k Golden Baklava Sundae was sweet, crunchy, and worth ordering at least once. Our daughters had the Macaroni with house tomato sauce, Chicken Fingers with fries, and the kids’ ice cream sundae — no complaints from either of them.
The Practical Details
Location was Ocean Avenue in Santa Monica, steps from the pier. We used Waymo to get there and Uber to get home (Waymo wasn’t available that night). Sunset hour was the best time to go for the light. Mains ran $37–75, starters $14–35, and desserts $14–24.
Why It Stuck With Us
ORLA managed something a lot of restaurants try and don’t pull off: elegant enough for a date night, still genuinely welcoming with kids in tow. It’s part of Michael Mina’s restaurant group, and that chef-led attention showed up in details most oceanfront spots skip. We were sorry to see it close, and this review stays up as a record of a place that earned a real place in our rotation while it lasted.
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