By Jody Robinson
There’s a particular kind of evening that lingers long after the last bite – when service feels intuitive, the room hums just enough, and each course seems to arrive with purpose. That was my experience dining at ILYA, San Clemente’s newest Mediterranean destination from acclaimed chef and restaurateur Charbel Hayek, whose culinary point of view feels both worldly and warmly personal.
From the moment we stepped inside on a recent date night, my husband Tim and I felt that ILYA sets a tone of relaxed sophistication. Inspired by the Cycladic islands, the space is washed in airy whites and coastal blues, with natural textures that soften the modern lines. An open kitchen anchors the room, where wood fire flickers like a heartbeat, offering a quiet reminder that this is a restaurant grounded in craft. Service was excellent throughout the evening – polished but never stiff, with staff genuinely invested in guiding the experience.
We began, as one should here, with appetizers designed for sharing. The meatballs, deeply savory and perfectly tender, arrived bathed in a rich, herb-forward sauce that hinted at Hayek’s Lebanese roots without leaning heavily on nostalgia. The mezze platter was a standout – house-made hummus, muhammara, and (my personal fave) babaghanouj, each vibrant and distinct, accompanied by warm, freshly baked pita. It was the kind of opening that invites conversation and slows the pace of the table in the best way.
Seafood plays a starring role at ILYA, and for good reason. The branzino was delicately cooked, its crisped skin giving way to moist, flaky flesh, accented by bright Mediterranean flavors that felt clean and confident. The Dover sole, a dish that leaves little room for error, was executed with restraint and precision – elegant, buttery, and deeply satisfying without being heavy. Both dishes reflected Hayek’s Western Mediterranean focus, drawing inspiration from the coasts of France, Italy, and Spain while allowing the quality of the ingredients to speak first.
For those leaning landward, the chicken entrée proved equally thoughtful – juicy, well-seasoned, and elevated by subtle spice and flame-kissed depth. It was comfort food refined, the kind of dish that appeals across palates without sacrificing personality.
Dessert arrived with a sense of ceremony. The lemon tarte was a perfect finale – bright, balanced, and not overly sweet, with a silky citrus filling and crisp crust that echoed the coastal theme of the menu. It cleansed the palate while still feeling indulgent, a rare and welcome combination.
Chef Charbel Hayek, known for his celebrated Los Angeles restaurants Ladyhawk and Laya – and his appearances on Top Chef – has created something special with ILYA. This is not simply a new restaurant for San Clemente; it’s a thoughtful evolution of his culinary journey, from Beirut to Los Angeles and now to one of Orange County’s most beloved coastal towns.
ILYA feels destined to become a gathering place – where the rhythm of fire, sea, and season comes together with grace. It’s a restaurant that invites you to linger, to share, and to return – again and again.
