Michele StuevenThe typical trajectory when heading towards San Diego is either to head straight into town or turn off anywhere beachside. But if you veer off to the left to the mountainside of Carmel Valley and follow the tree-lined canyon roads for about six miles, you’ll come upon what appears to be an intricate Persian Palace in the middle of nowhere. It’s the Fairmont Grand Del Mar.
Located midway between Oceanside and downtown San Diego in the Los Peñasquitos Canyon Preserve, the gated 249-room resort sits on 400 acres of pristine coastal canyon with wide open spaces for exploring safely, an award-winning golf course, a five-star spa, four heated pools, tennis, pickleball, outdoor and indoor fitness centers, hiking trails, and offers horseback riding.
The elegant guest rooms and suites feature spacious marble bathrooms with deep soaking tubs, expansive balconies and terraces, and spectacular views of the resort gardens, Grand Golf Club, or Los Peñasquitos Canyon Preserve.
Courtesy Fairmont Grand Del Mar
The jewel of the crown is Amaya, an elegant and zen restaurant that features breakfast, lunch, and dinner in a setting that feels more like the mountains of Morocco than San Diego.
Creative Director of Beverage Jason Sorge, who spent a decade at Montage in Beverly Hills, oversees the cocktail program, and Chef de Cuisine Tushar Kandalgaonkar, who recently signed on, brings a globally diverse perspective to a menu combining his Mumbai roots with seasonal California produce and flavors of the Mexican border.
The green grape gazpacho combines delicate cucumber caviar in a dill tart with white balsamic gel. The spring lamb duo comes with a juicy chop and the belly, and the tortilla tetelas are gently stuffed with Jidori chicken, Oaxaca cheese, topped with pickled serrano, served with a pine nut, almond, and sesame white mole.
Green grape gazpacho (Michele Stueven)
Salmon tartine (Michele Stueven)
For brunch on the breezy patio overlooking the surrounding hills, there’s a sourdough salmon tartine with pickled onions and colorful herb flowers that mirrors the stained glass windows of St. Paul’s Cathedral in San Diego’s Banker’s Hill.
Room service is served all day, and a treat for breakfast on the balcony or terrace of the palatial estate that was designed by architect Robert Altevers of Altevers Associates as an homage to the legendary, early 20th-century architect Addison Mizner, heavily featuring Mediterranean Revival and Spanish Colonial. Start the day off with the breakfast burrito with scrambled eggs and chorizo, chilaquiles with pulled chicken, or huevos rancheros.
There are seasonal activities that take place year-round at the resort. On the Fourth of July, the property will have a Grand Fourth of July Weekend Celebration planned to honor America’s 250th anniversary.
Fairmont Grand Del Mar (Michele Stueven)
The 250 Grand Tasting Menu is available on the weekend of Friday, July 3, and Saturday, July 4 at Amaya. The five-course tasting menu reflects regional flavors and historic influences, from coast to coast. Complementing the menu is a curated selection of beverage pairings, featuring fine wines and craft cocktails. Reservations can be made HERE.
Fireworks Show at The Grand
On Friday, July 3, in the Grand Social section of the property, for an evening at Red, White & Brews with David Rosales, wood-fired cuisine and music in a festive, laid-back atmosphere perfect for couples and families. As the sun sets and the canyon begins to glow, a fireworks display will light up the night sky starting around 9 p.m. over the sprawling lawn. Reservations can be made HERE.
Red, White & Brews at Grand Social
Saturday, July 4, will be an evening filled with ice-cold brews, bites, and a soundtrack of classic rock, country, and all-American anthems.
Courtesy Fairmont Grand Del Mar
Equestrian Center, Courtesy Fairmont Grand Del Mar