Seafood lovers in Encinitas have something new on the horizon this fall: Marbella Oyster Bar, a cozy indoor-outdoor spot from chef-owner Armando Martin del Campo and partner Jhonathan Velazquez. The 30-seat restaurant, slated to open in August or September 2026 at 133 Daphne Street, behind Coast Thai-Way, will focus on oysters and straightforward seafood dishes, using Japanese and French techniques with a subtle Mexican twist. Expect a wine list leaning heavily toward European and an open seafood bar where guests can sit at the counter and watch the team at work.
According to San Diego Magazine, Marbella is the first restaurant for Martin del Campo and Velazquez. Martin del Campo, who attended culinary school in Mexico and has cooked in kitchens in both Mexico and the U.S., told the outlet he plans to source ingredients locally when he can. The partners said the menu will feature oysters, crudo, sashimi, Spanish bomba rice, tacos on non-GMO corn tortillas, salads and ceviches, and that they are aiming to serve both lunch and dinner.
Menu and technique
"The ceviches won't be too spicy," Martin del Campo told San Diego Magazine. In the kitchen, the team plans to use the ikejime technique to process fish, a method intended to maximize freshness and umami. Beyond oysters, the menu will blend Japanese and French approaches with Mexican accents: delicate crudos alongside Spanish bomba rice and tacos, all coming out of a compact raw bar.
Space and service
The indoor-outdoor dining room seats about 30 guests and features an open seafood bar where solo diners and date-night couples can watch fish being prepped right in front of them. A LinkedIn post from a broker confirms the team has secured a brick-and-mortar site in Leucadia, suggesting lease details are locked in while the partners finish the build-out. Marbella is taking over the former Peace Pies space, tucked behind Coast Thai-Way, and is planning a minimalist decor to keep the spotlight firmly on the food.
What's next
Martin del Campo said he hopes Marbella will be the first of several concepts under their restaurant group, with the potential for a more fine-dining-focused project down the line. For now, the duo is concentrating on opening this late summer and dialing in a tight menu that centers on fresh, ikejime-processed fish and an approachable wine program.
