Wolfgang Puck is the godfather of fine dining in Los Angeles, who has catered for the rich and famous for more than 30 years.

At Hotel Bel-Air he serves a menu of modern California cuisine with European and Mediterranean influences. Breakfast, brunch, lunch, afternoon tea and dinner are prepared using fresh seasonal ingredients gathered from local farmer’s markets every week. Everything is made in-house, including a delicious range of breads and pastas, with a menu that is healthy and light but doesn’t skimp on top quality produce or flavor.

Designed by the Rockwell Group, the restaurant embodies understated elegance and features a spacious terrace and cozy booth seating in private alcoves. Relax with a cocktail by the lounge fireplace or visit the bar, which extends outdoors to reveal romantic garden niches.

Ideal For

Leisurely lunches, romantic dinners

Favourite Table

One of the booths at the back.

Signature Dishes

Big Eye Tuna Tartare with Avocado, Chili Aïoli, Black Rice Crisp; Roasted Kabocha Pumpkin Gnocchi with Maine Lobster, Santa Barbara Uni; Jidori Chicken Oregon Chanterelle Mushrooms, Brussels Sprouts Sherry Gastrique, Fresh Bay Jus; and Hazelnut Crunch with Dark Chocolate Crèmeux Pernod Carmel Chocolate Sorbet.