The highly anticipated concept comes from the brother-sister team behind La Clochette, Willy Wu Jye Hwa and Karine Beers, and will debut on the ground floor of the new mixed-use Sandbox development in the heart of Solana Beach. Described as a "culinary fusion of Basque and California flavors that blends authenticity, sophistication, and celebrations," CTZN draws inspiration from the owners' travels and cultural connections to the Basque region.
"We’re bringing our favorite memories from our Basque bidaia to North County through vibrant cuisine, rich culture, and a lifestyle rooted in connection," they shared via social media, inviting diners to gather around the CTZN table for a journey of their own.
CTZN’s menu is structured to reflect the depth and diversity of Basque cuisine, organized into six categories: Pintxos, Charcutería, Quesos, Raciones, Paellas, and Desserts. Diners can expect everything from delicate small bites and fresh jamón Ibérico to indulgent raciones and three types of sharable paellas made to order with seasonal California ingredients. Standouts teased so far include buttery lomo, spicy chorizo, and house-made charcuterie boards designed for grazing.
The beverage program promises to be just as dynamic, with a selection that channels the spirit of the Basque Coast. The drink menu is said to include options that are coastal and crisp, botanical and bright, or bold and complex - offering a flavorful journey in every glass. A Type 41 beer and wine license has already been secured for the site, confirming that CTZN will serve a full range of wine, beer, and low ABV cocktails, alongside its food offerings.
The restaurant will mark a bold next step for Willy and Karine, who have been active figures in San Diego’s hospitality scene since founding La Clochette in La Jolla in 2015. CTZN will be their most ambitious concept to date, offering not just a meal, but what they call "a lifestyle rooted in connection."
CTZN is expected to open in August at at 343 S. Highway 101, Suite 110, in Solana Beach. For more information, visit ctzn-sd.com.
CTZN’s menu is structured to reflect the depth and diversity of Basque cuisine, organized into six categories: Pintxos, Charcutería, Quesos, Raciones, Paellas, and Desserts. Diners can expect everything from delicate small bites and fresh jamón Ibérico to indulgent raciones and three types of sharable paellas made to order with seasonal California ingredients. Standouts teased so far include buttery lomo, spicy chorizo, and house-made charcuterie boards designed for grazing.
The beverage program promises to be just as dynamic, with a selection that channels the spirit of the Basque Coast. The drink menu is said to include options that are coastal and crisp, botanical and bright, or bold and complex - offering a flavorful journey in every glass. A Type 41 beer and wine license has already been secured for the site, confirming that CTZN will serve a full range of wine, beer, and low ABV cocktails, alongside its food offerings.
The restaurant will mark a bold next step for Willy and Karine, who have been active figures in San Diego’s hospitality scene since founding La Clochette in La Jolla in 2015. CTZN will be their most ambitious concept to date, offering not just a meal, but what they call "a lifestyle rooted in connection."
CTZN is expected to open in August at at 343 S. Highway 101, Suite 110, in Solana Beach. For more information, visit ctzn-sd.com.
Originally published on August 2, 2025.
