Marbella Oyster Bar is expected to open later this year at 133 Daphne Street in Leucadia, taking over the former home of Peace Pies just months after the longtime raw vegan restaurant permanently closed its North County location. The restaurant marks the first independent concept from chef Armando Martin del Campo and business partner Jhonathan Velazquez, who are betting that a simple, ingredient-driven approach to seafood will resonate with diners in one of San Diego County's most competitive coastal dining markets.
Located just behind the new Coast Thai-Way and a short walk from Coast Highway 101, Marbella arrives at a property that has experienced significant change over the past several years. The space originally housed Peace Pies' Leucadia outpost before a devastating 2019 fire destroyed the restaurant and several neighboring businesses. After years of rebuilding efforts and community anticipation, Peace Pies reopened in January 2024, only to announce its closure in March of this year due to ongoing financial challenges.
Now the property is being reimagined as a minimalist oyster bar focused on sustainably sourced seafood and techniques inspired by Japanese, French and Mexican culinary traditions. According to Martin del Campo, Marbella's philosophy centers on allowing high-quality ingredients to speak for themselves. Rather than relying on elaborate preparations or trend-driven dishes, the menu is expected to emphasize fresh seafood served with restraint and precision.
Guests can anticipate a selection of oysters, crudo, sashimi, ceviches, seafood tacos, salads and rice dishes, along with a handful of land-based offerings. Martin del Campo has indicated the menu will likely include at least one steak dish, drawing on more than a decade of experience exporting beef between Mexico and the United States.
One of the restaurant's most distinctive features may be its planned use of ikejime, a traditional Japanese fish processing technique widely regarded by chefs and seafood experts as one of the most humane and effective methods for preserving quality. The process is designed to reduce stress in the fish immediately after harvest, resulting in improved texture, flavor and shelf life. While common in Japan, the technique remains relatively uncommon in Southern California restaurants due to the specialized training required.
The approximately 30-seat restaurant is expected to feature a simple indoor-outdoor design with an open seafood bar where guests can watch preparations take place in front of them. Martin del Campo has described the concept as drawing inspiration from the seafood bars of Spain's Basque Country and the casual communal dining culture found throughout Mexico. The beverage program will center on a European-leaning wine list featuring selections from Spain, France and Italy, supplemented by wines from California and Mexico.
For Martin del Campo, Marbella represents the culmination of years spent working in professional kitchens throughout Mexico and the United States. The chef attended culinary school in Mexico before building experience in restaurants on both sides of the border, eventually deciding the time was right to launch a concept of his own.
The opening also reflects the continued evolution of Encinitas' dining scene, which has increasingly attracted ambitious independent operators seeking to establish chef-driven restaurants outside of downtown San Diego's core hospitality districts. In recent years, the city has welcomed a wave of new concepts ranging from artisan coffee shops and pizza bars to Michelin-recognized restaurants and destination dining experiences.
If successful, Marbella may be only the beginning. Martin del Campo has indicated hopes of eventually growing the concept into a larger restaurant group, with additional projects potentially following in the years ahead.
Marbella Oyster Bar is expected to open in late summer or early fall 2026 at 133 Daphne Street in Encinitas. For more information, follow @marbellaoysterbar on Instagram.
Originally published on May 26, 2026. Information first reported by Beth Demmon of San Diego Magazine.
