Basque-inspired tapas restaurant CTZN opens in Solana Beach

Solana Beach boasts a new modern tapas restaurant, now open in the mixed-use Sandbox building on Highway 101.

CTZN pays tribute to the Basque region of Europe, between Southwest France and Northern Spain. The eatery specializes in pintxos, the Basque equivalent of tapas, and serves up charcuterie, paellas and dishes meant to be shared, paired with inventive cocktails and wine from all over Basque country, from riojas to sparkling txakolina.

CTZN is owned by the sister and brother team of Karine Beers and Willy Wu Jye Hwa. Ten years ago. they opened their first coffee shop in La Jolla, La Clochette Cafe, and recently opened a second location in Mission Valley. CTZN, a restaurant three times the size of the coffee shop, is their most ambitious effort and one very close to their hearts.

“We’re both from Madagascar. We came here to study and we ended up loving San Diego,” said Beers, who is half French. “We go to France all the time and travel through the Basque country and we really fell in love with their culture, their fascination for food and their traditions.”

The menu was developed with culinary director Matthew Crawford, who has a passion for wood-fired grilling—an important aspect of the Basque region.

The tapas, or pintxos, are bite-sized “tiny masterpieces” featuring smoked fish, slow-cooked meats and veggies. “When you bar hop in the Basque region, it’s the appetizer that comes with a drink—it’s always high-quality ingredients, it’s really a way to try the local produce,” Beers said of the Basque tradition of a “foodie crawl,” wandering from bar to bar for pintxos and wine.

CTZN’s shareables (called “raciones” ) include local blue fin tuna tartar, grilled prawns, charred carrots, wood-fired squid, wild mushrooms served with a yam puree, macerated truffles and roasted hazelnuts and local beets in a peach vinaigrette with smoked Macrona almonds. “Hearty” main courses include seared California trout, wood-fired New York strip steak and fire roasted imported jamón ibérico.

So far, Beers said the wood-fired grilled items have been popular and the paellas have been a hit. The cocktail program also plays a big part, with crafted drinks inspired by the Basque region’s coastal, mountain and forest areas, like the Sirimiri, a light, refreshing gin cocktail with homemade lavender syrup and an olive oil and fresh herb blend.

With a completely blank slate to work with in the new Sandbox space, CTZN’s interiors are modern and distinctly unique, warm neutrals and natural textures paired with pops of playful features like bubble-inspired light fixtures and bright yellow chairs at the bar. The windows in the front roll up to the 101 and a large patio invites outdoor dining.

“I think we are very fun,” said Beers, who said there has been a positive reception from locals who enjoying the influx of new dining options that have opened this year, including Lana, Rustic Root and now CTZN, with its unique offering. Many customers have actually visited the Basque region, she said, and they already have regulars. “It’s nice to see something different, especially in Solana Beach. It’s very exciting to see something new.”

CTZN is open Tuesday through Saturday from 4 p.m. to 10 p.m. at 343 South Highway 101, suite 110. For more information visit ctzn-sd.com