The story
Since 2008, Gjelina has been a steady presence on Abbot Kinney Boulevard, a restaurant that grew out of founder Fran Camaj’s personal history — named for his mother — and evolved into a cornerstone of the Venice food scene. It earned a Michelin Recommended distinction for 2026, a recognition that aligns with its unfussy, ingredient-driven approach.
The kitchen works from a place of simplicity and purpose, sourcing from Southern California farmers, ranchers, and fishermen. The menu is produce-forward and changes with the seasons, offering a wide range of contemporary dishes that unfold across lunch and dinner. Vegetables get careful treatment — grilled yu choy with tahini and bottarga furikake, coal-roasted conehead cabbage with bagna cauda, or wood-roasted cauliflower with garlic, chili, and vinegar. Pasta appears in forms like nettle bucatini cacio e pepe and saffron spaghetti with bottarga. Pizzas emerge from the oven with toppings that range from pomodoro to housemade chorizo to nettle and burrata.
The space itself is comfortable and airy, with outdoor seating for those who want to watch the street. Reservations are accepted, and takeaway is available for a quick meal at home. Gjelina is open daily from 9am until 10:30pm, with an afternoon menu between 2:30 and 4:30pm.
It’s the kind of restaurant that doesn’t try to impress with fuss — it lets the ingredients and the cooking speak. That quiet confidence has kept it a local staple for over fifteen years, and the Michelin nod only confirms what regulars already know.
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