Mediterranean recipes, Middle Eastern flavors, and fresh-caught Pacific seafood all come together at one of the best small restaurants on the peninsula, if not in the country. Shlomi Koren, the Cordon Bleu–trained Israeli chef/owner, creates elegant dishes using local ingredients to form an imaginative and ever-changing menu. Try the lamb-eggplant cake with yogurt for an appetizer, follow it up with any of the seafood dishes, and finish with one of Koren’s chocolate desserts (he’s known for airy mousse cakes and soufflés). Unlike restaurants of similar quality in Europe or North America, at Pachanga it’s easy to get face time with the chef—a great way to learn about the day’s catch and get suggestions for what to order. The sun mural and bright-orange interior walls complement the spectacular natural light on the petite terrace.