CTZN

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CTZN A bold fusion of Basque tradition and California creativity, CTZN reimagines Basque rituals and flavors with a West Coast spirit.

10/15/2026

They say “stressed” spelled backwards is “desserts.” And we couldn’t agree more.

Treat yourself to a slice of our rich, creamy Basque cheesecake, served with roasted wild berry compote on the side. A little indulgence never hurt anyone.

Heading straight to CTZN because it’s officially w**e o’clock.Come check our w**e selection🍷 **e **eoclock
10/13/2026

Heading straight to CTZN because it’s officially w**e o’clock.

Come check our w**e selection🍷

**e **eoclock

Paella is more than what meets the pan. 🥘Swipe through to discover a few things you may not know about paella, then come...
10/07/2026

Paella is more than what meets the pan. 🥘

Swipe through to discover a few things you may not know about paella, then come share one around the table with us at CTZN.

The art of a bartender lies within the balance between precision and creativity, technique and instinct. Every shake, po...
10/01/2026

The art of a bartender lies within the balance between precision and creativity, technique and instinct. Every shake, pour, and finishing touch is part of their craft.

The Art of Bartending 🥃

Why choose just one? Our Pintxo Flight gives you a little taste of everything, all in one plate. The perfect way to try ...
09/28/2026

Why choose just one? Our Pintxo Flight gives you a little taste of everything, all in one plate. The perfect way to try a few different bites and find your favorite.

We want to congratulate Chef Juan’s restaurant Mesa Agricola on making The New York Times’ 2026 restaurant list. His ded...
09/18/2026

We want to congratulate Chef Juan’s restaurant Mesa Agricola on making The New York Times’ 2026 restaurant list. His dedication, creativity, and the amount of time and care he puts into every dish truly shows. We are incredibly proud to see his work recognized.

Congratulations, Chef Juan!

We want to congratulate Chef Juan on making The New York Times 2026 restaurant list. His dedication, creativity, and the...
09/18/2026

We want to congratulate Chef Juan on making The New York Times 2026 restaurant list. His dedication, creativity, and the amount of time and care he puts into every dish truly shows. We are incredibly proud to see his work recognized.

Congratulations Chef Juan!

09/16/2026

Pre service, the kitchen has its own rhythm.

Every dish starts with mise en place, ingredients prepped, stations set, and everything in its place.

Slowly, the kitchen comes alive, the aromas fill the air, and service begins.

Olives are an important part of Basque cuisine, bringing a rich and balanced flavor to many dishes. They add a salty bit...
09/14/2026

Olives are an important part of Basque cuisine, bringing a rich and balanced flavor to many dishes. They add a salty bite throughout Basque cooking and in classic pintxos like the Gilda. We serve our olives with fresh orange cuts, which adds freshness and a citrusy contrast. 🫒🍊

We value high-grade ingredients here in CTZN and our Jamón Ibérico is no exception.There’s a story behind what makes thi...
09/02/2026

We value high-grade ingredients here in CTZN and our Jamón Ibérico is no exception.

There’s a story behind what makes this Basque delicacy so special. Swipe through to learn a little more about the Jamón Ibérico we proudly serve here at CTZN.

Address

343 South Highway 101 Suite 110
San Diego, CA
92075

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