Lielle Fine Dining in Pico-Robertson: $150 Four-Course Menu

Lielle is the newest name on the Los Angeles fine dining list, and one of the easiest starred meals in the city to understand. Chef Marcus Jernmark serves a four-course set menu for $150 in a subterranean dining room at 9575 W Pico Blvd in Pico-Robertson, Wednesday through Sunday, and in June 2026 the Michelin Guide gave it a star in its first year. The room is relaxed, the wine is all Californian, and the food changes with what local farmers bring in.

Jernmark is a Swedish chef who made his name running the kitchen at Aquavit in New York and who also cooked at Frantzén in Stockholm, which holds three Michelin stars. He opened Lielle in February 2026 in the building that had housed Manzke, Walter Manzke's Michelin-starred tasting room, which closed in March 2024. Lielle uses the lower floor, which the restaurant describes simply as a subterranean restaurant.

The star came quickly. At the California ceremony in San Diego on June 24, 2026, Lielle was one of six Los Angeles restaurants to earn a star, and one of five for which it was a first. In September the team opened Marée, an à la carte bistro and wine bar upstairs that moves between California and Paris, so the building now holds two of Jernmark's restaurants.

The format is a single four-course set menu at $150. The menu is shaped by the restaurant's relationships with local farmers, ranchers, artisans and winemakers, and it changes routinely, so treat the dishes posted on the website as a guide to the style rather than a promise. A recent menu opened with ikejime Japanese snapper with fermented plum, eggplant and marigold vinegar.

That was followed by sea bream cooked as a barbecue course with mussels, fennel marmalade and bouillabaisse, then dry-aged dairy cow with chewy beet, chestnut koji cream and yuzu pepper. Dessert was a tres leches with salted milk ice cream, anise hyssop mousse, dried milk skin and cured citrus. Four courses means a shorter evening than most starred menus, closer to a long dinner than an event.

The kitchen accepts gluten intolerances, with the warning that cross-contamination can happen, but it cannot cook for celiac disease, wheat allergy, milk protein allergy, allium allergy or vegan diets, because those changes would alter the dishes too much. List every guest's requirements when you book, since a restriction added after confirmation can trigger the cancellation policy.

Lielle's beverage program serves only California wine. The restaurant's reasoning is that the wines come from the same soil and climate as the produce in the kitchen, and that they match the energy of the cooking. Beverage director Phil South runs the list, and the full beverage list and corkage policy are posted on the restaurant's website.

If you want a drink before dinner or a glass afterward, go upstairs to Marée, which the restaurant suggests for exactly that. Downstairs, the bar and kitchen counter were refitted in August with comfortable chairs and new lamps, and they are the best seats for solo diners or anyone who wants to watch the cooks plate each course.

The restaurant calls its service guest-centered, favoring genuine and intentional hospitality over formality. On the floor, Christian Philippo is service director, Elin Andersson is restaurant manager and Bruce Lee is lead captain. In the kitchen, sous chefs Matt Devorick and Jesse Kwolek work under Jernmark, with Sophia Bryan, Max Goldstein and Diego Gonzalez as lead chefs. Andrea Jernmark is listed as head of brand and artistry, and the restaurant also runs a small online shop it calls Lielle's Treasures.

The restaurant also takes a seasonal pause. In 2026 it closed for a summer break and reopened on August 12, with reservations for August, September and October opening at once. Since then, the team has released tables two months ahead.

Reservations are released at 10 am every day on a rolling basis, 60 days in advance, through OpenTable. If you need a Friday or Saturday, check at 10 am exactly two months before the date. Dinner reservations run Wednesday to Sunday from 5:30 pm to 9 pm.

A 4 percent charge is added to every check for Healthy LA, the restaurant's employee-wellness program, which funds health coverage and other benefits for full-time staff. The restaurant says the program is optional and the charge will be removed if you ask. On the $150 menu, the charge adds $6 per person, so two guests pay $312 before drinks, tax and tip.

Valet parking is available for $20, and there is some street parking in the neighborhood. Lielle sits on Pico Boulevard in Pico-Robertson, close to the Beverly Hills city line, and the strip around it is lined with kosher bakeries, delis and small shops, so arriving early on foot is easy if you park a few blocks away.

For a walk before a 5:30 pm table, head west along Pico to the Museum of Tolerance, the Simon Wiesenthal Center's museum, which sits on the boulevard at Roxbury Drive. From there, Roxbury Drive leads north into Beverly Hills' residential streets, a quiet stroll under tall palms. Come back the same way and finish with a glass at Marée upstairs.

Address: Lielle, 9575 W Pico Blvd, Los Angeles, CA 90035, in Pico-Robertson; the dining room is below street level. Email: reservations@lielle.la. Reservation hours: Wednesday to Sunday, 5:30 pm to 9 pm. Menu: four-course set menu, $150 per person. Recognition: one Michelin star, 2026.

Booking: OpenTable, released at 10 am daily, 60 days ahead. Diets: gluten intolerance accommodated; no celiac, wheat, milk-protein or allium allergies, and no vegan menus. Fees: optional 4 percent Healthy LA charge. Wine: California only. Parking: $20 valet or street parking. Upstairs: Marée, an à la carte bistro and wine bar run by the same team.