Atelier Manna comes from chef Andrew Bachelier, whose career took him through Addison alongside chef William Bradley, into the Executive Chef role at Cucina Enoteca, and later to opening Campfire and founding Jeune et Jolie. After stepping back from that run, he and his wife Larah Bachelier, who designed the space, opened Atelier Manna in Encinitas as their next project — her as co-owner and designer, him back in the kitchen.
The concept leans into food as wellness: a globally-inspired brunch menu shaped by the Blue Zones' focus on whole, unprocessed ingredients and local produce, paired with a rotating lineup of market-driven, spirit-free "vitality tonics." The room itself blurs workspace and dining room, lined with cookbooks, ceramics, and touches collected from the Bacheliers' travels.
The restaurant has earned a Michelin Bib Gourmand in both the 2025 and 2026 guides, and has built a reputation as one of the more photogenic dining rooms in the area. Feedback on the day-to-day experience varies — some visits are described as polished and memorable, while others point to a rushed pace, service that swings from visit to visit, and portions or execution that don't always match the price.
The concept leans into food as wellness: a globally-inspired brunch menu shaped by the Blue Zones' focus on whole, unprocessed ingredients and local produce, paired with a rotating lineup of market-driven, spirit-free "vitality tonics." The room itself blurs workspace and dining room, lined with cookbooks, ceramics, and touches collected from the Bacheliers' travels.
The restaurant has earned a Michelin Bib Gourmand in both the 2025 and 2026 guides, and has built a reputation as one of the more photogenic dining rooms in the area. Feedback on the day-to-day experience varies — some visits are described as polished and memorable, while others point to a rushed pace, service that swings from visit to visit, and portions or execution that don't always match the price.