San Diego Restaurant Week returns Jan. 25–Feb. 1, offering prix-fixe menus and a countywide dining ‘passport’
A weeklong dining event spanning neighborhoods across San Diego County
San Diego Restaurant Week is scheduled to run from Sunday, January 25, 2026, through Sunday, February 1, 2026, bringing a concentrated burst of prix-fixe dining to restaurants across the county. The format is designed to encourage diners to move beyond their usual choices—functioning as a de facto “culinary passport” that makes it easier to sample multiple neighborhoods and cuisines within a single week.
Organizers describe the winter edition as an eight-day program featuring more than 100 participating restaurants. The event is presented by the California Restaurant Association, and it is held twice a year, with a second 2026 edition listed for September 13–20.
How the pricing works, and what diners can expect
Restaurant Week menus are structured around preset price points rather than a single uniform deal. Participating restaurants publish special Restaurant Week offerings, typically built around multi-course meals. Event materials for the 2026 winter edition describe two-course lunch and three-course dinner options, with advertised starting prices at $30.
Unlike ticketed food festivals, diners generally do not need passes, coupons, or tickets to participate. Reservations are encouraged, particularly for popular dining rooms and prime dinner hours, while walk-ins may be accepted depending on the restaurant’s policy and capacity.
- Dates: January 25, 2026 through February 1, 2026
- Geography: multiple locations across San Diego County, spanning numerous neighborhoods
- Menus: restaurant-specific prix-fixe offerings, published in advance
- Reservations: recommended; availability varies by restaurant
Why it’s described as a “culinary passport”
The “passport” idea reflects how the event is structured: instead of one centralized venue, the experience is distributed across dining rooms—from coastal destinations to inland neighborhoods—allowing diners to create their own itinerary. Menu publication ahead of time also shifts decision-making toward planning and comparison, as diners can review options before booking tables.
Operational flexibility for restaurants, and a charitable component
Restaurant Week materials indicate that participating restaurants can tailor menus and price points, including the option to frame a meal as “three items” rather than “three courses.” Examples described for these bundles include combinations that may incorporate beverages, shared plates, entrées, or desserts.
Separately, a published event listing for the winter 2026 edition describes a partnership benefiting Restaurants Care, a nonprofit that provides relief grants to California restaurant workers. The listing states that a portion of each participating restaurant’s fee supports restaurant employees in need.
San Diego Restaurant Week is designed as a self-guided program: diners choose restaurants, review set menus in advance, and book directly with participating locations.
What to watch for ahead of opening day
Participation is not uniform across all restaurants in the region, and menus vary widely by cuisine, neighborhood, and price point. Diners planning a multi-stop week will typically want to confirm Restaurant Week availability, menu details, and reservation windows directly with the restaurants they intend to visit.