Cameron Mitchell Restaurants' first oceanfront concept and the largest Del Mar to date, this Mediterranean room arrived in November 2025 on the ground floor of the Auberge Beach Residences, in the former Dune space just north of Sunrise Boulevard. The kitchen is led by executive chef Mitch Brumels, a Culinary Institute of America graduate who logged years across Ocean Prime kitchens in Denver, Atlanta, Philadelphia and Boston before opening Del Mar Columbus. Across more than 17,000 square feet — pale woods, warm neutrals, big windows on the Atlantic — the menu draws from Greece, southern Spain, Morocco, Italy and France: an open-fire shellfish tower served tableside, lobster spaghetti with Calabrian chili, truffle agnolotti, sea bass in heirloom-tomato broth. Come for the rare beachfront table in Fort Lauderdale.