I often mention the investment in drive time in Los Angeles in order to achieve a rewarding dining experience.

Well, last week I unearthed a great place close to home on trendy Montana Avenue in Santa Monica, California.

Montana Avenue is often home to popular yet mediocre restaurants similar to Wilshire Boulevard in Santa Monica, West Hollywood’s La Cienaga Boulevard and Abbott Kinney in Venice…the ‘hoods are groovy, but the food is only relative to the neighborhood. Standing on their own merits, the restaurants usually do not hold up.

Savida defies that theory.

Savida is an intimate restaurant in Santa Monica that has beautifully prepared and fabulous tasting fresh seafood and locally sourced produce.

We opted for the oyster counter and met Omer who was an excellent guide through the menu.

We sampled the house sake to start and found it to be quite enjoyable perhaps not matching the Kitaya Kansansui Junmai Daiginjo at $145, but it was delightful (Carafe $18).

The amuse bouche Olive stuffed with an almond was actually delightful.

The Bread and Seaweed Butter was unique and so very tasty ($8).

The Tomato Panzanella with red onion, bread and zaatar was spectacularly fresh and well seasoned ($19).

The Hamachi Crudo was divine prepared with house made ponzu, dill, mint, cilantro and crispy shallots ($24).

The Tuna Taco Crudo was fresh and delectable with Schug aioli (Middle Eastern blend of herbs, chilies and toasted spices), avocado, pickled radish and pistachio ($11). What spoiled it for me was the corn tortilla. I just don’t enjoy the flavor. The special fish taco was very tasty as well, but once again it was the corn taco. I know flour is not trending, but that’s the way I want to wrap.

The Koshikikari Rice was wonderful and the addition of salmon added to the flavor. I enjoyed, but $11 for a small portion of rice along with the $10 salmon made it pricey. I am aware that Koshikikari or sushi rice is top of the line and more expensive…nevertheless.

The Lobster Roll with truffle aioli and celery was small, but excellent and the bread was stellar ($14).

We were going to skip dessert, but Omer said we must try the Malabi, an Israeli favorite milk pudding which was topped with peaches, nuts and fresh mint. It was outstanding, both light and creamy.

Israeli Executive Chef Dan Smulovitz (seen peeping out from the kitchen) is the culinary mastermind behind Santa Monica’s newest crudo and seafood restaurant.

Smulovitz studied at Le Cordon Bleu in Pasadena and owned two successful restaurants in Israel, including the original Savida.

The 38-seat restaurant has an oyster bar, counter seating with a view of Montana along with outside dining.

Savida is a lovely surprise.

The staff could not have been more welcoming and accommodating.

Good things do come in small packages.

Savida 1303 Montana Avenue Santa Monica, California. Open Tuesday-Saturday 5-9pm. Reservations on Resy. Street parking.