GARDINER — To create the menu for Grilla Bowl, owner Thomas Villegas took inspiration from his family’s roots.

His mother encouraged him to always eat healthy.

And his grandfather, who grew up in Hawaii before moving to Los Angeles, regularly made Samoan dishes for Villegas.

With both in mind, Villegas created Grilla Bowl, a restaurant located on Main Street that serves smoothies and bowls with meat, rice and vegetables, each with a unique sauce.

“The Hawaiian Bowl has black forest ham, with pineapple and a Hawaiian barbecue sauce that is my grandfather’s recipe,” he said.

Villegas opened Grilla Bowl in mid-January at 343 Water St. after 10 years of wanting to open a restaurant.

Originally from Los Angeles, Villegas started waiting tables at 18 and has managed restaurants since then.

Most of his inspiration comes from his grandfather. Villegas remembers when he would dig a hole in the backyard to cook a pig, the traditional way that he was used to, rather than barbecuing it on a grill.

Now, he credits his 18- and 21-year-old daughters as his sharpest food critics.

The menu features bowls with rice, a choice of meat, vegetables and a special sauce, like Hawaiian Bowl that has Villegas’ grandfather’s recipe.

The most popular item is a Gyudon Bowl, which is a beef bowl with a Japanese-inspired sauce. Grilla Bowl also has a Chicken Teriyaki Bowl, or an Orange Tofu Bowl to satisfy vegetarians or vegans.

“A lot of people do not know how to say Gyudon, or think the Hawaiian Bowl is like Hawaiian pizza with Canadian Bacon and pineapple, but it’s not that at all. So when people taste it, they are surprised,” he said. “Or, they come in and order Chicken Teriyaki, think it’s good, and then order the Gyudon Bowl and make their way to the Hawaiian Bowl.”

Grilla Bowl also offers smoothies, made purely from fruit. Currently, there is a Cherry Hawaiian special with a cherry pineapple smoothie and a Hawaiian Bowl that Villegas made with a special cherry-based Hawaiian barbecue sauce.

“My mom was a hippy and always trying to get us to eat nuts and berries, so I have that healthy mentality. So, we have stuff for vegans, vegetarians and also the smoothies,” he said.

Soon, Grilla Bowl will offer Carrabassett Valley Coffee and possibly energy shots for the smoothies. Villegas is hoping to expand hours, but he is the only employee.

The community has shown support for Grilla Bowl, but the rainy weather has made it difficult to maintain a constant flow of customers. Inside, the restaurant can fit up to 28 people comfortably.

“Last Friday, we had one of our busiest days, but then it rained in the afternoon and we didn’t have another (customer) after that. But, the people in Gardiner are fantastic,” he said.

Grilla Bowl is open Monday through Saturday from 11 a.m. to 7 p.m.