Best Restaurants for Groups in Montecito

The food is always exceptional as is the service.

One of the very best restaurants in Santa Barbara. The staff is always friendly, welcoming, knowledgeable and professional. It’s easy to label the food as Californian or New/Contemporary American, yet there is a uniquely local vibe that permeates the entire menu. Each dish showcases its primary ingredients with often interesting and playful flavors and textures. Standouts from the current menu (December 2024) include the acorn papardelle, crispy pork belly with bbq beignets. The persimmon salad with Urfa vinegraitte perfectly balances out the richer dishes. Don’t skip the bread, which is made with an 11 year-old starter and is served warm. For dessert, the Baked California is never to be missed and should probably be trademarked. The Chamango, with its spot-on blend of Tajín, mango and chamoy is a celebration to and a tribute of the humble Mexican fruit stand that I really hope stays on the menu.

The Confit De Canard (crispy duck on stuffed French toast) at Stella Mare’s is probably my favorite dish of all time. The sweet and the savory are perfectly matched. We had our wedding reception there three years ago and that is when I discovered this dish. When I heard the restaurant was closing at the end of the month I was bummed. The wife and I made a special trip up there yesterday to eat at Stella Mare’s one last time. It was bittersweet. The food and ambiance is top notch, and the prices very reasonable. Santa Barbara is losing a real gem! Sad it won’t be around in a few days and sounds like the restaurant will not be resurrected anywhere else anytime soon, at least that is what our waiter said. 😢 Cheers to the chefs Roth Ironside and Heriberto Munoz for some great memories!

Wonderful experience dining at Tre Lune. This was my third time eating here. Each time I’m reminded why Tre Lune is my must-go meal when in Montecito.

Everything about this restaurant was top notch. One of the most impressive aspects of the experience was how a number of times we were asked about the quality of our food/ experience and how the staff there worked as a coordinated professional team. A restaurant staff obviously working as a team is rare to see. We were lucky enough to have met the owner-Tina, and from our conversation she appears to have a leadership style which is respectful and encourages excellence. Many of these staff will do well in the future.