Loquita

The story

Loquita Santa Barbara: Spanish Tapas, Paella, and Bib Gourmand Excellence

The Concept

Loquita showcases authentic Spanish food, from hot and cold tapas to wood-fired grilled seafood and meats, plus seasonal paella. The restaurant’s philosophy is rooted in the natural affinity between Santa Barbara County and Spain: the Mediterranean climate and terroir mirror those of the Iberian Peninsula, making locally sourced produce, meats, and seafood a perfect match for Spanish techniques.

The wine list leans heavily on Spanish bottles, complemented by exceptional local wines that pair naturally with the cuisine. Cocktails highlight Spanish vermouths, a farmers’ market Sangria, hand-crafted drinks, and a rotating selection of Spain’s king of cocktails, the Gin Tonic.

This commitment to quality and value earned Loquita a Michelin Bib Gourmand in 2026—a recognition of good quality cooking at a reasonable price.

Chef Cristian Granada

Leading the kitchen is Executive Chef Cristian Granada, a Colombian chef whose path to Santa Barbara passed through some of the most respected Spanish kitchens in the United States. After earning a culinary degree from the Fundación Universitaria del Área Andina and studying at Le Cordon Bleu in Madrid, he worked at Xiquet by Danny Lledó, a Michelin-starred Spanish restaurant in Washington, D.C. There he helped shape tasting menus that balanced modern Spanish flavors with fine-dining precision. He later served as Executive Chef at El Secreto de Rosita and led the team at Sushería in Georgetown, blending Latin American and Japanese influences.

Chef Granada has been recognized by The Washington Post and the MICHELIN Guide as a standout Latin American chef reshaping fine dining. At Loquita, he brings that same energy—rooted in Valencian and Spanish tradition, sharpened by global experience, and always focused on the food.

The Dining Experience

General Manager Joe Schneider, a California Culinary Academy graduate and certified sommelier with over four decades in hospitality, oversees the front of house. His approach blends culinary knowledge with a passion for creating memorable experiences. The team, including Executive Sous Chef Joe Aponte and Assistant General Manager Stephanie Cleere, works to ensure each guest feels genuinely welcomed.

The space offers a range of seating options: counter dining for a front-row view of the action, outdoor seating for Santa Barbara evenings, and a private room for gatherings. Air conditioning keeps things comfortable year-round, and parking is available.