The story
First & Oak, located inside The Mirabelle Inn in Solvang, reimagines the traditional dinner format. There is no fixed appetizer-and-entree structure here. Instead, guests are invited to build their own tasting menu by selecting from a progression of small plates—Beginning to End. The approach encourages exploration and experimentation, with each course emphasizing flavor and finesse. A sommelier-curated wine pairing is available to accompany the meal.
The restaurant’s contemporary cuisine draws inspiration from the surrounding Santa Ynez Valley, using fresh local ingredients. The menu changes seasonally, reflecting what the landscape offers. This commitment to quality and creativity has earned First & Oak a Michelin Recommended distinction, a recognition that speaks to its thoughtful execution and consistent dining experience.
The menu is designed to be balanced, with dishes grouped into sections. Guests are encouraged to select from each section for a cohesive progression. The kitchen focuses on finely curated plates and balanced flavors, with unique surprises woven into each course. While the specific dishes rotate, the philosophy remains constant: let the ingredients lead, and let the diner discover.
First & Oak operates in the heart of Solvang, a Danish-style town in Santa Ynez wine country. The restaurant offers both indoor and outdoor seating, with wheelchair accessibility and air conditioning. It also provides catering services for weddings, winery events, celebrations, and corporate gatherings. The atmosphere is refined yet relaxed, suited for an evening of thoughtful dining.
Whether you are a local or visiting the wine region, First & Oak delivers a contemporary dining experience that rewards curiosity and a willingness to taste widely.
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