For a seamless and truly exceptional experience, make Bacara your culinary home base for the Santa Barbara Food & Wine Weekend
A Santa Barbara Restaurant with Italian Inspirations & Breathtaking Views
Situated oceanside, The Bistro restaurant in Santa Barbara offers a casual and relaxed atmosphere to dine and enjoy sweeping views of the coastline. Inspired by the elegant, old-fashioned charm of the Italian Riviera, The Bistro blends the finest locally-sourced ingredients with flavors of Italy, rich in seafood, fragrant olive oil, fresh herbs and farmers’ market vegetables. Menu highlights of this Santa Barbara restaurant include traditional Italian dishes, such as pastas and brick-oven flatbreads, complemented by lighter, coastal cuisine. Here, Bacara guests will discover a recently-renovated dining room that reflects Santa Barbara’s beautiful panorama, with the Pacific Ocean on one side and the Santa Ynez Mountains on the other. Its interior design, such as chiseled ironwork, upholstered panels and Moorish archways, create a traditional but modern restaurant experience in Santa Barbara, CA. Like California, the new dining room represents a measure of balance and contrasts, being Old World while modern, spacious while intimate, and understated while luxurious.
The Bistro is open daily for breakfast, lunch, and dinner. Reservations can be made at 805.571.3018, or make an Open Table Reservation.
Bistro Restaurant Hours:
- Breakfast: 7:00 am – 11:30 am
- Buffet, Sunday: 8:00 am – 12:30 pm
- Lunch: 11:30 am – 3:30 pm
- Mid-Day Fare: 3:30 pm – 5:30 pm
- Dinner: 5:30 pm – 10:00 pm
About Chef Johan Denizot
With an Italian mother, a French father and a resume that includes time in Switzerland and France, Chef de Cuisine Johan Denizot brings world-class experience to the threshold of Bacara’s front door.
Born in Pontarlier, France, Johan’s culinary career began at a young age working at his uncle’s restaurants. However, a culinary career was not in Denizot’s original plan. His first love was music. Born into a musically-gifted family, Johan’s first live performance took place at age 11 as a participant in France’s Fete de la Musique. When he was older, he formed a heavy-metal band which toured through France and Switzerland.
Johan eventually came full circle to become an accomplished chef for one reason: cooking allowed him to afford expensive music equipment. That was the catalyst that landed Johan, at 15 years old, in the Lycee Toussaint l’ouverture Culinary School in Pontarlier, France. It was there he studied pastry and chocolate making, making his way to Lausanne, Switzerland and then the French Alps.
Eventually America’s call was too strong. Johan’s first stop was Denver followed by San Francisco at Annabelle’s Bar & Bistro. “I loved the diversity, the people and the creativity of San Francisco,” says Johan. From there, he was introduced to Santa Barbara and the Santa Ynez Valley, which reminded him of home.
Johan established roots working two years in Valley kitchens before finding his place as the Chef de Cuisine at the Alisal Guest Ranch and then Root 246 where he worked alongside award-winning chef Bradley Ogden. Today, Johan adds his influence to Bacara’s award-winning dining experiences.
When asked what he would prepare for a final meal, his grandmother’s gnocchi, followed by his mother’s roasted fish and smoked sausage topped his list. All of this would be paired with a refreshing, white Vin Jaune from Jura, followed by two dessert courses, his own chocolate truffles or bonbons and fresh fruit and French cheeses.
In his spare time, Johan still enjoys playing drums, riding his road bike and spending time with his wife and two daughters.