The Ritz-Carlton Bacara, Santa Barbara
Hotel · Goleta
8301 Hollister Ave, Santa Barbara, CA 93117
Highlights
Oceanfront resort with plush rooms, 3 pools, spa, and dining
Oceanfront resort with plush rooms, 3 pools, spa, and dining
"Chef Danny Grant’s California coastal restaurant began serving dinner June 26 at the Ritz-Carlton Bacara in Goleta, perched on a seaside cliff with unobstructed views and a menu that leans on local vendors and farmers. The name is derived from the Latin term for “star of the sea.” Offerings include a focaccia starter for dipping into whipped ricotta and a formidable seafood selection such as roasted prawns with salsa verde and a Calabrian emulsion, raw oysters, red snapper crudo, and sea urchin with roasted garlic; fresh pasta is planned, and larger mains include a coal-fired chicken piccata." - Mona Holmes
"Perched on a seaside cliff inside the Ritz-Carlton Bacara with nearly unobstructed Pacific views, this newly redesigned coastal California restaurant offers a lush, open dining room (270 seats) with floor-to-ceiling windows, a patio, a grassy events lawn and a lower-level cellar with wine storage and a bar. Studio K Design repurposed original elements—recycling tiles, centering the bar, expanding the kitchen, moving walls—and added custom banquettes and a plant wall to create an indoor-outdoor, vista-driven atmosphere. Chef Danny Grant, who previously opened Chicago’s Maple & Ash and worked at Monarch and Kessaku in Dallas, built a market-driven menu sourced from local farmers and fishermen that emphasizes seafood and seasonal produce: highlights include a tear-and-share focaccia served with whipped ricotta or fresh tomato sauce, sliced tomatoes with olive oil and a sea salt herb dip, roasted prawns with salsa verde and Calabrian emulsion, raw oysters, red snapper crudo, and sea urchin with roasted garlic. Fresh pastas range from spaghetti al nerano to spicy rigatoni alla vodka and paccheri with slow-roasted lamb ragu; larger mains include roasted California lamb rack, coal-fired piccata chicken, a wood-fired bone-in short rib for sharing, and a dramatic salt-baked branzino finished with capers, lemon, and brown butter, with sides like glazed string beans and polenta with mascarpone and Parmesan. Pastry chef Mariella Bueza presents tableside tiramisu and a rum baba served with roasted peaches, gelato, and orange zest, plus ice cream, sorbet and a cheese course. The beverage program—crafted by Christina Demas and beverage director Amy Mundwiler—focuses on Italian aperitivos (Negronis, spritzes, a martini program) and a 700-bottle cellar with California, Italian, Austrian and French selections. The restaurant opens June 26 and will be open Sunday–Thursday 5:00–9:30 p.m. and until 10:00 p.m. on Fridays and Saturdays." - Mona Holmes
"A luxury coastal resort offering a curated club experience, expansive grounds, and high-end amenities suited to guests looking for upscale beachfront accommodations." - Patricia Doherty Patricia Doherty Patricia Doherty is a writer who specializes in covering destinations, resorts, and cruises for Travel + Leisure and other publications. Travel + Leisure Editorial Guidelines
"The Ritz-Carlton Bacara is a truly unbelievable property on the Pacific Ocean with candidly unmatched views and elevated tranquility. What more could you ask for? The casual luxury and spacious seaside rooms (many with expansive balconies) are perhaps just what the doctor ordered. And with two-Michelin-starred chef Danny Grant and his Maple Hospitality Group transforming the hotel's signature restaurant Angel Oak, we’re also ready to feast here. Whether you want to stay indoors at the 42,000-square-foot spa or head outdoors for some horseback riding or surfing, there’s so much to do. Right now, The Ritz-Carlton Bacara is undergoing a complete renovation that is slated to be finished in May 2025; we look forward to seeing everything that’s new and updated."
"A cliffside luxury resort with rugged ocean views, private fire pits on room patios, and a spa noted for eucalyptus steam treatments—ideal for a breezy, upscale coastal escape." - Patricia Doherty Patricia Doherty Patricia Doherty is a writer who specializes in covering destinations, resorts, and cruises for Travel + Leisure and other publications. Travel + Leisure Editorial Guidelines
