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    Loquita showcases authentic Spanish food including hot and cold tapas, wood-fired grilled seafood and meats, and seasonal paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine.Loquita’s cocktail list showcases Spanish vermouths, farmers’ market Sangria, hand-crafted cocktails and a rotating selection of Spain’s king of cocktails, the Gin Tonic.


    Open Sunday-Friday 5pm-9pm | Saturday 4pm-9pm


    Executive Chef Elier Rodriguez brings twelve years of kitchen experience, a passion for Spanish cuisine, and an expansive culinary background to Loquita. Elier studied at Le Cordon Blue and gained expertise in the kitchens of La Cote-Fontainebleau, Picasso-Bellagio under Executive Chef Julian Serrano, and Le Cirque-Bellagio. As Executive Sous Chef, Elier managed the kitchens at Michelin-rated Spanish restaurant Del Mar in Washington D.C. and Petrossian in Los Angeles. As Executive Chef, Elier designed the menus at Washington D.C.’s Dolce Vita before moving back to the Los Angeles area as a private chef. Elier is thrilled to be back in the kitchen at Loquita and to delve back into his passion for Spanish cuisine.


    Shani Pelletier is a seasoned hospitality professional with a B.S. in Psychobiology from the University of California, Los Angeles. Her experience at renowned establishments like Hillstone Restaurant Group, Rose Cafe in Venice, CA, and Safta in Denver, Colorado, highlights her skill in providing exceptional service, fostering effective team communication, and showcasing strong leadership. Fluent in both English and Spanish, Shani’s dynamic skills consistently elevate guest experiences and contribute to the success of the establishments she serves. Fortunate are we to have Shani at the helm of Loquita.


    Assistant General Manager