Join our mailing list and be the first to learn about news and upcoming events at Loquita!



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-Thursday 5-9pm | Friday-Saturday 5-10pm


Holding to his father’s mantra, “Love what you do and never work a day in your life”, Nik began far from the kitchens; rather, he wholeheartedly pursued a career in professional soccer, a pursuit that led him from the warm breezy islands of Hawaii to the cold climates of Romania. Learning professional soccer taught Nik the important principles to consistent success.


With encouragement from friends and family, Nik attended the Culinary Arts programme at Santa Barbara City College. With the drive and discipline that he picked up from professional sports and the skills and techniques he learned from culinary school, Nik’s dedication and abilities were quickly recognised, first as sous chef, then chef de cuisine, at the iconic Wine Cask in Santa Barbara. Following he became the Sous Chef at the Belmond El Encanto Hotel under Executive Chef Patrice Martineau who was formerly Chef de Cuisine for Chef Daniel Boulud.


Chef Ramirez infuses flavours from his global adventures – to Japan, Taiwan, Bangkok, France, Copenhagen and more. Having found what he loved to do, Chef Ramirez dove into expanding his culinary repertoire, making his way to Thailand, first as Chef de Cuisine at 22 Kitchen & Bar at the Dusit Thani Hotel in Bangkok where he worked under Executive Chef Phillipe Keller who was previously Executive Sous Chef for Chef Pierre Gagnaire. After Dusit Thani Chef Ramirez went on a quest for knowledge, learning at Gaggan in Bangkok led by Chef Gaggan Anand and at 108 in Copenhagen headed by Kristian Baumann.


Born and raised in Houston, Texas, Stephanie completed her undergraduate degree for Hotel and Restaurant Management at the University of Houston, Conrad Hilton College. After graduation, she moved to Napa Valley to attend the Culinary Institute of America- Greystone for the Accelerated Wine and Beverage Program. Upon completion, she obtained her Level 2 Sommelier certification and CSW. Stephanie found herself back in Texas working in restaurants and a boutique wine bar and decided it was time to find her way back to California. So she did just that. As a successful manager at The Lark, Acme decided she was the perfect fit for General Manager at Loquita.