Loquita Santa Barbara

ABOUT 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

SERGEI SIMONOV, EXECUTIVE CHEF

Chef Sergei Simonov brings ten years of kitchen experience, a passion for food, and a diverse culinary background to Loquita. Sergei began his cooking career working under Chef Jason Paluska of The Lark in Santa Barbara, helping to solidify it as a top culinary destination on the central coast. Sergei later went on to join Chef Brian Malarkey in San Diego at his flagship restaurant Herb and Wood. Under his guidance, Sergei learned to harness the bold, bright flavors that have come to define his cooking style. Returning to his hometown of Santa Barbara for his first role as Executive Chef, Sergei’s menu at Loquita is centered around the wood-fired grill showcasing seasonal California ingredients with a focus on authentic Spanish cuisine.

GERARDO IBARRA, GENERAL MANAGER

Raised in the Santa Ynez Valley, Gerardo grew his hospitality career as a celebrated staff member at the Biltmore, Four Seasons Resort Santa Barbara. Honing his skills in the Food and Beverage department, Gerardo rose to Assistant Manager where he excelled in staff training, analytics, and as a tireless team leader. Gerardo has been with Loquita as a lead server for the last four years where he became adept in Spanish cuisine and wine. Loquita is thrilled to highlight Gerardo’s keen management skills, kind demeanor, and breadth of knowledge.