Loquita Santa Barbara

"A restaurant in Santa Barbara known for having the best paella. It's a place where great food and great memories are made." - Michael He

"We’re not sure any paella is worth driving two hours from LA for, but if there was, it would be the one at this modern Spanish spot in Downtown Santa Barbara. Loquita takes an empty-the-fridge approach to its rice dishes, tossing in things like gigante beans, marinated artichoke hearts, and pickled shiitakes. Prioritize a sunny afternoon on their patio next time and split their mariscos paella with the table. An order comfortably feeds two to three, with lots of jumbo prawns, mussels, and grilled scallops, and rice coated in a funky black garlic sofrito that gives it an edge like an eccentric haircut. " - sylvio martins

"This upscale corner spot in the Funk Zone is a great choice for sipping cocktails and people-watching. The massive patio makes it ideal for a big outdoor group dinner and the incredible Spanish food only sweetens the deal. From tapas to desserts, all of the food is flavorful and fun to share. The paellas are a highlight: many of them include a combination of traditional ingredients like chorizo and seafood, plus some not-so-traditional items like shishito peppers or pickled onions. You can seamlessly finish your meal with an order of the crunchy churros, served with three different dips: dulce de leche, raspberry vanilla, and chocolate. " - brant cox, nikko duren, sylvio martins, garrett snyder

"Loquita is located just blocks from the beach and inside a cream-tinted building with a red-tiled roof. Small and stylish, the space oozes with creative flair—picture colorful tiles, a humming bar framed by soft pink stools, and starburst light fixtures. Find a perch at the beloved wood counter or outside in the inviting and attractive patio. Servers know the menu by heart, so follow their lead and start with tapas like crusty pan con tomate, before digging into hearty chorizo y pollo paella. An homage to the El Bullí olive is a contemporary signature, while carpaccio garnished with pickled mustard seeds and aged sherry vinegar is fittingly popular.A separate gin and tonic list, complete with iterations of the classic, makes a great kickoff (and sendoff)." - Michelin Inspector

"With so much Spanish architecture around Santa Barbara, thanks to the historic Mission, it makes sense for Spanish cuisine to shine in this city." - Matthew Kang