What are the opening hours?

Monday 5pm - 9pm Tuesday 5pm - 9pm Wednesday 5pm - 9pm Thursday 5pm - 9pm Friday 5pm - 9pm Saturday 5pm - 9pm Sunday 5pm - 9pm

Bouchon Santa Barbara

Name: Bouchon Santa Barbara
Address: 9 W Victoria Street, Santa Barbara, CA, 93101, US
Telephone: +18057301160
Price range: $$$
Rating: 4.7

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Santa Barbara, CA
Bouchon Santa Barbara

Santa Barbara Wine Country cuisine since 1998. Open nightly 5pm - 9pm. the concept:
Fresh, local ingredients, prepared with care. Open nightly 5PM – 9PM
(823)

Excellent wines that reflect the quality and character of our region and work in concert with the cuisine. Warm, inviting ambience with engaging service at a relaxed, leisurely pace. the food:
Santa Barbara ‘Wine Country Cuisine’ means we source our ingredients using an ‘as-fresh-and-as-local-as-possible’ approach, with fish from the Santa Barbara Channel and produce from the surrounding countrysi

de. We then take into account how these flavors can be presented in concert with our local wines. I believe you’ll taste the difference and see how well they work together. the wine:
We believe Santa Barbara is producing some of the finest Chardonnay, Pinot Noir and Syrah. Other locally produced varietals will surprise you with their quality, variety and approachability. Please ask your server for recommendations on how any of our multitude of wines by-the-glass match up with your selections.

05/28/2026

🚨 GIVEAWAY🚨
ENTER FOR A CHANCE TO WIN: Two tickets to Ensemble Company Theatre's "Every Brilliant Thing" and Dinner for Two at bouchon Santa Barbara 🍽️ ! Celebrating the new production by "Every Brilliant Thing" at the New Vic Theater (May 28 – June 21), a dinner and a show will be offered to one lucky winner and guest for the date of their choosing! It's truly a special opportunity!

To enter, simply
➡️ follow and
➡️ like the post
➡️ and tag who you would bring!

Winner will be contacted Tuesday June 2nd via Instagram.

05/27/2026

bouchon's perfectly pan-seared fresh salmon, on a bed of warm fingerling potatoes and grain mustard salad, haricots verts, and a delicate lemon verbena beurre blanc. Salmon in season pairs perfectly with a glass of the 2024 Sauvignon Blanc from Happy Canyon.

05/26/2026

Congratulations 2026 Santa Barbara City College School of Culinary Arts graduates!

Thrilled to host our 15th annual celebration ! We wish each of you all the best in your culinary futures.

And, as always, a special thank you to Chef Charlie Fredericks - the epitome of a local kid who did great - as the creative genius behind the bouchon opening menu in 1998!

Charlie is now in charge of the Santa Barbara City College School of Culinary Arts - and students know how fortunate they are to have him running the show!
🎓🥂

05/18/2026

Thank you to everyone at the and for their support in this exciting evening exploring Santa Barbara flavors with some of the great tastemakers of our time.
🧑‍🌾👩‍🌾

🍷 🍇

And bouchon Executive Chef Vicken Tavitian

04/27/2026

At bouchon, Chef guarantees only the freshest ingredients used directly from the . Want to be certain? Join him for a foodie stroll every Tuesday and Saturday at the farmer's market and taste some of the local bounty for yourself!

04/20/2026

The bouchon Trio of Scallops is a delightful seasonal dish, each scallop dressed differently to give guests a diverse range of local Santa Barbara flavors! Pairs perfectly with a crisp, chilled glass of the bouchon cuvée (Marsanne-Viognier-Roussanne blend from Los Olivos), bottled by our dear friend at 🥂

This season, our scallops are dressed with:
🍋 Chopped Ratatouille, arugula & frisee, lemon vinaigrette
🌽 Polenta Cake, sweet corn-saffron puree, crispy prosciutto
🥔 Chilled Potato Salad, bacon & scallions, watercress coulis

04/17/2026

Our private dining room, the Cork Room, is a perfect intimate experience for your important milestones like birthdays, elopements, and family reunions. For up to 20 guests, this space elevates our top-notch bouchon dining experience, with access to nearly the complete bouchon dinner menu, wine list, and special perks (unlimited free bottled water, music selections, and the ability to decorate the room for your occasion). Email us to reserve your magical soirée now ✨

04/15/2026

✨In honor of the upcoming from May 11-17 in partnership with the we're reposting this throwback picture from one of Julia's visits to bouchon, where Mitchell fondly remembers✨
"I was fortunate enough to have founded bouchon Santa Barbara while Julia was enjoying her retirement years in the Santa Barbara area. She was as unassuming in person, and as a diner, as she was as a media personality. My favorite interaction with Julia was when she was generous enough to request a tour of the bouchon kitchen after dinner with bouchon’s original Chef, Charles Fredericks. Charles was a graduate of the Culinary Institute of America and ran a classic brigade (if you have seen ‘The Bear’ and the communication structure that requires ‘oui Chef’ you know what I mean!). After having endured a handful of ‘hello Chefs’, Julia stopped in her tracks and addressed the kitchen staff head-on: “I am not a Chef, I’m just a cook— this man [gesturing to Chef Fredericks] is a Chef — his job, as Chef, is to manage this entire kitchen, including all of you!"'
📸 Picture here with and original bouchon Chef c. 1999!
You can learn more about the Julia Child Foundation and the SB Culinary Week through the link in our bio.⤴️

04/10/2026

On the menu since 1998, our duck leg confit & maple-glazed breast is a strong contender for top bouchon dish. Presented atop a rich bed of succotash and applewood-smoked bacon, the duck is finished with a delicious port-thyme demi-glace and sprig of lavender. Pairs well with earthy pinot noir, like Sta. Rita Hills or a full-bodied cabernet from 'Articando' Cabernet-Merlot-Petit Verdot from Happy Canyon.

04/06/2026

At bouchon, we know the dining experience extends beyond the plate & the glass: it's bistro music, low lighting, top-notch service, and vibrant warmth, all of which add up to an exceptional ambience that keeps guests returning.
📸:

03/31/2026

THE FARMER + THE COOK + THE WINEMAKER: MEET OUR COOK
A month from today (May 12th!) our Chef Vicken Tavitian and Proprietor Mitchell Sjerven welcome the to bouchon, with winemakers and farmers from Santa Barbara County to break bread and share industry insight with the local community.
👨‍🍳 bouchon Executive Chef Vicken Tavitian, born and raised in SoCal, has been in the SB area for over a decade. He joined Bouchon as a line cook over five years ago and rose through the ranks, becoming sous chef and then executive chef. He draws on his SoCal experience with his Armenian and Syrian roots to balance highlighting the incredible local foods with integrating outside influences to create the Bouchon Santa Barbara experience.
👨‍🍳 Mitchell Sjerven, a pillar of the Santa Barbara community since the early 90s, has championed the local restaurateurs, winemakers, and farmers since bouchon's conception. If you don't find him pouring wine or greeting guests at the doors of bouchon each night, he's most likely teaching his Restaurant Ownership class at the city college or serving on the local tourism and commerce boards.
Very limited ticket availability for The Farmer + The Cook + The Winemaker event remains! Purchase your tickets to an SB Culinary Experience event through the link in our bio ⤴️

Address

9 W Victoria Street
Santa Barbara, CA
93101

Opening Hours

Monday	5pm - 9pm
Tuesday	5pm - 9pm
Wednesday	5pm - 9pm
Thursday	5pm - 9pm
Friday	5pm - 9pm
Saturday	5pm - 9pm
Sunday	5pm - 9pm

Telephone

+18057301160

Website

http://www.bouchonsantabarbara.com/

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