Santa Barbara’s Dining Scene to Diversify With Opening of Little Mountain

Santa Barbara’s dining scene is set to add a new address this November. Little Mountain will open its doors on November 6, 2025, in Montecito’s Upper Village, the restaurant announced on social media. 

Describing itself as a “love letter to the Central California Coast,” Little Mountain celebrates local produce and regional flavors, according to its website.

The wood-fired restaurant has collaborated with independent growers, ranchers, and anglers to create a California-inspired style of cooking.

 

 

 

 

 

 

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The restaurant is open Wednesday through Sunday for dinner starting at 5 p.m. The bar is reserved for walk-ins. Reservations for the dining rooms can be made up to 60 days in advance.

Little Mountain will open at 516 San Ysidro Road, which earlier housed the Montecito Wine Bistro & Bar.  

Diego Moya to Lead Little Mountain

Little Mountain is led by Chef Diego Moya as the executive chef. Moya is known for his seasonal, vegetable-forward cooking approach and will add a global perspective at Little Mountain. 

He will explore a modern take on Santa Barbara’s cuisine, drawing on his experience in curating community-driven dining concepts. 

Born in Chile and raised in Long Island, Moya began cooking in his family’s pizzeria and went on to work in restaurants, on farms, and to study biodynamics and permaculture. 

Moya’s interest in sustainability was shaped by his experiences at the kitchens of Astrid y Gastón in Lima, Nahm in Bangkok, and Le Comptoir and L’Arpège in Paris. 

The chef has previously served as culinary director of the Brooklyn-based Oberon Group. 

What to Expect at Little Mountain

The restaurant’s dining spaces are inspired by Santa Barbara’s historic Spanish Colonial residences, with rustic details that create a home-like atmosphere. 

 

 

 

 

 

 

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The atmosphere at Little Mountain is “casual elegance with a focus on seasonality,” wrote Karna Hughes, PR representative for Visit Santa Barbara, on social media. Sharing images from the restaurant ahead of its official opening, Hughes appreciated the paintings displayed throughout the interiors. 

Guests can expect an intimate dining room and patio. 

Menu highlights include oysters on the shell, Santa Barbara urchin with winter citrus, lettuce with Meyer lemon and parmigiano, lobster croquettes with celery and parsley, eggplant with black garlic and hazelnut, shelling beans with delicata squash and passionfruit, wild salmon with pistachio and embered greens, and coal-roasted chicken with wild fennel. 

The beverage and after-dinner menu will soon be available on the website.