Italian Bistro

Trattoria Grappolo: Your Italian Escape in Santa Ynez

Discover Trattoria Grappolo: Since 1997, serving up warmth and hospitality as an informal, friendly Italian bistro in Santa Ynez, California. Just a 40-minute drive from Santa Barbara near Solvang, Trattoria Grappolo is the perfect destination for a memorable outing with family and friends. Relish the serene atmosphere of the valley while indulging in an authentic Italian meal. Let the enticing aroma of freshly baked pizza and rich espresso coffee transport you to Italy.

Open for Dinner Every Day at 5 PM

What We Offer:

• Private Rooms & Menus: Perfect for intimate gatherings or larger dinner parties.
• Wine List: Enjoy our extensive and luscious international wine selection.
• Trays to Go: Take our delicious offerings home with you.

Experience Authentic Italian Cuisine:
Indulge in the bucolic charm of the valley while savoring authentic Italian dishes. Our specialties include:

• Spanish Octopus Carpaccio
• Faroe Island Salmon
• Prime New York Steak
• Wood-Fired Specialty Pizzas
• Homemade Pastas
• Fresh Local Vegetables and Salads
• Vegan Dishes

Sweet Endings:
Don’t miss our freshly made desserts like:

• Tiramisu
• Chocolate Flourless Cake
• Panna Cotta
• Crème Brûlée

Features:

• Wood Burning Oven: Enhancing our pizzas and other dishes with unique flavors.
• Wine Cellar Room: For an exclusive dining experience.

Location & Contact:

Trattoria Grappolo
3687 Sagunto Street, PO Box 308, Santa Ynez, CA 93460
Phone: 805-688-6899
Email

Join us every evening from 5 PM to closing and let Trattoria Grappolo transport you to the heart of Italy!

For reservations, visit Yelp.com or call 805-688-6899.

Bob’s Well Bread was started by an executive-turned-baker who was looking for some balance in his life, and found a passion and a new calling that was both delightful and unexpected. When you make something naturally, and with your hands, there’s a magic to it. If you’re eating a loaf of bread, or drinking a bottle of wine, and you know that someone has made it by hand, there’s just this personal connection. It may not change the way it tastes, but it changes your experience, and that’s what everyone wants – the experience.

Our artisan breads are made by hand, in small batches, in a custom-built, stone-deck oven. True artisan bread is made from the simplest of ingredients: flour, water, salt and yeast. With a natural fermentation process, these most basic of ingredients become something that is fundamentally beyond their basic origins.

We hope you enjoy Bob’s Well Bread.

Being a family-owned and operated business, at Birkholm’s Bakery, we’re able to offer you that personal touch you’ve been looking for. Our goal is to make all of our customers happy. We look forward to hearing from you.

The baking and pastry skills passed from generation to generation for over 60 years at Birkholm’s Bakery.

In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang.  Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.

Now son, Thomas is the 3rd generation of bakers in Solvang.

Los Alamos Restaurant

Discover Bell’s: A French-Inspired Bistro in California

Located in Los Alamos, California, Bell’s restaurant is a family-run, French-inspired bistro founded by Per Se alums Daisy and Greg Ryan. Since opening in March 2018, Bell’s has received numerous accolades, including a Michelin star, Food & Wine’s Best New Chef, and Esquire’s Best New Restaurants. The restaurant has also been featured in Eater LA, Conde Nast Traveler, and Travel & Leisure. In 2021, the Bell’s family expanded with the opening of their sister restaurant, Bar Le Côte, in Los Olivos.

Our Journey

Daisy Ryan | Executive Chef, Co-Owner
Daisy, a native of the Santa Ynez Valley, honed her culinary skills in New York, working at Gramercy Tavern and Per Se. After returning to California, she and Greg opened Bell’s.

Greg Ryan | CEO, Co-Owner
Greg, originally from Oregon, began his career in New York before moving to California. He worked at the Beverly Hills Hotel and managed top restaurants in Austin before opening Bell’s with Daisy.

Mike Mergo | General Manager
With over twenty years of hospitality experience, Mike brings a wealth of knowledge from his work in New York and Los Angeles to Bell’s.

Ryan Pelton | Service & Hospitality Manager
Ryan’s background in hospitality spans from the Midwest to Portland, OR, and Santa Barbara. He brings his passion for service and coffee to Bell’s.

Rachelle Wilson | Pastry Chef
Born in Santa Maria, Rachelle has a deep-rooted passion for food. She has perfected her pastry skills at Bell’s.

Diego Tejeda | Sous-Chef
Originally from Puerto Vallarta, Diego has extensive kitchen experience on the Central Coast and now contributes his culinary expertise to Bell’s.

Zach Hobbie | Events Manager
Growing up in the Congo and Tanzania, Zach developed a love for diverse food traditions. He joined Bell’s after managing various restaurants in Austin.

At Bell’s, we blend urban and global perspectives with a deep appreciation for the local artisans and produce of California’s Central Coast. Our family-run business is committed to the community, providing a supportive work environment for our employees. Join us and experience the exceptional hospitality and cuisine at Bell’s.

For more information, email

Follow us on Instagram: @bellslosalamos

Bell’s Restaurant

Los Angeles Magazine - "What to Drink, Eat, and See on a Weekend Wine Getaway to the Santa Ynez Valley" - May 2018 Issue

Los Alamos' prized French bistro, Bell's, recently received a coveted Michelin star

Food & Wine - "First Look: Per Se Alums Daisy and Greg Ryan Will Open Bell's in Los Alamos"