About Us
Our Chef and Staff
Chef David Cecchini has been a chef in Santa Barbara County for over 3 decades. Originating his career in Los Angeles, chef moved to Santa Barbara in the early 1990's as chef at the famed Wine Cask and chef owner of Restaurant Nu. After moving to the Santa Ynez Valley in 2003 chef opened Cecco in 2009. He has cheffed at the prestigious James Beard House in New York city on 3 occasions as well as numerous wine auction events and dinners across the country and in Europe.“I want Cecco to tell my story, and my story is just as much about Solvang, the Santa Ynez Valley as it is about family dinners and meals while traveling through Italy.
-chef David Cecchini-
Dine In or Take Out
We have worked to package our meals in a way that lets you bring the quality of our meals into your home. We always love to see you in person, but even when we can't we ensure that your dining experience is top notch!
Seasonal and Local
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets. No matter what time of year, you can be sure you're eating the best of the season.
Take Away Platters and Trays
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets. No matter what time of year, you can be sure you're eating the best of the season.
Events
Dine In or Take Out
We have worked to package our meals in a way that lets you bring the quality of our meals into your home. We always love to see you in person, but even when we can't we ensure that your dining experience is top notch!
Seasonal and Local
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets. No matter what time of year, you can be sure you're eating the best of the season.
Take Away Platters and Trays
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets. No matter what time of year, you can be sure you're eating the best of the season.
CECCO SUPPER CLUB
CECCO Supper Club
Thursday October 5th 6:00 PM
Champagne Reception
Pissaladiere: French Style Flatbread
Mushroom Camembert Baguette
Duval Le Roy Brut Champagne
First Course
Smoked Salmon Timbale / Goat Cheese / Dijon Emulsion / Greens
Moillard Bougogne Aligote 2021
Main
Bouillabaisse / Rouille / Ratatouille / Boiled Potatoes
Chateau Cap L’Ousteau Haut Medoc 2016
Calvet Chateauneuf du Pape Heritage 2020
Dessert
Tarte Tatin / Crème Anglaise
Normandin Pineau des Chaentes
Café Pressé
French Press Coffee
$115 Non Inclusive