Cecco Ristorante | Our Story
Rooted in Italy, made in Solvang
Since 2010, Cecco Ristorante has been a quietly essential corner of the Santa Ynez Valley — where regional Italian tradition meets California's Central Coast bounty.
Chef David Cecchini
Before opening Cecco, Chef David Cecchini earned his craft in the Central Coast's most acclaimed kitchens — Wine Cask, Genio's, Restaurant Nu. He came to Solvang convinced that honest, regional Italian cooking belonged in wine country.
The oven from Italy
The kitchen is anchored by a wood-fired oven imported directly from Italy — the same stone and flame that has shaped Neapolitan cooking for generations.
A focused, disciplined menu
The menu is deliberately small: blistered wood-fired pizzas, hand-rolled pastas — a six-hour Bolognese, short rib tortelloni in sage cream — and the freshest seasonal seafood. Restraint is the point.
Solvang, one block off the main road
In a town famous for Danish windmills, Cecco offers something beautifully unexpected — a covered patio on tree-lined Grove Street and a warm, rustic dining room with old-world ease.
Beyond the dining room
The same craft that drives the kitchen travels with us — mobile wood-fired pizza, BBQ, and street tacos for weddings, private events, and gatherings across the region.
