Caruso’s at Rosewood Miramar Beach in Montecito blends Michelin-starred Californian and Southern Italian cooking with one of the most cinematic oceanfront settings on the West Coast, pairing high craft with a clear, measurable commitment to sustainability. Holding both a Michelin Star for high-quality cooking and the Michelin Green Star for environmental stewardship, the restaurant has become a bellwether for luxury dining that respects its ecosystems—from the sand just beyond the terrace to the regenerative farms and fisheries that stock its pantry. The result is an experience that feels expansive yet intimate, polished yet relaxed, and unmistakably rooted in the American Riviera’s light, sea air, and produce.
Atmosphere and Setting
Perched above the Pacific along Montecito’s storied shoreline, Caruso’s frames every course against horizon and tide. Natural light pours through a chic, airy dining room articulated with coastal whites, soft woods, and gentle blues, while an open kitchen animates the space with a quiet, confident hum. It reads as California casual elevated by Italian elegance: linen and leather, glass and gloss, a room that glows at golden hour and settles into candlelit romance after sunset. Al fresco seating above the sand extends the stage outdoors, where the sound of waves softens the edges of conversation and makes each sip and bite feel both luxurious and elemental. Whether for milestone celebrations or low-key seaside evenings, the ambience is relaxed and refined—a place where the dress code is polished but the spirit is easy.
Culinary Philosophy and Chef’s Ethos
Executive Chef Massimo Falsini leads with an ethos that fuses Southern Italian heritage—think coastal Campanian brightness, Roman precision, Sicilian perfume—with the chromatic range of California produce. Hyper-local sourcing is not a slogan here but an operating system: 90% of seafood is locally and sustainably harvested; honey is produced by the property’s own bees; vegetables and herbs flow from a dedicated garden tuned to micro-seasons. The team favors glass and metal packaging over plastic, composts kitchen waste, and channels purchasing through purveyors practicing regenerative agriculture and ethical fishing. The culinary grammar is clear and generous: acidity as lift, herbs as architecture, olive oil as a luminous thread, and salt as a conductor that amplifies rather than masks. Dishes are composed for clarity and balance; plating reads modern but never fussy; and the pacing preserves appetite and curiosity from aperitivo to dolce.
Menu Highlights
Caruso’s tasting menu—priced around $165 per person, with thoughtful vegan alternatives—traces a spectrum from raw brilliance to slow warmth, from delicate textures to anchored savor. A few recurring ideas sketch the outline:
- Filet of Tartare: Grass-fed beef sourced from regenerative ranches, brightened with crème fraîche, capers, and horseradish. It’s a study in clean fat and high-toned aromatics, more alpine than heavy, with crunch calibrated for cadence not shock.
- Seasonal seafood: The local catch arrives with deft, almost minimal gestures—a splash of citrus, a ribbon of fennel, edible flowers from the garden—that foreground texture and natural sweetness. Expect Santa Barbara spot prawns, rockfish, or ridgeback shrimp appearing in sequences that respect the day’s water and weather.
- Handmade pastas: La Carbonara a Modo Mio and other pastas lean on impeccable dough and sauces that glide rather than cling. Yolks are satin, guanciale (or its local analogs) is dialed to fragrance not brute richness, and black pepper is toasted to a warm bass note. Other plates might weave sea urchin, Dungeness crab, or wild herbs into arrangements that feel both nostalgic and distinctly coastal Californian.
- Desserts: Tiramisu arrives with featherweight lift; a strawberry tart echoes the garden’s tonalities; budino offers cocoa depth without density. Each sweet finishes the arc with clarity, often inviting a final sip of herb-laced amaro or a precise, mineral dessert wine.
The cocktails and wine program extend this philosophy. Mixes draw on house honey and garden botanicals, building aromatics that complement brine, citrus, and cream. The cellar favors Santa Barbara’s hills and valleys—Sta. Rita Hills, Santa Ynez, Happy Canyon—while also showcasing Italian benchmarks and crystalline Champagne for shellfish and crudo. Pairings are tuned to lift and texture, keeping the palate awake for the ocean’s subtleties.
Service and Guest Experience
Caruso’s is renowned for attentive, knowledgeable service and an elegant yet approachable atmosphere. Guests enjoy:
- Oceanfront dining
- Expert wine pairings drawing from the Santa Ynez Valley and beyond
- Cozy, romantic, and trendy setting
- Vegan, vegetarian, and gluten-free options
- Wheelchair accessibility and valet parking
- Reservations required
Accolades and Recognition
- Michelin Star (2022–2025) for exceptional cuisine
- Michelin Green Star for sustainability, joining restaurants like Chez Panisse and The French Laundry
- Part of Rosewood Miramar Beach’s Forbes Five-Star rated portfolio
- Highly rated by critics and guests for its innovative cuisine and spectacular setting
Caruso’s stands as a leader in Californian fine dining—combining top-tier flavor, eco-driven innovation, and luxury hospitality in a setting that honors the land, sea, and community.
For more information, please visit Caruso’s