Ravioli burro e salvia
The signature dish: house-made ravioli with brown butter and sage, in the Northern Italian tradition.
What visitors voted
One vote so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
Dining · Santa Barbara
Authentic Northern Italian cuisine in Santa Barbara since 1997
Eccellenza Italianacertificata 2025–2026
Read on
The place
Ca' Dario Ristorante has brought authentic Northern Italian cuisine to Santa Barbara since 1997. Chef and owner Dario Furlati, raised between Lake Como and the mountains of Veneto in his grandmothers' kitchens, turned a family passion into four locations recognized with OpenTable Diners' Choice and Restaurant Guru awards. Ingredients imported from Italy — pasta, cheeses, tomatoes, flour and olive oil — meet fresh local produce in dishes rooted in Northern tradition.
At the table
Ca' Dario Ristorante has brought authentic Northern Italian cuisine to Santa Barbara since 1997.
Why you can trust it
Ca' Dario Ristorante is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
In the kitchen
Services and features
The signature dish: house-made ravioli with brown butter and sage, in the Northern Italian tradition.
Creamy lobster risotto with crab, scallops and shrimp.
Tagliatelle, pappardelle basciola and potato gnocchi made in-house following family tradition.
The figures
What visitors say
«Un autentico ristorante che porta in tavola piatti italiani cucinati a regola d'arte, da provare i ravioli burro e salvia. Ottimo staff, gentili e precisi»
«Ca' Dario in Santa Barbara never disappoints. The food, the atmosphere, and the service are always top-tier. The highlight of my visit was the amazing Lobster Risotto — rich, perfectly cooked, and packed with flavor.»
«The ravioli with brown butter and sage are one of the best pasta dishes I've ever eaten. The tagliatelle and pappadelle basciola are phenomenal as well.»
«Great Italian spot in Santa Barbara with great cocktails. Pasta was al dente and the sauce was balanced. The caprese was also good with good quality mozzarella used.»
Reviews appear in the language each guest wrote them in.
The method
01
Chef Dario Furlati combines ingredients imported from Italy — pasta, cheeses, tomatoes, flour and olive oil — with fresh produce from the California region.
02
Drawing on tradition learned in his grandmothers' kitchens between Lake Como and the mountains of Veneto: fresh pasta, potato gnocchi and long pasta shapes made in-house.
Images
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