Intelligent, Tasteful Cuisine

Locally Sourced × Crafted with Love


Located in the Santa Ynez Valley, Succulent Cafe Wine Charcuterie sources seasonal ingredients which pair well with local quality wines to create a perfect Central Coast culinary experience. 


Succulent's menus are grounded in the standards of fine dining, focusing on flavor, elegance, simplicity and balance, while being served in a warm, comfortable, casual atmosphere. Opened since 2011, we've been sourcing our ingredients from local farmers & fisherman to ensure the freshest quality.  We believe in comfort food served in ample portions with hearty favors that compliment our wonderful local wines.

Our small cafe is family owned and operated with a focus on the community needs and wants. We are farm to table when possible, and go back to the traditions of homemade biscuits & gravy, jams & jellies, hearty meals, and desserts.

We work with our local wine makers to ensure we stock some of the best wines in the Central Coast to enjoy with our dishes.  Serving breakfast, lunch & dinner, we strive to provide a place to enjoy good food. Whether it be a weekend breakfast, quick lunch, group dining, or enjoying Sunday dinner with the family, all of us at Succulent Café will do our very best to make your experience a most memorable one.



(805) 691-9444



1555 Mission Drive
Solvang, Ca. 93463



Breakfast/Lunch           M,W,TH,F 10:00am–3pm              SAT & SUN   8:30am-3pm

Dinner ~ M,W, TH, F, SA, SU                                      5:00pm-9pm

Charcuterie Bar ~                                 M,W, TH, F     10:00a-9pm                SA & SU  8:30am-9pm    

email:  info@succulentcafe.com


All Wines served by the Glass. Ask about our Wine List & Bottle Beer List


Call (805) 691-9444 ext. 104 from 11am – 9pm daily, or book online with OpenTable.
Reservations required for parties of 6 or more.

Find a Table
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Join us for


Sunday, May 10th - 9:00am-2:00pm


Starters: MIMOSA

BASKET of BUTTERMILK BISCUITS- mini biscuits with house made jam, local honey & whipped butter

FRUIT & BERRIES- seasonal fruit & berries with Greek yogurt

Entrees: Choice of One

BOURBON VANILLA FRENCH TOAST- butter pecan syrup, bacon or sausage

SUCCULENT BISCUIT BENEDICT- poached eggs, tomato, spinach, avocado, hollandaise, with choice of ham or smoked salmon

SHORT RIB HASH- peppers, onions, potatoes, with two poached eggs

OMELET- wild mushrooms, spinach, swiss cheese, and bacon or sausage

COBB SALAD - grilled chicken, bacon, boiled egg, blue cheese, avocado, red wine vinaigrette

CURRIED CHICKEN SALAD - mixed greens, house curry mix, tart apples, candied nuts & raisins

GRILLED VEGETABLE SANDWICH- portobello mushroom, red pepper, red onion, eggplant, spinach, balsamic vinairgrette on cibatta, served with fries or a side salad

SUCCULENT BACON BURGER- Niman Ranch grass fed beef, applewood smoked bacon, aged cheddar, lettuce, red onion, tomato, house sauce, on brioche bun, served with crispy fries


Includes coffee, tea, or soft drinks

$30++ adults / $15++ children's menu (12 &under)

please call for reservations or visit opentable.com


Group Dining ~ Event Venue

Our restaurant is the perfect location to hold your next event. Whether you are hosting a private dinner, corporate event or wedding anniversary, Succulent Café is the premier venue to entertain your guests. We offer a full menu, wine list and a top staff to make your special day a most memorable affaire. Please inquire below and we will promptly respond. 

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Executive Chef Carrie Mitchum

Owners David and Sylvia Brents are pleased to welcome Carrie Mitchum as Executive Chef at Succulent Café.

Chef Carrie joins the team with almost two decades of culinary experience and has cooked extensively throughout the United States, including helming restaurants in New York and Memphis. She has also worked abroad in Italy, France, England and Africa bringing a well rounded and culturally diverse approach to her creations.

Chef Carrie's interest in the culinary arts was sparked early in life. Growing up in Spain she was exposed to not only classic Mediterranean fare but also influences from Asia, Africa, Eastern Europe and Scandinavia as she traveled with her actor father to locations all over the world. “I found food fascinating” she says “It was a very comfortable way to get to know people, their culture…their history”. After returning to the United States to attend boarding school followed by Dartmouth College in New Hampshire, Chef Carrie, had a career as an actress in various movies and also acting in a movie with her Grandfather, Robert Mitchum and a 5 year stint on the soap opera, 'Bold and the Beautiful'.  She eventually decided to follow her true love… Cooking.

After graduating from Le Cordon Bleu, Chef Carrie had the opportunity to work under such culinary greats as 2015 James Beard nominee Michael Cimarusti in Los Angeles, Michael Anthony in New York and rising star Jake Rojas of Tallulah on Thames before venturing out on her own forming a nationwide film and disaster catering business and opening her first restaurant, FUEL, in Memphis. Following a break with her partner in 2012 she left Tennessee she traveled to New York to open SALT with a pair of restaurateurs she had met on a previous visit. “SALT was an amazing experience. We went from five covers a day to five hundred in a matter of two months. I loved it” She says. When Super Storm Sandy tore through the kitchen, Mitchum decided it was time to be closer to her family and relocated to Santa Barbara where she promptly accepted the role of banquet chef at The San Ysidro Ranch. It was a rare opportunity to acquaint herself with the products and cuisine of the California Central Coast while working in one of America’s finest hotels. Most recently she held the position of Executive Chef and General Manager of Belcampo Meat Co. where she refined her skills at whole animal fabrication and use.

Chef Carrie is passionate about the quality of the ingredients she uses and prefers seasonal produce, pasture raised proteins and locally sourced artisan breads. “My food philosophy is simple” She says “take the best ingredients available and make the best food possible-. period.”  Chef Carrie’s enthusiasm, creativity and love of pure ingredients will further enhance the dining experience at Succulent Cafe.