Four Seasons Resort Santa Barbara – Spanish-Revival Elegance with Nobu Dining & Restored Pool Oasis
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Architectural Heritage & Garden Beauty at Four Seasons Resort Santa Barbara
Framed by the Pacific Ocean and the Santa Ynez Mountains, Four Seasons Resort Santa Barbara embodies timeless Spanish Colonial Revival style. Since its debut in 1927, the property—once known as The Biltmore—has showcased whitewashed adobe walls, red-tile rooftops, terracotta paths, lantern-lit gardens, and lush landscaping that capture the spirit of the “American Riviera.”
A Renewed Pool Experience
The resort is unveiling a reimagined poolscape designed to enrich relaxation while honoring its historic charm. Guests will enjoy a 3,557-square-foot family pool with a beach-style entry and waterfall, a 150-foot lazy river, and an exclusive adults-only pool with private cabanas—creating a balance of lively recreation and serene retreat.
Culinary Innovation with Nobu
When the resort reopens in late 2025, it will introduce a Nobu restaurant, placing it among a select few Four Seasons destinations worldwide to feature the celebrated brand. This addition will bring a contemporary flair to the resort’s culinary portfolio while complementing its coastal setting.
Dining by the Coast
Alongside Nobu, Four Seasons Resort Santa Barbara offers a variety of experiences deeply tied to California’s coastal culture. Bella Vista highlights California-Italian flavors using local ingredients, Tydes delivers inventive seafood dishes, and Ty Lounge presents Spanish-inspired tapas and cocktails with sweeping ocean views. Guests can also access the historic Coral Casino Beach & Cabana Club, complete with its iconic pool and beachside atmosphere.
Timeless Design & Gracious Hospitality
The property’s charm is reflected in its intricate details: tiled courtyards, hand-carved furnishings, arched ceilings, and vibrant botanical gardens. Combined with attentive service, these elements preserve the glamour of its Hollywood-era heritage while offering a serene sanctuary today.
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