In Santa Cruz County, every plate is a collaboration. At its heart, farm-to-table menus are about seasonality, relationships and supporting the local food economy. As you travel along the Santa Cruz County coastline, you’ll pass through a patchwork of local farms and ranches, each adding to the region’s rich culinary landscape. Our deep agricultural roots, diverse growing techniques and unique combination of microclimates — shaped by our mild coastal climate — are what truly define the distinctive flavors of this region.

Even so, it’s hard to visit a grocery store without finding something from Santa Cruz County on the shelves. From established brands like Martinelli’s and Driscoll’s to newer challenger brands like Goodles and Olipop, our food industry’s influence is felt far and wide. And with our proximity to the Salinas Valley and Monterey County, two regions steeped in agricultural history and production, Santa Cruz County remains at the beating heart of California’s food story.

History + Legacy

Embracing seasonal eating allows us not only to savor the freshest, most vibrant dishes, but also to connect with the natural rhythm of the land. In Santa Cruz County, each season brings its own distinctive bounty — from the juicy strawberries and peaches of early summer to the arrival of dry-farmed Early Girl tomatoes, one of the region’s most celebrated culinary treasures. These small- to medium-sized, flavor-packed tomatoes spark excitement countywide when they start ripening in August and continue to delight through late October. These tomatoes are so revered that in the 1980s, they were famously shipped overnight to the Grateful Dead while on their Midwest tour, a testament to their cult-like following and unparalleled taste. Santa Cruz County has played a pivotal role in shaping the national farm-to-table movement. In 1999, chef and artist Jim Denevan held his first Outstanding in the Field dinner at Mariquita Farm in Watsonville, where he set a long table between a row of flowering gladiolus on one side and ripe tomatoes on the other. Today, Outstanding in the Field continues to be a roving restaurant without walls, hosting unique farm-totable dining experiences across the globe, setting their long table in fields, orchards and along the seashores where the meal’s ingredients were harvested. Sitting at this table reveals the elegantly simple yet profound connection between place, taste and story within every bite.

The farm-to-table ethos is also deeply rooted in Santa Cruz County’s role in the organic agriculture movement. One of the nation’s top organic certification organizations, California Certified Organic Farmers (CCOF), is founded and headquartered here, as well as many other farmer-led and farmer-serving nonprofits and centers, including the UCSC Center for Agroecology, the Organic Farming Research Foundation and the Ecological Farming Association, which hosts the oldest and largest gathering of organic and ecological farmers in the West. The Santa Cruz Community Farmers’ Markets have also been a local fixture for over 30 years, serving Santa Cruz County with weekly markets in multiple locations. Excitingly, the farmers’ market will have a new home in Downtown in 2025, bringing even more local flavor to the heart of the city.

Seasonality + Place

The rhythm of the seasons is at the heart of every farm-to-table dish. Santa Cruz County offers a vibrant array of seasonal delights throughout the year. For example, for a few weeks each fall you can try the kiwi sorbet from the Penny Ice Creamery. This sorbet is made with fruit from some of the first commercial kiwi vines planted in California in 1974 — connecting history, flavor and place in one sweet ephemeral scoop.

Santa Cruz County has long been a leader in direct-to-consumer and farm-to-restaurant supply chains. Farmers through the 1970s, 80s and 90s were among the early adopters of local sourcing, helping elite Bay Area chefs, wineries and restaurants bring the farm-to-table movement to life. Today, the commitment to local flavor remains strong, echoed across the county from food trucks to upscale restaurants, casual cafes and taquerias to coffee roasters and breweries, and even the Watsonville Airport.

Taste Makers

It’s almost impossible to overlook the farm-to-table concept in Santa Cruz County, since it’s so deeply woven into the fabric of our regional food story. While the culture of farm-to-table dining and the abundance of local, seasonal ingredients are easy to notice here, some chefs keep seasonality and purveyor relationships at the very core of their menus. Many focus on sourcing locally because intrinsic to each farm and ranch is a unique microclimate, and therefore flavor. When it comes to local seafood sourced from the Monterey Bay, the impact of freshness on flavor can hardly be overstated.

With so many amazing options around, choosing your farm-to-table dining experience depends largely on your party size, cuisine preference, ambiance and neighborhood. One of the best ways to experience Santa Cruz County’s flavors is to dine at local restaurants that prioritize fresh, seasonal ingredients. Here are some standout restaurants from around the county that exemplify the farm-to-table ethos.

Watsonville

California Grill of the Pajaro Valley in Watsonville: At California Grill and Bar in Watsonville, farmer and owner Richard “Dick” Peixoto ensures a direct link from farm-to-table. Peixoto supplies the restaurant’s produce from his own Lakeside Organic Gardens, which grows over 45 organic crops across 50 ranches in the fertile Pajaro Valley. This dedication to locally-grown, organic ingredients is the heart of their menu, with specials that highlight both the produce and the seasons. It’s not uncommon to see Peixoto strolling through the dining room, engaging with guests and sharing stories about the origins of their meal, adding a personal touch to the farm-to-table experience.

OTHERS TO TRY
Fruition Brewing, The Farm House and Ella’s by the Airport.

Aptos, Capitola Village, + Soquel

HOME Restaurant in Soquel: At HOME, chef Brad Briske champions local sourcing, offering a daily-updated menu that speaks to the heart of the farm-to-table philosophy. Known for his whole-animal butchery and fresh, homemade pastas, Briske highlights the region’s best — whether it’s seafood straight from the local harbor or his rotating selection of house cured meats. He balances this with a vibrant selection of seasonal vegetarian dishes, often inspired by the on-site garden’s herbs and vegetables. His thoughtful approach to cooking means every meal is rooted in the land and filled with vibrant local flavors.

OTHERS TO TRY
Mentone, Persephone, Cavalletta, Pretty Good Advice, Trestles, La Marea Cafe, and Pete’s Fish House.

Midtown Santa Cruz

The Midway Restaurant in Midtown Santa Cruz: Known for its eclectic menu and cozy atmosphere, The Midway serves seasonally inspired dishes thoughtfully prepared by acclaimed chef Katherine Stern. Stern opened The Midway in September 2020 as a pop-up at the Santa Cruz Community Farmers’ Markets, and her creative menus now shine in this cozy space. Driven by relationships with local growers, Stern highlights farmed and foraged ingredients she handpicks weekly at the farmers’ market, and credits her favorite dishes to local vendors, creating the inspiration for her seasonal offerings.

OTHERS TO TRY
La Posta, Charlie Hong Kong (they source produce from local organic farms), and Bookie’s Pizza (located at the Sante Adairius Rustic Ales Portal).

Westside Santa Cruz

Jack O’Neill Restaurant & Lounge at the Dream Inn: A producer-driven menu is right at home with a gorgeous view of the water, but the menu at Jack O’Neill Restaurant & Lounge takes the local sourcing ethos to an even deeper degree of consideration. The list of produce changes often as the restaurant works with some 20 micro-farms and ranches. Take a look at the bottom of the menu to see the names of local producers.

OTHERS TO TRY
Avanti, with a deep commitment to the local food culture; Bantam, which offers a daily changing menu and strives to utilize the best local and organic offerings; and VIM, whose seasonal offerings and California road trip-inspired dishes speak to a sense of place.

Downtown Santa Cruz

Hook & Line Downtown Santa Cruz: At Hook & Line, chef Santos Majano showcases local ingredients at the heart of the menu. Dishes like fried anchovies, smoked local halibut on a crispy beet tapioca cracker and rockfish beer-battered fish and chips all offer a local twist on classic seafood favorites. Majano also maintains a thoughtful “Farmers Market Finds” section with a variety of veggie-focused small plates. Each dish captures the peak flavors of the moment, with 90 percent of their produce coming from farmers’ markets. Majano’s focus on sourcing doesn’t just elevate the taste — it strengthens the ties between land, sea and plate.

OTHERS TO TRY
Hanloh at Bad Animal, Alderwood, Chocolate and Cafe Gabriella.

Felton

The Grove Cafe & Bakery: Each week chef Jessica Yarr visits the farmers’ market to source fresh, seasonal ingredients for the restaurant’s specials menu. Nestled in the heart of the Santa Cruz Mountains, The Grove offers an ever-changing menu that celebrates the freshest finds from farmers’ markets. Yarr’s locally-driven specials include a rotating burrata dish, a seasonal grilled cheese and a daily toast with both vegan or dairy-based options. Creative drink specials also reflect market treasures, such as a fennel plum sparkling soda, adding a refreshing touch.

OTHERS TO TRY
The Emerald Mallard: Chef Lance Ebert’s maximalist-style French bistro works in step with local farms and fisheries to craft their menu, which changes weekly. They always have a rotation of special seasonal dishes available, and you can count on them to bring a casual approach to fine dining. But make no mistake — even though they love to be playful with their food, their emphasis on local ingredients is stationed at the very forefront of the menu.

Gathering around to share food and stories socially is one of the oldest rituals we have. As you sample the vibrant offerings raised, grown and crafted here in Santa Cruz County, you are partaking in a collective story. Food is more than sustenance — it’s our most intimate connection to the land, to community and to the rhythm of the seasons. So, the next time you gather around a table in Santa Cruz County, take a moment to appreciate that with every bite, you are part of a greater, tasteful story.