The heart and inspiration for Granada is the beloved and pre-existing Granada Bistro. This space has been renovated and re-imagined in industrial chic design, serving farm-to-fork dishes inspired by Spanish cuisine. Small plates, char-cuterie and the freshest local seafood, meats, and produce are complemented by an eclectic wine list including Spanish and Latin American selections, and a range of the Central Coast’s finest artisan wine producers.
Executive Chef Spencer Johnston began his culinary career at the age of 15 on the Central Coast, before leaving San Luis Obispo to chef at some of California’s hottest venues, including The Churchill, The Perl and Stingaree. His passion for ‘farm to fork’ dining, mixed with his love of exotic spice have created a unique culinary experience.