BEHIND THE RESTAURANT
Our Story
Capriciano was born from a simple belief: that the finest Italian cooking doesn’t belong only to white-tablecloth dining rooms in Napa or San Francisco. It belongs here — on Mendocino Avenue, in the heart of Santa Rosa, where the wine country begins and the Pacific coast is never far from mind.
Executive Chef Baki Bekci grew up on Türkiye’s Turquoise Coast, where his family ran a restaurant and cooking was simply part of daily life. He trained at Fethiye Culinary College, then spent years working through some of Europe’s most respected kitchens – Cyprus, Athens, Dubrovnik – before bringing that foundation to California and the Four Seasons in Napa Valley.
We take time to source carefully and cook with intention. Every oyster, every pasta, every glass of wine is chosen because it belongs on this table — not because it’s convenient. That’s the standard Capriciano was built on, and it’s the standard we hold ourselves to every night we open our doors.
Executive Chef Baki Bekci grew up on Türkiye’s Turquoise Coast, where his family ran a restaurant and cooking was simply part of daily life. He trained at Fethiye Culinary College, then spent years working through some of Europe’s most respected kitchens – Cyprus, Athens, Dubrovnik – before bringing that foundation to California and the Four Seasons in Napa Valley.
We take time to source carefully and cook with intention. Every oyster, every pasta, every glass of wine is chosen because it belongs on this table — not because it’s convenient. That’s the standard Capriciano was built on, and it’s the standard we hold ourselves to every night we open our doors.
Chef Baki's Background
Baki’s path took him from the Turquoise Coast of southern Türkiye through the kitchens of Cyprus, Athens, and Dubrovnik, and eventually to Napa Valley’s most demanding fine dining environment. Each stop taught him something different – but the discipline he carries today came from all of them together.
Before Capriciano, he founded Mezzeluna in Cotati, Sonoma County in early 2024 and ran it for a year, transferring ownership in early 2025 with no current involvement. Those lessons now shape every choice at Capriciano — his most personal project to date. The menu at Capriciano reflects that full journey: the Turquoise Coast, the Italian table, and the precision of Napa Valley fine dining.
Before Capriciano, he founded Mezzeluna in Cotati, Sonoma County in early 2024 and ran it for a year, transferring ownership in early 2025 with no current involvement. Those lessons now shape every choice at Capriciano — his most personal project to date. The menu at Capriciano reflects that full journey: the Turquoise Coast, the Italian table, and the precision of Napa Valley fine dining.
- Fine dining background, Four Seasons Napa Valley
- Founder of Mezzeluna, Cotati (2024 – early 2025, since transferred)
- Trained in Cyprus, Athens, and Dubrovnik
- Executive Chef & Founder, Capriciano Osteria · Santa Rosa
Our Philosophy
We believe that a great meal is a complete experience, not just a transaction. Italian cooking at its best is slow, generous, and deeply attentive to the person sitting at the table. That’s the spirit Capriciano was built to carry into Santa Rosa: a restaurant that serves food the way it was always meant to be served, with pride in the craft and warmth in the room. Our goal is not a meal you finish quickly and forget. It’s an evening you think about on the drive home.
Your Experience
What Guests Can Expect
From the moment you walk in, Capriciano is designed to feel like a welcome — unhurried, warm, and focused entirely on the evening ahead. Our goal is not just a great meal today, but a table you’ll want to return to.
Wood-Fire Kitchen
Every dish cooked to order, over flame. The smoke, the char, the timing — all intentional.
OpenTable Reservations
Instant confirmation online, or call us directly. Walk-ins always welcome when the table is ready.
Daily Fresh Seafood
East and West Coast oysters, Ora King salmon, Petrale sole — sourced fresh and served with respect.
Private Events Welcome
Up to 89 guests inside, 50 on the terrace. Birthdays, rehearsals, corporate dinners — we’ll set the table.
Reviews
What Our Guests Say About Us
Took my husband here for our anniversary. Sat on the Al Fresco Terrace, ordered the Capriciano Graze Platter and the Sicilian Sea Bass, and somehow stretched dinner into a four-hour evening. Could not have asked for a better night in wine country.
Rebecca Lorenna
Best wood-fired pizza in Sonoma County, full stop. The Margherita is what a Margherita should be — three ingredients, perfect dough, lightly charred. The Pizza Capriciano is more adventurous and worth the order. Crust comes out of the firewood oven in under three minutes.
Maya Sanches
Walked in not knowing what to expect, walked out understanding what people mean by “real Italian hospitality.” Our server walked us through the wine list, recommended the Rigatoni Mezzi with Wagyu Bolognese, and never made us feel rushed. Capriciano is going to be a regular.
Elena Donovan
I’m from Brooklyn, and I’ve been chasing the right Italian dinner since I moved to California. Finally found it. The Lasagna is layered the way my grandmother layered it, the Bolognese tastes like Sunday, and the bread is actually warm. Take that as the highest praise I can give.
Marcus Leroy
As someone who works in the local wine industry, I’m picky about lists. Capriciano’s is one of the most thoughtfully built I’ve seen in Santa Rosa — Sicilian whites you can’t find everywhere, a beautiful Etna Bianco, a proper Vin Santo flight. Our server paired every single course.
Sophie Daniele