Classic Italian Dining Endures at Santa Rosa's Ca'Bianca

White tablecloths, veteran servers and traditional dishes define the historic restaurant as it celebrates 30 years.

Published on Feb. 14, 2026

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Ca'Bianca, a classic Italian restaurant in Santa Rosa, California, is celebrating its 30th anniversary. The restaurant, housed in a historic Victorian building, has maintained its white tablecloth service and traditional Italian menu over the decades, even as the dining landscape has shifted. Owners Karin Hoehne Diana and Marco Diana have preserved the restaurant's old-world charm, with veteran servers, housemade pastas, and signature dishes like gnocchi, rigatoni, and tiramisu. The restaurant's timeless ambiance and commitment to quality Italian cuisine have made it a beloved destination for business lunches, anniversaries, and special occasions.

Why it matters

In an era when many restaurants have moved away from formal white tablecloth service, Ca'Bianca has remained steadfast in its commitment to traditional fine dining. The restaurant's endurance and dedication to its roots reflect a growing consumer demand for more experiential and hospitality-focused dining, even as efficiency and informality have become more common. Ca'Bianca's story highlights how a restaurant can thrive by staying true to its values and providing a unique dining experience that resonates with the local community.

The details

Ca'Bianca, located in a historic Victorian building in Santa Rosa, has been serving classic Italian cuisine for 30 years. Owners Karin Hoehne Diana and Marco Diana, both seasoned San Francisco restaurateurs, took over the property in 1995 when it was operating as a German restaurant. The Dianas have maintained the restaurant's white tablecloth service and traditional Italian menu, which was developed with the help of Italian chefs Vincenzo Cucco and the late Angelo Zicaro. Today, chef de cuisine Arturo Cardenas oversees the kitchen, ensuring consistency across longtime favorites like gnocchi, rigatoni, and tiramisu, while also introducing seasonal specials. The restaurant's commitment to quality ingredients, housemade pastas, and carefully prepared sauces has earned it a loyal following over the decades.

  • Ca'Bianca opened in 1995 after the Dianas took over the historic Victorian building.
  • The restaurant is celebrating its 30th anniversary in 2026.

The players

Karin Hoehne Diana

Co-owner of Ca'Bianca, who has run the restaurant with her husband, Marco Diana, for 30 years.

Marco Diana

Co-owner of Ca'Bianca and an Italian immigrant with a career rooted in fine dining.

Nico Diana

The Dianas' son, who spent his childhood exploring the restaurant's historic building and is now a partner and manager of the business.

Arturo Cardenas

The current chef de cuisine at Ca'Bianca, who maintains consistency across the restaurant's longtime favorite dishes.

Vincenzo Cucco

An Italian chef who helped develop many of Ca'Bianca's original recipes.

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What they’re saying

“We pay tons of money for linens, but I'm not going without. It just gives it a different feel.”

— Karin Hoehne Diana, Co-owner (The Press Democrat)

“Restaurants are a way of life, not a job.”

— Karin Hoehne Diana, Co-owner (The Press Democrat)

“People get mad when we make changes.”

— Karin Hoehne Diana, Co-owner (The Press Democrat)

What’s next

Ca'Bianca plans to continue its tradition of classic Italian dining and white tablecloth service as it celebrates its 30th anniversary in 2026.

The takeaway

Ca'Bianca's endurance and commitment to traditional fine dining in an era of more casual and efficient restaurant experiences highlights the ongoing demand for experiential, hospitality-focused dining. The restaurant's story shows how a restaurant can thrive by staying true to its values and providing a unique dining experience that resonates with the local community.