Restaurant Mirlo Blanco
When Mirlo Blanco opened here in 1968, Basque cuisine was all the rage in Spain. It’s still highly respected by gourmets, and Mirla Blanco retains strong hints of its origin in dishes like the Basque-style hake, spider crab, or squid in its own ink. When weather permits, the patio tables are the choicest seats; in cold weather, each of the two interior dining rooms is warmed by a fireplace.
When Mirlo Blanco opened here in 1968, Basque cuisine was all the rage in Spain. It’s still highly respected by gourmets, and Mirla Blanco retains strong hints of its origin in dishes like the Basque-style hake, spider crab, or squid in its own ink. When weather permits, the patio tables are the choicest seats; in cold weather, each of the two interior dining rooms is warmed by a fireplace.
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