Restaurant in Miranda de Ebro, Spain
Michelin star worth the trip to Burgos.
Erre de Roca holds a Michelin star (2024) and delivers the strongest contemporary tasting menu in Miranda de Ebro at a €€€ price point that undercuts equivalent cooking in Madrid or San Sebastián. Two menus — the signature Erre de Roca and the seasonal De Temporada — run in an open-kitchen room that is formal enough to mark an occasion, relaxed enough to avoid stuffiness. Book 4–6 weeks out for weekend dinner.
Erre de Roca earns its Michelin star with a tasting menu format that rewards repeat visits as much as first ones. On a second trip, the room feels familiar in the leading way: the fully open kitchen is still the visual anchor, the service still moves at a measured pace, and the cooking still delivers the kind of technical confidence that justifies the trip to Miranda de Ebro from anywhere in Castile. The question is not whether this is worth booking. It is whether you can get a table when you want one.
The room at Erre de Roca is elegantly informal — a phrase that sounds like a contradiction but lands correctly here. The open kitchen is not a design flourish; it is the centrepiece. You watch the brigade work throughout the meal, which gives every plate a context you do not get in a closed kitchen. The presentation is meticulous. Dishes arrive looking considered without tipping into the overwrought minimalism that plagues lesser tasting-menu operations.
Chef Alberto Molinero runs two tasting menus: the signature Erre de Roca menu and the seasonally changing De Temporada. For first-time visitors, the signature menu is the right call , it shows you what this kitchen does at its most defined. For a return visit, De Temporada is the reason to come back. It changes with the seasons and reflects Molinero's connection to the produce and traditions of the Miranda de Ebro area, including the kind of combination , Segovia-style roast suckling pig paired with local eel fillets , that Michelin's own inspectors singled out as a standout dish. That pairing is not a gimmick; according to the Michelin write-up, it works.
Molinero's other restaurants span Miranda de Ebro and Madrid, which tells you something about his ambitions and his range. But Erre de Roca is the flagship expression , the place where technique and local identity are in sharpest focus.
This is one of the more practically useful distinctions to make at Erre de Roca, because the kitchen runs both services on different days. Lunch runs Thursday through Sunday from 1:30 PM to 4 PM. Dinner runs Friday and Saturday only, from 8:30 PM to 11:30 PM.
If your schedule gives you a choice, dinner on Friday or Saturday is the stronger option for an occasion meal , the room settles into a longer, more deliberate pace when you are not competing with the clock of a Spanish midday. But the lunch service is no lesser version of the experience. The tasting menus run in both slots, and the kitchen does not change what it is doing based on the time of day. For those travelling through the region and timing a stop around driving, the Thursday or Sunday lunch is your leading access point, since dinner service does not run on those days.
The practical implication: if you want a Friday or Saturday dinner, book earlier. If you want a weekday or Sunday lunch, you have slightly more flexibility, but do not test it , this is still a Michelin-starred room with 189 Google reviews averaging 4.7, in a city that does not have an oversupply of this level of cooking.
Book at least four to six weeks out for a weekend dinner slot. Friday and Saturday evenings are the tightest, as those are the only two nights the kitchen runs dinner service. Lunch across Thursday, Friday, Saturday, and Sunday gives you more windows, but popular slots , particularly Saturday lunch , fill quickly. No website or phone number is listed in our database; check current booking channels directly before you travel. Showing up without a reservation is not a viable strategy at this price point.
Reservations: Book 4–6 weeks out minimum for weekend dinner; 2–3 weeks for weekday lunch as a safer floor. Hours: Lunch Thursday–Sunday 1:30 PM–4 PM; Dinner Friday–Saturday 8:30 PM–11:30 PM; Monday–Tuesday closed. Budget: Price range is €€€ , expect a tasting menu spend in the range typical for Michelin-starred contemporary dining in provincial Spain, which generally runs lower than equivalent restaurants in Madrid or San Sebastián. Format: Two tasting menus , Erre de Roca (signature) and De Temporada (seasonal). Dress: Elegantly informal , the room supports smart casual without requiring formal dress. Address: C. Rda. del Ferrocarril, 37, 09200 Miranda de Ebro, Burgos.
Erre de Roca holds a Michelin 1 Star (2024), with inspectors specifically noting the kitchen's technical range, flavour delivery, and the suckling pig and eel combination as a standout. Google rating: 4.7 from 189 reviews. For context on where this fits in Spain's broader contemporary dining scene, see Arzak in San Sebastián, Azurmendi in Larrabetzu, El Celler de Can Roca in Girona, Martin Berasategui in Lasarte-Oria, Quique Dacosta in Dénia, Aponiente in El Puerto de Santa María, Cocina Hermanos Torres in Barcelona, and DiverXO in Madrid. For international contemporary comparisons, see César in New York City and Jungsik in Seoul.
In Miranda de Ebro's dining options, Erre de Roca sits at the leading of the quality tier by a clear margin. Alejandro Serrano is the closest peer in ambition , Modern Cuisine at €€€€, meaning you will spend more there , and is the right choice if you want a different chef's perspective on contemporary cooking in the region. Between the two, Erre de Roca offers better value for money at its price point, while Alejandro Serrano suits those who want a longer or more elaborate tasting format and are willing to pay for it.
La Vasca operates at an entirely different register , Traditional Cuisine at € , and should not be compared directly. If you want traditional Castilian cooking at a fraction of the price, La Vasca is the practical choice. If you are coming to Miranda de Ebro specifically for the Michelin experience, Erre de Roca is the booking to prioritise.
Alex Cool Club rounds out the local options as a more casual alternative. Erre de Roca is the harder table to get and the more demanding experience, but for food-focused travellers it is the reason to add Miranda de Ebro to a Castile itinerary. Alejandro Serrano is the fallback if Erre de Roca is fully booked , not a consolation prize, but a different proposition at a higher price.
For the full picture on eating, drinking, and staying in the area: our full Miranda de Ebro restaurants guide, hotels guide, bars guide, wineries guide, and experiences guide.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Erre de Roca | Contemporary | When chefs have clear ideas and work with complete dedication, restaurants such as these, where guests can enjoy cuisine to the full, are the end result. Deeply connected to his native Miranda de Ebro, chef Alberto Molinero (who has other restaurants here and in Madrid), aims to create cuisine that delivers impact on every level with strong techniques and plenty of flavour yet without neglecting aesthetics, thanks to dishes that are contemporary in style and meticulous in presentation. In this elegantly informal space with a completely open kitchen, he offers guests a choice of two tasting menus: Erre de Roca and the seasonally inspired De Temporada. One dish that particularly fascinated us was his elegant version of Segovia-style roast suckling pig, to which he adds eel fillets from Miranda de Ebro that were a surprising yet perfect combination.; When chefs have clear ideas and work with complete dedication, restaurants such as these, where guests can enjoy cuisine to the full, are the end result. Deeply connected to his native Miranda de Ebro, chef Alberto Molinero (who has other restaurants here and in Madrid), aims to create cuisine that delivers impact on every level with strong techniques and plenty of flavour yet without neglecting aesthetics, thanks to dishes that are contemporary in style and meticulous in presentation. In this elegantly informal space with a completely open kitchen, he offers guests a choice of two tasting menus: Erre de Roca and the seasonally inspired De Temporada. One dish that particularly fascinated us was his elegant version of Segovia-style roast suckling pig, to which he adds eel fillets from Miranda de Ebro that were a surprising yet perfect combination.; Michelin 1 Star (2024) | Hard | — |
| Alejandro Serrano | Modern Cuisine | Michelin 1 Star | Unknown | — |
| La Vasca | Traditional Cuisine | Unknown | — | |
| Alex Cool Club | Unknown | — |
How Erre de Roca stacks up against the competition.
Book 4–6 weeks out for a Friday or Saturday evening slot — those are the only two nights the kitchen runs dinner service. Weekday lunch (Thursday–Sunday, 1:30 PM–4 PM) is more accessible; 2–3 weeks out is a safer floor. For a Michelin-starred restaurant in a smaller city like Miranda de Ebro, demand is concentrated and the room has limited covers, so last-minute availability is rare.
The restaurant operates a tasting menu format in an elegantly informal room with a fully open kitchen, which typically suits smaller parties better than large groups. For groups of 6 or more, check the venue's official channels to confirm availability and whether private arrangements are possible — no specific group policy is documented in available records.
The kitchen runs two tasting menus: the signature Erre de Roca menu and the seasonally inspired De Temporada. Michelin inspectors specifically called out the Segovia-style roast suckling pig with Miranda de Ebro eel fillets as a standout dish. There is no à la carte option, so the format is fixed — choose between the two menus based on how much you want a seasonal versus a signature experience.
Dinner is the tighter booking and the full-length experience — Friday and Saturday evenings, 8:30 PM–11:30 PM. Lunch runs Thursday through Sunday and is easier to secure, making it the practical choice if your dates are flexible. The kitchen and tasting menu format are the same across both services, so the main difference is scheduling convenience, not quality.
Alejandro Serrano is the closest peer in ambition and format within the local area. La Vasca offers a more traditional, lower-price-point option for those not committed to a tasting menu. Alex Cool Club sits in a different register — more casual, less focused on the kind of technique-forward cooking that earned Erre de Roca its Michelin recognition. For a Michelin-calibre meal, Erre de Roca has no direct local competitor.
At €€€ pricing with a Michelin 1 Star (2024), Erre de Roca sits in a reasonable range for the format. Michelin inspectors noted strong technique, clear flavour delivery, and meticulous presentation — the markers that justify tasting menu pricing. If you want flexibility or à la carte options, this is not the right venue; the format is fixed. If a structured, chef-led meal is what you are after, the value holds.
Yes — the combination of a Michelin star, open kitchen, and tasting menu format makes it a natural fit for a celebratory dinner. The room is described as elegantly informal, so it carries the occasion without being stiff. Book a Friday or Saturday evening for the full experience; weekend dinner slots book out 4–6 weeks ahead, so plan accordingly.
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