Restaurant in Miranda de Ebro, Spain
Century-old cooking, Michelin value, book it.
La Vasca has held Michelin Bib Gourmand recognition in 2024 and 2025 and has been feeding Miranda de Ebro since 1926 — three generations of family cooking at the € price point. The menu runs to roast baby lamb, wild mushrooms, game, cod, and traditional offal. At this price tier with this track record, it is the most straightforward booking in the city.
At the € price point, La Vasca in Miranda de Ebro delivers something most restaurants at this level cannot: Michelin Bib Gourmand recognition (held in both 2024 and 2025), a nearly 100-year track record, and a menu built around game, wild mushrooms, cod, roast baby lamb, and traditional offal that most modern kitchens have quietly retired. If you are passing through Burgos province and want one meal that earns its place in your itinerary, this is the booking to make. If you want modernist tasting menus, look at Alejandro Serrano or Erre de Roca instead. La Vasca is not trying to be those restaurants, and that is precisely its strength.
La Vasca opened in 1926. That number matters not as a romantic detail but as a practical signal: a restaurant that has operated in the same city for approaching a century, across three generations of the same family, does not survive on charm alone. It survives because it feeds people well, consistently, at a price they are willing to pay again. The Michelin Bib Gourmand, awarded in both 2024 and 2025, is the external validation, but the 4.6 rating across nearly 1,500 Google reviews tells you that the audience is not just food critics.
The building is a 19th-century structure on Calle del Olmo, 3. The dining room sits on the first floor, reached by a staircase lined with old photographs of the restaurant and its founder, Ángela Bilbao, who arrived here from a village in Vizcaya province with her husband, a native of Burgos, and opened what was originally a casa de comidas, a working meal house. That origin matters for framing. This is food that came from feeding people properly, not from a culinary concept. Three generations of the same family have sustained that intent.
The dining room itself reads as classic-contemporary: a space that does not lean into either studied rusticity or aggressive modernisation. For a special occasion or a serious business meal, that register is useful. You are not in a tourist trap, and you are not in a laboratory. You are in a room where the cooking is the point.
Menu is seasonal and built around the pantry of Castilla y León and the Basque country: game when the season allows, wild mushrooms, roast baby lamb (lechazo), cod cooked in the traditional Castilian manner, and offal preparations that require both technique and confidence to serve to a dining room in 2025. This is not comfort food as a marketing category. It is the cooking that this region actually produced, maintained by a kitchen that knows how to execute it. The Bib Gourmand signals that Michelin's inspectors found the quality-to-price ratio sufficiently high to recognise it two years running, which at the € price tier puts La Vasca in direct conversation with restaurants charging considerably more.
For the special occasion visitor, the staircase entry with its archive of family photographs provides a sense of occasion that arrives before the food does. This is not a bad thing. A celebration dinner benefits from a room with a story that does not require explanation from the staff. The photographs and the building's age do that work quietly. For a date or an anniversary meal, the classic-contemporary dining room gives you a setting that photographs well and feels considered without being theatrical.
The editorial angle here connects to the experience of entering a room that has been doing this for nearly a century: there is a reliability to the interaction, a fluency between the kitchen and its own repertoire, that newer restaurants with larger ambitions sometimes lack. When a kitchen has cooked lechazo and wild mushroom dishes for three generations, the margin for error on those dishes narrows significantly. That is the practical case for La Vasca, stated plainly: you are ordering dishes this kitchen has made thousands of times.
For context on where La Vasca sits within Spanish traditional cuisine at the Michelin-recognised level, the Bib Gourmand tier puts it alongside venues like Cave à Vin & à Manger - Maison Saint-Crescent in Narbonne and Auberge Grand'Maison in Mûr-de-Bretagne across the border in France: regional institutions where the value proposition is honest, seasonal, place-specific cooking at a price that does not require justification. Spain's broader Michelin constellation, from El Celler de Can Roca in Girona to Arzak in San Sebastián, operates at a fundamentally different price point and ambition level. La Vasca is not competing with DiverXO in Madrid or Azurmendi in Larrabetzu. It is competing with the question of whether a meal in Miranda de Ebro can be worth a detour, and the Bib Gourmand says yes.
Booking is direct. No significant lead time is expected at this price tier and category. If you are planning a special occasion, booking a few days in advance is sensible rather than required. Walk-in availability is plausible, though unconfirmed in the available data.
See the comparison section below for how La Vasca sits against Miranda de Ebro's other notable dining options.
For a broader view of eating and drinking in the city, see our full Miranda de Ebro restaurants guide, our bars guide, our hotels guide, our wineries guide, and our experiences guide.
Yes, without qualification. The € price tier combined with two consecutive Michelin Bib Gourmand awards (2024, 2025) and a 4.6 Google rating across nearly 1,500 reviews makes La Vasca one of the clearest value propositions in Miranda de Ebro. You are getting Michelin-recognised quality at a price that does not require a second thought. For comparison, Alejandro Serrano operates at €€€€ and Erre de Roca at €€€. If budget matters, La Vasca wins the value argument easily.
Go knowing the menu is built around traditional Castilian and Basque ingredients: roast baby lamb, wild mushrooms in season, game, cod, and offal. This is not a kitchen that pivots to international trends. The restaurant opened in 1926 and is on its third generation of family ownership, so the cooking reflects a long-established repertoire. Booking is easy at this price tier, but calling ahead for a special occasion dinner is sensible. The dining room is on the first floor, accessed via a staircase. Hours are not listed in available data, so confirm before you travel.
The Michelin Bib Gourmand recognition points to the kitchen's seasonal, traditional cooking as the reason to visit, so lean into that: roast baby lamb (lechazo), wild mushrooms when in season, and the cod and game dishes are the categories that define this kitchen's identity across nearly a century of operation. Specific current menu items are not confirmed in available data, but the traditional offal preparations are worth considering if that register appeals to you. Ask the staff what is in season at time of visit.
Tasting menu availability is not confirmed in available data. What is confirmed is the Bib Gourmand recognition, which at the € price point typically signals that the à la carte or set menu format offers genuine value. If a tasting menu is offered, the kitchen's depth in traditional regional cooking and its track record across 2024 and 2025 Michelin cycles suggests it would represent fair value. Verify directly with the restaurant. For a full modernist tasting menu experience in Miranda de Ebro, Alejandro Serrano at €€€€ is the more likely format.
No specific dietary policy is listed in available data. The menu is built around meat-heavy Castilian and Basque traditions: lamb, game, offal, cod. Vegetarian or vegan guests may find the options limited given the kitchen's traditional focus. If dietary restrictions are a consideration, contact the restaurant directly before booking. Phone and website details are not listed in available data, so use Google or local directories to find current contact information.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| La Vasca | € | Easy | — |
| Alejandro Serrano | €€€€ | Unknown | — |
| Erre de Roca | €€€ | Unknown | — |
| Alex Cool Club | Unknown | — |
What to weigh when choosing between La Vasca and alternatives.
No dietary accommodation policy is documented in the available records. The kitchen is built around meat-heavy traditional Castilian cooking — game, offal, roast lamb, and cod — so the menu is not naturally flexible for vegetarian or vegan diners. If you have specific restrictions, check the venue's official channels before booking; vegetarians in particular should go in with realistic expectations given the core cuisine.
No tasting menu format is documented in the available records for La Vasca. The restaurant's profile is that of a traditional family 'casa de comidas' with a classic-contemporary dining room, which typically means à la carte or set menu rather than a multi-course tasting format. Confirm directly at C. del Olmo 3 before assuming that structure is available.
At the € price point with back-to-back Michelin Bib Gourmand recognition (2024 and 2025), La Vasca is one of the stronger value cases in northern Spain. Bib Gourmand status is awarded specifically for good cooking at accessible prices, so the Michelin committee has already done that calculation for you. Few restaurants in this price bracket carry that credential two years running.
The restaurant is on the first floor of a 19th-century building at C. del Olmo 3 — you reach the dining room via a staircase lined with archive photos of the restaurant and its founder, Ángela Bilbao. It has been run by three generations of the same family since 1926, so the format is rooted and consistent rather than trend-driven. Come expecting traditional Castilian cooking: game, seasonal wild mushrooms, offal, cod, and roast baby lamb.
The kitchen's identity is built around game, wild mushrooms in season, traditional offal dishes, cod, and roast baby lamb — these are the dishes the restaurant has been defined by across three generations. Seasonal availability applies to mushrooms and some game, so the menu will shift depending on when you visit. Specific dish names are not published in available records, so asking staff what is in season on the day is the practical move.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
