Cuisine:

• Contemporary
• Basque

Miró Description:
Bacara Resort & Spa's fine dining restaurant offers guests a number of pleasant spaces to pass an evening, whether it's in the striking dining room, in the private cellar room downstairs, or on the popular outdoor deck that offers panoramic Pacific Ocean views. The dining room features two sculptures by the Spanish artist Joan Miró, whose distinctive artwork is found on the tabletop in the form of plate embellishments. Chef de cuisine David Garwacki features high-quality ingredients in his Contemporary Basque cuisine, and often sources herbs and produce from the resort's own ranch. Start with an appetizer like the fricassée of escargot with sweet garlic raviolini, confit tomato, chanterelles and Manchego cheese, then move on to mains such as the trio of veal (sweetbreads, veal cheek and tenderloin) or the Atlantic skate wing, which is accompanied by braised spinach, Serrano ham, cauliflower purée and Rioja wine sauce. Four- and six-course prix-fixe menus are available, as well as a garden tasting menu. Pastry chef Ben Galang's desserts include a warm banana tatin with chocolate Génoise, peanut butter, roasted banana ice cream and salted caramel. The very comprehensive wine program is presided over by wine director Thamin Saleh.


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