Cuisine:

• Basque
• French
• Others

Centro Basco Description:
Opened in 1940 along with a boarding house for shepherds, this sprawling restaurant is one of the last remnants of the local Basque population who once herded sheep in what is now fully suburbanized Chino. The food here is good, wholesome country cooking---despite the name, more French than Basque-Spanish---and a wonderful value. With every main course comes a massive tureen of soup for the table that a party of four will have a tough time finishing, a big bowl of salad, pickled beef tongue (sliced razor-thin), big plates of pasta, vegetables and fries. We recommend the tender, garlicky rack of lamb and the roasted chicken with deeply golden, crisp skin. The main dining room, filled with linen-topped tables and decorated with a colorful mural of a Pyrenees mountain village, is simple and comfortable, and another room offers traditional communal tables.


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