La Vasca

The story

La Vasca: A Century of Traditional Spanish Cuisine in Miranda de Ebro

In 1926, Ángela Bilbao opened a small bar called La Vascongada on Calle del Olmo in Miranda de Ebro. The locals soon renamed it “La Vasca,” and the name stuck. A century later, her grandson Íñigo Ruiz runs the restaurant, upholding the same philosophy: “cocina tradicional, sencilla, de toda la vida” – traditional, simple cooking based on fresh, high-quality seasonal ingredients.

That commitment hasn’t gone unnoticed. La Vasca holds a Michelin Bib Gourmand, an award celebrating good quality, good value cooking – the kind that relies on honest technique and the best produce rather than fussy presentation.

The kitchen focuses on seasonal rhythms. In autumn, wild mushrooms take centre stage: boletus, amanitas and truffle appear in dishes like guiso de boletus, a deeply savoury mushroom stew. Game season brings perdiz silvestre estofada (partridge braised in vegetable sauce) and other hearty guisos that evoke the abuela’s kitchen. A recent festival special – crujiente de carrilleras y boletus con crema de coliflor y trufa – shows the kitchen’s deft touch with textures and deep flavours. Even the desserts stay rooted in tradition: leche frita, a recipe perfected over decades.

The dining room is spacious and traditionally decorated, service attentive. A well-stocked bodega features D.O.Ca. Rioja, Ribera del Duero, Rías Baixas and Bierzo, with wines kept in optimal conditions.

La Vasca is more than a restaurant; it’s a local institution. The third generation, represented by Íñigo Ruiz – who trained at Madrid’s Casa de Campo hospitality school and worked under Alberto Chicote and Paco Roncero – continues the legacy. He was chosen as the pregón (herald) for Miranda’s San Juan del Monte festival in 2026, a reflection of the restaurant’s deep roots in the community.

For anyone seeking authentic, traditional Spanish cuisine in Miranda de Ebro, La Vasca is an essential stop. It’s a place where the food speaks for itself – and has been doing so for nearly a hundred years.