Bask at Basque Spanish Restaurant in Hotel Biba WPB – The SoFla Sage

I’m always looking for restaurants that have something unique about it. Well, Basque, serves Spanish tapas, entrees and paella from a sleek 22-foot mobile kitchen. Yes, a mobile kitchen, which was custom made for concept and is parked right out front of the hotel restaurant’s outdoor dining area. It’s not a food truck, though, it’s just a kitchen. The restaurant features both indoor and outdoor seating. We sat outside and enjoyed dinner with the sounds of live music from the Spanish guitar serenading us.

Basque is a joint venture between Hotel Biba and Collab Hospitality, as part of an effort to reestablish the historic boutique hotel as a destination for both locals and out-of-towners. The experienced hospitality team at Basque is headed by Chef Miguel Angel Rebolledo, former Executive Chef for Jose Andres.

“I am excited to bring both classic and modern interpretations of Spanish food to Palm Beach County,” said Chef Rebolledo. “Hotel Biba, with its rich 89-year history and beautiful tropical courtyard, has a warm, hospitable vibe, making it the ideal setting for Basque’s thoughtfully curated food and beverage menu.”

dates – applewood smoked bacon, marcona almonds, tetilla cheese, apple emulsion

pan con tomate – toasted slices of pan cristal brushed with fresh tomato, garlic, thyme, evoo

Start off your sweet date with these sweet dates! Don’t underestimate the simplicity of the pan con tomate, it’s like a Spanish bruschetta and it’s simply yummy! P.s. pan cristal is the Spanish version of ciabatta bread.


perajito – rum, lime, mint, pear purée, ginger

Ah, there’s nothing like a frozen cocktail on a warm Florida day. If frozen drinks aren’t your thing, try the sangria.


remolacha – baby beets, idiazabal cheese, heirloom tomatoes, pistachio, sherry dressing

This idiazabal cheese was an experience for me, it looked like mozzarella but the texture was unlike any other cheese that I’ve tried.. it reminded me of a marshmallow.

“Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre.” – Wikipedia

dragon fruit tartare – ahi tuna, florida avocado, dragon fruit foam, soy dressing

OK so full disclosure, I saw this dish at another table and I thought it was a sorbet being served for dessert. It’s actually a fantastic appetizer! You’ll find tuna & avocado under the dragon fruit foam layer.


scallops – grilled a la plancha, butternut squash puree, orange segments, Pedro Ximénez sherry

A bright and colorful take on scallops served tapas style.


patatas bravas – kennebec potatoes, aioli, brava sauce

I really enjoy when my fries have plenty of fixin’s and/or lots of great sauce. So, these were perfect for me. Nice bit of crunch, too.


Upps! I dropped the ice cream – butter cookie mousse, quince cream with housemade chocolate honey, pistachio and cheesecake ice creams

Chef Rebolledo’s personality really shines through in all of the dishes, especially in this playful dessert. Chef Rebolledo, who mastered his culinary skills at Spain’s most famous restaurant, El Bulli, won “Best Taste of Coral Gables” three years in a row, “Best Paella in Miami” two years in a row and “Best Croqueta in Miami” in 2016.

Basque is a wonderful addition to the South Florida dining scene, it fits in nicely with the West Palm Beach area landscape. Dine there for brunch, too!

Disclosure: I received a complimentary tasting at Basque. All opinions are my own.

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All images appearing in this post photographed by Holli Ryan, property of

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