Miro Restaurant Review

8301 Hollister Ave. (Hwy. 101 & Winchester Canyon Rd.) Send to Phone

805-571-4204 | Make Restaurant Reservations | Menu

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The fine dining room of an exclusive resort, with Contemporary Basque cuisine featuring high-quality ingredients including produce from its own ranch.

Miro Restaurant is one of our 2012 Hot 10 Santa Barbara Restaurants | Top 10 Santa Barbara Food Rating Restaurants | Top 10 Santa Barbara Romantic Restaurants | Top 10 Santa Barbara Wine List Restaurants |

Cuisine

Open

Dinner Tues.-Sat., flexible Sun. according to season

Features

View
Heart-healthy dishes
Romantic setting
Private room(s)
Full bar
Reservations suggested
Entertainment
Outdoor dining
Valet parking
Jackets suggested

Wine

Great Wine List

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Bacara Resort & Spa's fine dining restaurant offers guests a number of spaces to pass an evening, whether it’s in the expansive dining room, in the private cellar room downstairs, or on the popular outdoor deck with its panoramic Pacific Ocean views. The main room features sculptures by the Spanish artist Joan Miró, whose distinctive artwork is found on the tabletop in the form of plate embellishments, and whose surrealistic style influences chef David Garwacki’s presentation. Garwacki sources herbs and produce from the resort’s nearby ranch, and makes the most of top-quality ingredients in his contemporary Basque cuisine. Start with an appetizer like diver scallops with creamed peas, butter lettuce, lomo embuchado, chanterelle mushrooms and manchego “air.” Entrées may include Prime rib-eye “rossini,” with porcini purée, seared foie gras, grilled king trumpet mushroom, arrow leaf spinach “subric,” crisp brioche wafer and Madeira truffle jus. A prix-fixe menu is perhaps the best way to sample seasonal offerings, but there’s also a garden tasting menu. Pastry chef Ben Galang’s desserts include a warm banana tatin with chocolate genoise, peanut butter, roasted banana ice cream and salted caramel. Sommelier Devaughn Williams presides over a very comprehensive wine program.

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