The historic Hotel Biba in the El Cid neighborhood has fashioned a Spanish dining option by offering seating for a food truck helmed by the former executive chef for José Andrés and Bulla Gastrobar.
“It's a 26-foot, state-of-the-art mobile kitchen,” chef Miguel Angel Rebolledo says. “We customized it from scratch to accommodate the menu, so every inch was designed to best utilize the space. It's actually larger than some of the kitchens I've worked in in New York City.”
Most of the seating is in a landscaped courtyard with bistro chairs, misters and a retractable canopy. The inside setting is sophisticated with light walls, wood ceiling beams, restored terrazzo floors, tufted banquettes and bubblelike chandeliers.
“The dishes incorporate a bit of updated technique and ingredients while still maintaining the integrity of classic Basque flavors and dishes that I grew up eating and cooking,” Rebolledo says.
Highlights include smoked salmon avocado ($12), chicken croquetas with kimchi and panko ($12), remolacha salad with liquid-filled Idiazabalcheese spheres ($15) and two kinds of paella ($28, $38).
A full bar offers cocktails such as the Emiliana with pisco, smoked brandy and pineapple ($13).
Dinner is served Wednesday through Saturday, plus weekend brunch.