The name of this restaurant comes from the Basque word for "blue," which also happens to be the dining room's dominant color. The menu here is mostly Spanish dishes, but Caribbean touches abound. The soup and seafood appetizers are particularly good, and a highly recommended entrée is chillo urdin de lujo (red snapper sautéed with clams, mussels, and shrimp in a tomato, herb, and wine sauce).
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