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Listed below are links to reviews of Iluna Basque from around the web.
[ more from ae.contracostatimes]
| "• The stuffed red pepper, recommended by our tattooed waitress, is memorable and, like so many of Noblia's dishes, is all but done ahead. A grilled portobello mushroom is stuffed into a roasted and peeled red pepper, then finished with manchego..." |
1 reviews
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[ more from events.mercurynews]
[ more from events.mercurynews]
"Mattin Noblia, the Basque chef and owner invites you and your guests to take part in the Basque experience at Iluna Basque. Specializing in tapas, the fusion of French and Spanish is a welcome addition to North Beach...."
[ more from fodors]
"When young, talented Basque-born chef Martin Noliba entered the crowded, competitive world of San Francisco tapas, some folks weren't sure if he would make it. But make it he did, with such classic preparations as roasted mussels, salt-cod-stuffed piquill..."
[ more from gayot]
| "A youthful hum permeates the moody deep red and dark wood dining room. Solo diners and groups congregate at a long communal table while whispering couples at tiny tables take in the expansive view of Washington Square from the two corner plate-glass walls..." |
1 reviews
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[ more from gusto]
| ""I wanted to try Basque food, but most of SF’s basque places are a bit pricey. An old college friend and I hit Iluna Basque, which seems to be just picking up steam in the press...." |
1 reviews
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[ more from insiderpages]
"I arrived relatively early, about an hour after it had opened, but the moment I walked through the doors, I swear I felt hipper than ever. A richly colored and moody place, Iluna Basque specializes in Basque (French/Spanish) tapas...."
[ more from judysbook]
[ more from search.cityguide.aol]
| "Though Basque food is usually served family-style, its vibrant flavors (and saltiness) can be overwhelming in large portions. The smaller size also means more to choose from: the menu effortlessly zooms from classic (piperade, garlic soup) to more Spanish..." |
2 reviews
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[ more from sfgate]
"75), I warmed immediately to the martini glass filled with thick yogurt and pistachio, drizzled with honey. The Beret Basque chocolate is a little more rustic than you'll find at some places, domed with heavy chunks of shaved chocolate...."
[ more from sfweekly]
"This snug, wood-paneled, modernistic room is a sleek setting in which to enjoy Basque tapas (plates of cured meats, brandade, crisp fried potatoes scattered with herbs) and small plates (white bean cassoulet enriched with shredded pig's feet and topped wi..."
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