We eat Bilbao
Aizen. Hotel Melia Bilbao (Lehendakari Leizaola, 29 tel. 944 28 00 39) €€€€
Great hotel kitchen with the seal of Josemi Olazabalaga, one of the great Biscayan chefs.
This restaurant at the Hotel Meliá Bilbao, with trickster staging Due to its perfect synchrony of tones, warmth and comfortable furnishings, it is a good example of the possibilities offered by a luxury hotel to chefs and hoteliers who want to express their concerns.
Here, Olazabalaga and the Asua, dealers of the business, have shaped their unmistakable gastronomic style, based on that infallible conjunction between updated tradition and leisurely creativity, in which the most deeply rooted flavors are the main protagonists. . Decoratively, the red cedar wood strips are inspired by a cigar box.
Sukalki of Aizian
Bascook _ (Barroeta Aldamar, 8 tel. 944 00 99 77) €€€_
The most modern gastronomic site in Bilbao, with the great Aitor Elízegui and his traveling cuisine.
Aitor Elizegui He is one of the great promoters of Biscayan gastronomy and an outstanding designer of local concepts.
Bascook expresses his philosophy in a unique letter in the form of a tabloid newspaper that the diner can take home.
Concerns and reflections of the chef, surrounding landscapes, supplying artisans, product secrets from around the world , are some of the sections of this unique communication vehicle. And when it comes to toothpaste, a mixture of vegetarian, Basque cuisine and cuisine from all over the world.
Another attraction of the place is the Kurding Club, who is invited to enjoy various tastings.
Octopus GuisoDry of Bascook inks
kimtxu (Hanai, 17 tel. 946 52 78 92) €€€
It is being one of the sensations among the latest Bilbao openings. Stylish fusion.
Centrally located Basque-Asian tavern with Spartan decor and open kitchen, where Iván Abril acts, a chef who has been able to adapt his oriental tastes to the local taste.
At very moderate prices and with a remarkable wine list, at the Kimtxu they refresh and excite the taste buds with things like the wonderful oyster with smoked dashi broth and pickled lemon, the razor clam with green curry, bacon and hazelnuts or the whole and crispy scorpion fish with miso-mustard and chili anchovy dips, which denotes an excellent frying technique. Bilbao in East plan.
A good way to enjoy the essence of Kimtxu is try their tapas at the bar , which are offered at a cheaper price.
Perfect fusion with a lot of style
Mine (Marzana Pier tel. 944 79 59 38) €€€€
Instant high-voltage cooking by a chef with things very clear.
Alvaro Garrido defines his place as a kitchen with tables. Unbeatable expression to focus his show in a restaurant that could perfectly be considered the most interesting of the year in the north of the peninsula.
instant cooking with products dictated by the market , daring, without crossing the limits and structured with almost the same script in each creation, highlighting a main ingredient with the company, at most, of two or three products as garnishes and with some background or exciting juice.
There is a fight to get the kitchen bar stools to see the daily show live.
high voltage cooker
Nerua (Avda. Abandoibarra, 2 tel. 944 00 04 30) €€€€€
It is the other great attraction of the Guggenheim museum . Avant-garde cuisine by Josean Martinez Alija.
The dining room nudity , as if leaving absolute freedom to the gaze and the company of one of the most impressive buildings in the world, can be a simile of the cuisine that is prepared in Nerua.
Alija, one of the few chefs with an authentic creative personality in our country. He goes to the limit in respecting the treatment of the products, since he touches them just enough to enhance them. It is a ethereal cuisine, very modern, fully sensitive, perfect for such a contemporary art scene.
Here all the details are matched. . If you have the possibility, eat at the bar watching the "operations" live.
Nerua
Porrue (Alameda Recalde, 4 tel. 944 23 13 13) €€€€
With a firm step it has become one of the restaurants in Bilbao acclaimed for its cult of the product.
Since it opened, the gastronomic slogan of this place was clear: "fetén" product, with the name and surnames of the suppliers or areas, and gender-friendly preparations.
To this we must add that there is no lack of modern touches in some garnishes and, above all, the passion for the grill that radiates Unai Campo , the chef, although, as is known, this art of roasting is complex. Oysters, clams, viceroys, sea bream or notable beef chops are some of the delicacies that are put on the bonfire. Very suggestive decoration.
After such a magnificent raw material, it is worth finishing off with a Scottish nitro.
To the rich clam!
** Yandiola ** (Alhóndiga Bilbao Building, Plaza Arriquibar, 4tel. 944 13 36 36) €€€€
It is the main restaurant of Azkuna Zentro, formerly La Alhóndiga. Michelin star and New York look.
Ricardo Pérez, magnificent chef, He was very successful in his first Yandiola, which gave him a name and status for other more powerful projects, like this one, where he handles all the restoration with various styles and prices.
Overlooking the designer's fantastic colonnaded courtyard Philippe Starck , you always have to try some of their starters with luxury artisan products, such as Keia smoked fish, Karmelo Toja anchovies or Riofrío caviar.
Its terrace, open to the Bilbao sky, is one of the top places to have a drink.
Zarate (Licensed Poza, 65 tel. 944 41 65 21) €€€€
The award of his first Michelin star was a great surprise . Excellent product.
Aitor Zarate landed in Bilbao from Lekeitio . And he did it, above all, to offer lovers of good food a sovereign seafood product, officiated in a traditional way. Something that is very popular in these lands.
It was arriving and kissing the firmament of red rosettes and box office success. Over time, his cuisine has become just as sophisticated with dishes that are rounded off with very attractive garnishes. It is still a must to try some of their grilled fish as is, arriving daily from the closest ports of the Bay of Biscay. Local a little tight spaces.
It offers a parmesan vertical of 26 to 120 months of curing, ideal for the most fond of cheese.
Here they like to grill
Zortziko (Alameda Mazarredo, 17 tel. 944 23 97 43) €€€€€
The most academic signature cuisine in the city. Luxury raw material and the cook Daniel Garcia in front.
Three different spaces, with a classroom included, make this restaurant one of the most exquisite places in town to taste and savor dishes such as strips of squid with star anise oil, crispy oysters with crunchy crumbs and sea gelée, pigeon cooked five times or rack of lamb pré-salé with anchovy sponge cake.
Memorable dishes, in every way, and some of which have been on the menu of this restaurant for years. Who can resist these wonders? Those who still call it Frenchified. Their loss.
Have lunch or dinner in the small, but enviable, cellar; a truly privileged place.
€ Less than €10
€€ Up to €20
€€€ Up to €50
€€€€ More than 50 €
*You can find the 2018 Gastronomic and Wine Guide in a digital version for your devices, at Manzana , Zinium Y google play .