The bar, that place where the show is guaranteed
Far from the conventions cuisine of Euskadi and with a mostly foreign audience, we visited **Mina**.
This restaurant is located in an 1800's building on the pedestrian walkway Bilbao riverside, in front of Market of the same name and close to the San Antón bridge.
Going up the stairs of the old building we reach a very bright space that has six tables without tablecloths and a kitchen in sight of all, separated from the dining room by an oak bar with high stools. Undoubtedly, the most special location if what you are looking for is not to lose detail of everything that is cooked in Mina.
The show is guaranteed.
How about treating yourself to a tribute here?
If anything defines Alvaro Garrido and his team, self-styled the #minawarriors , is the ability to create and carry out a very lively cuisine, without ties, with local product and without limits.
A kitchen in constant evolution that is reflected in any of the three menus they offer.
The feast usually begins with a oyster as a tribute to Las Rejas, since Álvaro was the right hand of Manolo of the Bear in The Pedroneras. It is an elaboration that, after its apparent simplicity of ingredients, build a complex dish in nuances where stands out the perfect balance of flavors.
We continue with mussel, coconut, citronella and spicy tomato , marine, fresh touches and a lot of concentrated taste in the mouth.
appears the sea cheese, a combination of ricotta and squid ink with black garlic, accompanied by a mushroom base and crispy chicken. An original trio of aces that work perfectly. Without a doubt, a winning dish.
In Mina the fish is treated in a delicate way and a good proof of this is the rosemary smoked mackerel with cauliflower and cider. Round dish where no ingredient is left over, and with flavors and textures that integrate perfectly.
One of its classic dishes is begihaundi (squid) as a minimally cooked risotto on a dense and tasty background (undoubtedly one of the values of Álvaro's cuisine). A multitude of sensations in each spoonful.
The sweet part is groundbreaking and surprising through the use of hot peppers, spices and ingredients that are not cloying.
The best example is the iced coffee sabayon, orange peel and yogurt sorbet, a risky and enormously satisfying end of party.
Álex Hernández is the sommelier of Mina. His extensive experience and many trips behind him looking for new liquid proposals result in great wines that accompany each dish in a suggestive and elegant way.
To that we must add a diligent and close room management that will make the experience in Mina something (even more) round.
Address: Muelle Marzana, s/n 48003 Bilbao, Spain See map
Telephone: 944 79 59 38
Schedule: Lunch: from 2:00 p.m. to 3:30 p.m. (Tuesday to Thursday); Dinner: from 9:00 p.m. to 10:30 p.m. (Wednesday to Thursday)
Additional schedule information: We close for holidays from January 8 to 21, from April 2 to 8 and from August 27 to September 9
Half price: 35 euros