Bilbao and the Basque Country Restaurants

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Aizian

Arroz con leche y helado

Aizian Review

Euskera for "in the wind," the hotel restaurant for the Meliá Bilbao, under the direction of chef José Miguel Olazabalaga, has become one of the city's most respected dining establishments. Typical bilbaino culinary classicism doesn't keep Olazabalaga from creating surprising reductions and contemporary interpretations of traditional dishes such as rape con espuma de patata y trufa e infusión de champiñones (monkfish with potato and truffle cream and infusion of wild mushrooms) and falda de buey (Wagyu) en láminas, con ajos en texturas y zanahoria (Wagyu beef with "textured" garlic and carrots) in escabeche. The clean-lined contemporary dining room and the streamlined, polished cuisine are a perfect match.

    Restaurant Details

  • Credit cards accepted.
  • Closed Sun.
Updated: 03-12-2014

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