Complementing the Guggenheim's visual feast with more sensorial elements, this spot overseen by Martín Berasategui is on everyone's short list of Bilbao restaurants. Try the lomo de bacalao asado en aceite de ajo con txangurro a la donostiarra i pil pil (cod flanks in garlic oil with crab San Sebastián–style and emulsified juices), a postmodern culinary pun on Bilbao's traditional codfish addiction. A lobster salad with lettuce-heart shavings and tomatoes at a table overlooking the Nervión, the University of Deusto, and the heights of Artxanda qualifies as a perfect 21st-century Bilbao moment. If you don't feel like splurging on the full menu, there's also a cafeteria and bar that serves tapas versions of some of the most popular dishes, with the same views and at a quarter of the price.
May 20, 2002
It is not the "main" location for Berasategui's experience, but is really good.