Amid bright lighting and a vivid palette of green and crimson morsels of ham and bell peppers lining his bar, chef Santiago Ruíz Bombin creates some of the tastiest and most interesting and varied pintxos in all of tapas-dom. Among the specialties are grilled mushrooms, stuffed with smoked cod and topped with apple cream, or other varieties topped with cured duck or salmon and liver. The tavern has the general feel of a small library, lined with books, magazines, paintings, and little reading nooks. Drinks range from beer to the acidic Basque Txakolí to a handsome selection of red and white wines from all over Spain.
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