Nerua Guggenheim Bilbao

Outside the Nerua Guggenheim
Outside the Nerua Guggenheim

The emblematic Bilbao restaurant sets its sights on the future, evolving its proposal towards a language of freedom and movement. Nerua Guggenheim Bilbao reopened its doors on 18 June with a new menu and an experience with rhythm.

Josean Alija
Josean Alija

A decade after it opened its doors for the first time, the Nerua Guggenheim Bilbao restaurant is looking to the future and presenting a revised gastronomic proposal: freer, more dynamic and plural.

The restaurant, which reopened its doors on 18 June after six months spent working on revising the experience, will do so with a menu designed to the rhythm of nature. 16 dishes that praise 16 seasonal products, from the essence, respect for the territory, in a format that invites you to share, to nibble and to build your own experience.

A menu that now, in summer, features iconic products, with starters to share such as Cantabrian anchovies, presented in a trio: roasted, fried and in sage; or txitxarro, in olive pickle, refreshing and tasty.

In addition to the menu, it also offers an 8-step gastronomic route, Muina, a path for those who wish to explore the core of Nerua's cuisine (from 80 euros).

Anchoas con hojas de pimiento de Anglet
Anchovies with Anglet pepper leaves

Ten years ago, Nerua was born with the desire to offer a sample of Bilbao's gastronomic culture in a haute cuisine format inside the Guggenheim Museum Bilbao.

A few months after its opening, Nerua Guggenheim Bilbao was awarded a Michelin star and three Repsol suns, and after several years among the 100 best restaurants in the world, in 2019 it was ranked 32nd on The World's 50 Best Restaurant list.

From the outset, the project was a risky bet promoted by Juan Ignacio Vidarte, director of the Guggenheim Museum Bilbao, and Bixente Arrieta, co-founder together with Andoni Luis Aduriz of IXO Group, a business group specialising in restaurants.

Cocinando en el Nerua

Nerua Guggenheim Bilbao celebrates 10 years of gastronomy by revisiting its proposal: freer, dynamic and plural

With its goals achieved and with a pandemic in its midst, in 2020 the Nerua team began to consider the evolution of the project, with the desire to take another step forward in its trajectory over the next decade: to leave a mark with part of our culture, gastronomy, on the millions of visitors who come to the Basque Country and pass through the Guggenheim Museum Bilbao.

In the words of Juan Ignacio Vidarte, director of the Museum, "Gastronomy has been part of the Guggenheim Museum Bilbao since its origins. We were pioneers in incorporating it into our visitors' experience as a perfect complement to the enjoyment of a visit to the Museum, especially since it is a substantial element of our culture. In addition, by offering three different gastronomic alternatives such as Nerua, Bistró and the Bar, I am sure that all visitors can find the option that best suits them".

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Comedor del Nerua
Nerua dining room

Nerua

Abandoibarra Etorb. 2,     48001 Bilbo, Bizkaia

944 00 04 30    www.neruaguggenheimbilbao.com

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