Product and essence, the secret of success at Nerua Guggenheim Bilbao

Outside the Nerua Guggenheim Bilbao. ©Andoni Epelde
Outside the Nerua Guggenheim Bilbao. ©Andoni Epelde

Located in the Guggenheim Museum Bilbao and with privileged views of the Nervión estuary -from which it gets its name-, Nerua encourages us to get to know Bilbao's culture through an excellent gastronomic proposal.

Nerua Guggenheim Bilbao was born in 2011 with the desire to offer a sample of Bilbao's gastronomic culture in a haute cuisine format, inside the Guggenheim Bilbao in order to leave a mark, with part of its culture, the gastronomic one, on visitors who come to the Basque Country and visit the museum. A few months after its opening, it received a Michelin Star and three Repsol suns and today it has become a must-visit restaurant for tourists and locals alike.

'Kokotxas' in omelette. ©Erika Ede.
'Kokotxas' in omelette. ©Erika Ede.
Txitxarro in olive pickle. ©Erika Ede.
Txitxarro in olive pickle. ©Erika Ede.

'Muina' -core, essence in Basque- is the mantra that has accompanied this project from the beginning, the soul of its cuisine. The Nerua team, led by chef Josean Alija, works with purity, sensitivity towards the product and the environment, using technique as a creative tool, delicacy as a form of expression.

Nature sets the rhythms of Nerua's cuisine, adapting to each season without censorship to make the cuisine they feel, a local cuisine that is born in the vegetable gardens, in the sea and in the surrounding farms.

Bonito belly. ©Erika Ede.
Bonito belly. ©Erika Ede.

Nerua offers a personal, unique cuisine, rooted in the Basque Country, but open to the world. It currently offers 15 dishes that extol 15 seasonal products from the essence and respect for the territory, in a format that invites you to share, to nibble and to build your own experience. A menu with iconic products, especially in summer: the Apurtuarte pepper with cod juice, the Cantabrian anchovy, served as a duo with green pepper pilpil and grilled with parsley and piparras pesto, the grilled txipiron with black olives or the tuna belly with aliaria juice and garlic. Don't miss their famous kokotxas omelette, inspired by Sacha.

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 €85).

A perfect plan to combine culture and gastronomy. We recommend visiting the Guggenheim Museum Bilbao, which this year celebrates its 25th anniversary with very interesting exhibitions, and completing the visit with a gastronomic experience at Nerua. A plan that will undoubtedly leave its mark on you.

 

www.neruaguggenheimbilbao.com

All the spaces that make up the museum's extensive gastronomic offer are managed by IXO Grupo, a leading restaurant group in the Basque Country led by Andoni Luis Aduriz.

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