{"id":4891,"date":"2021-05-28T11:49:50","date_gmt":"2021-05-28T11:49:50","guid":{"rendered":"https:\/\/basquemagazine.com\/?page_id=4891"},"modified":"2021-07-05T10:32:17","modified_gmt":"2021-07-05T10:32:17","slug":"nerua-guggenheim-bilbao","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/es\/gastronomia\/nerua-guggenheim-bilbao\/","title":{"rendered":"Nerua Guggenheim Bilbao"},"content":{"rendered":"\n\n\t<a href=\"https:\/\/basquemagazine.com\/\">Inicio<\/a> \u00a0&gt;\u00a0\u00a0 <a href=\"https:\/\/basquemagazine.com\/gastronomia\/\">Gastronom\u00eda<\/a> \u00a0&gt;\u00a0\u00a0 Nerua Guggenheim Bilbao<h3>\n\t\tPLANES\n\t<\/h3>\n<h1>\n\t<\/h1>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" itemprop=\"image\" onerror=\"this.style.display='none'\"  \/>\n<h4>\n\t\tM\u00e1s sobre:\n\t<\/h4>\n<h5>\n\t<\/h5>\n\t<p>El <strong>emblem\u00e1tico restaurante bilba\u00edno<\/strong> fija su <strong>mirada en el futuro<\/strong>, evolucionando su propuesta hacia un lenguaje de libertad y movimiento. Nerua Guggenheim Bilbao <strong>reabri\u00f3<\/strong> sus puertas el pasado <strong>18 de junio<\/strong> con una <strong>nueva carta<\/strong> y una experiencia con ritmo.<\/p>\n\t<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_857222680 essb_size_s print-no\" id=\"essb_displayed_1616052906_857222680\" data-essb-postid=\"4891\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/es\/gastronomia\/nerua-guggenheim-bilbao\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/es\/gastronomia\/nerua-guggenheim-bilbao\/\" data-essb-instance=\"857222680\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=Nerua%20Guggenheim%20Bilbao%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Fnerua-guggenheim-bilbao%2F\" title=\"Comp\u00e1rtelo en m\u00e1s redes WhatsApp\" onclick=\"essb.whatsapp('Nerua%20Guggenheim%20Bilbao%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Fnerua-guggenheim-bilbao%2F', '857222680'); 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return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Joseawwwwn-Alija-authorAndo.jpg\" alt=\"Josean Alija\" itemprop=\"image\" height=\"728\" width=\"970\" title=\"Josean Alija\" onerror=\"this.style.display='none'\"  \/>\n\t\tJosean Alija\n\t<p>Cuando se cumple <strong>una d\u00e9cada<\/strong> desde que abriera sus puertas por primera vez, el restaurante Nerua Guggenheim Bilbao fija su mirada en el futuro y <strong>presenta una propuesta gastron\u00f3mica revisitada<\/strong>: m\u00e1s libre, din\u00e1mica y plural.<\/p>\n<p>El restaurante, que <strong>volvi\u00f3 a abrir sus puertas el pasado 18 de junio<\/strong> tras seis meses dedicados a trabajar en la revisi\u00f3n de la experiencia, lo har\u00e1 con una <strong>carta<\/strong> dise\u00f1ada al ritmo de la naturaleza. <strong>16 platos que ensalzan 16 productos de temporada<\/strong>, desde la esencia, el respeto al territorio, en un formato que invita a compartir, a picar y construir uno mismo su propia experiencia.<\/p>\n<p>Una carta que <strong>ahora, en verano, protagonizan productos ic\u00f3nicos<\/strong>, con entrantes para compartir como la anchoa del cant\u00e1brico, que se presenta en tr\u00edo: asada, frita, y en salvia; o el txitxarro, en escabeche de aceituna, refrescante y sabroso.<\/p>\n<p>Adem\u00e1s de la carta,<strong> propone tambi\u00e9n una ruta gastron\u00f3mica de 8 pasos<\/strong>, <em>Muina<\/em>, un camino para quienes deseen explorar el n\u00facleo de la cocina de Nerua (desde 80 euros).<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/anchdeeeeeeeoas-hojas-de-pm.jpg\" alt=\"Anchoas con hojas de pimiento de Anglet\" itemprop=\"image\" height=\"414\" width=\"970\" title=\"Anchoas con hojas de pimiento de Anglet\" onerror=\"this.style.display='none'\"  \/>\n\t\tAnchoas con hojas de pimiento de Anglet y pimiento de tierra\n\t<p>Hace diez a\u00f1os, Nerua nac\u00eda con el deseo de ofrecer una muestra de la cultura gastron\u00f3mica bilba\u00edna en un <strong>formato de alta cocina<\/strong> dentro del Museo Guggenheim Bilbao.<\/p>\n\n<p>El proyecto fue desde el inicio fue una apuesta arriesgada que impulsaron <strong>Juan Ignacio Vidarte<\/strong>, director del Museo Guggenheim Bilbao, y <strong>Bixente Arrieta,<\/strong> cofundador junto a <strong>Andoni Luis Aduriz<\/strong> de <strong>IXO Grupo<\/strong>, grupo empresarial especializado en restauraci\u00f3n.<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Nerueeeeeeea-cocina-1000x60-1.jpg\" alt=\"Cocinando en el Nerua\" itemprop=\"image\" height=\"582\" width=\"970\" title=\"Cocinando en el Nerua\" onerror=\"this.style.display='none'\"  \/>\n\t\n\n\n\n\n\t\n\n\t<p>Si te gusta la noticia no puedes perderte:<\/p>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/gastronomia\/elkano-de-getaria-nuevo-restaurante-con-tres-soles-en-la-guia-repsol\/\" content=\"Elkano, de Getaria, nuevo restaurante con Tres Soles en la Gu\u00eda Repsol\" \/><meta itemprop=\"datePublished\" content=\"2021-06-25\" \/><meta itemprop=\"dateModified\" content=\"2021-07-05\" \/><meta itemprop=\"name\" content=\"Tour Magazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/EUSKADI-Elkano-Aitor-Arregi-3.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"583\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/gastronomia\/elkano-de-getaria-nuevo-restaurante-con-tres-soles-en-la-guia-repsol\/' title='Elkano, de Getaria, nuevo restaurante con Tres Soles en la Gu\u00eda Repsol'><img decoding=\"async\" width=\"970\" height=\"583\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/EUSKADI-Elkano-Aitor-Arregi-3.jpg\" alt=\"Aitor Arregi (Elkano)\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/EUSKADI-Elkano-Aitor-Arregi-3.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/EUSKADI-Elkano-Aitor-Arregi-3-300x180.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/EUSKADI-Elkano-Aitor-Arregi-3-768x462.jpg 768w\" sizes=\"(max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<a href=\"https:\/\/basquemagazine.com\/categoria\/gastronomia\/\" rel=\"tag\">Gastronom\u00eda<\/a>\n    <h2><a href='https:\/\/basquemagazine.com\/gastronomia\/elkano-de-getaria-nuevo-restaurante-con-tres-soles-en-la-guia-repsol\/' title='Elkano, de Getaria, nuevo restaurante con Tres Soles en la Gu\u00eda Repsol'>Elkano, de Getaria, nuevo restaurante con Tres Soles en la Gu\u00eda Repsol<\/a><\/h2>\n    \t<p>Aitor Arregi gobierna la casa m\u00edtica y reverenciada donde la frescura, temporalidad y terroir marino hacen la magia. Adem\u00e1s 7 restaurantes vascos han sido galardonados.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/gastronomia\/elkano-de-getaria-nuevo-restaurante-con-tres-soles-en-la-guia-repsol\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t\t<!-- .pp-content-posts -->\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Nerueeeeeeeeea-Interior-117.jpg\" alt=\"Comedor del Nerua\" itemprop=\"image\" height=\"497\" width=\"970\" title=\"Comedor del Nerua\" onerror=\"this.style.display='none'\"  \/>\n\t\tComedor del Nerua\n\t\n<p>Abandoibarra Etorb. 2,\u00a0 \u00a0 \u00a048001 Bilbo, Bizkaia<\/p>\n\n<h2>\n\t\tSuscr\u00edbete a nuestra Newsletter\n\t<\/h2>\n\t<p>Tenemos el mejor contenido de calidad tur\u00edstica y te lo enviamos a tu bandeja de entrada todos los meses.<\/p>\n\t\n\t\t\t<form id=\"sib_signup_form_3\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"3\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Por favor rellene este campo\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Tu direcci\u00f3n de correo electr\u00f3nico no es v\u00e1lida\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"fd083ef615\">\n\t\t\t\t<div class=\"sib_signup_box_inside_3\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input 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#faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\n<h2>\n\t\tTe va a encantar\n\t<\/h2>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/gastronomia\/goierri-naturaleza-queso-idiazabal-mercado-de-ordizia-y-mucho-mas\/\" content=\"Goierri, naturaleza, queso Idiazabal, mercado de Ordizia y mucho m\u00e1s&#8230;\" \/><meta itemprop=\"datePublished\" content=\"2021-06-01\" \/><meta itemprop=\"dateModified\" content=\"2021-06-13\" \/><meta itemprop=\"name\" content=\"Tour Magazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/lazkaomendi.png\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"428\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/gastronomia\/goierri-naturaleza-queso-idiazabal-mercado-de-ordizia-y-mucho-mas\/' title='Goierri, naturaleza, queso Idiazabal, mercado de Ordizia y mucho m\u00e1s&#8230;'><img decoding=\"async\" width=\"970\" height=\"428\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/lazkaomendi.png\" alt=\"Txindoki visto desde Lazkaomendi\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/lazkaomendi.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/lazkaomendi-300x132.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/lazkaomendi-768x339.png 768w\" sizes=\"(max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<a href=\"https:\/\/basquemagazine.com\/categoria\/gastronomia\/\" rel=\"tag\">Gastronom\u00eda<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/planes\/\" rel=\"tag\">Planes<\/a>\n    <h2><a href='https:\/\/basquemagazine.com\/gastronomia\/goierri-naturaleza-queso-idiazabal-mercado-de-ordizia-y-mucho-mas\/' title='Goierri, naturaleza, queso Idiazabal, mercado de Ordizia y mucho m\u00e1s&#8230;'>Goierri, naturaleza, queso Idiazabal, mercado de Ordizia y mucho m\u00e1s&#8230;<\/a><\/h2>\n    \t<p>La comarca del Goierri, formada por\u00a018 municipios\u00a0entre los que destacan\u00a0Beasain,\u00a0Ordizia\u00a0y\u00a0Segura, est\u00e1 situada en pleno centro de Euskadi, por lo que es el lugar id\u00f3neo para alojarse y realizar desde aqu\u00ed diferentes excursiones.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/gastronomia\/goierri-naturaleza-queso-idiazabal-mercado-de-ordizia-y-mucho-mas\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/gastronomia\/la-jarana-alegria-en-el-puerto-donostiarra\/\" content=\"La Jarana, alegr\u00eda en el puerto donostiarra\" \/><meta itemprop=\"datePublished\" content=\"2021-05-27\" \/><meta itemprop=\"dateModified\" content=\"2021-06-16\" \/><meta itemprop=\"name\" content=\"Tour Magazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/comedor-Jarana.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"531\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/gastronomia\/la-jarana-alegria-en-el-puerto-donostiarra\/' title='La Jarana, alegr\u00eda en el puerto donostiarra'><img decoding=\"async\" width=\"970\" height=\"531\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/comedor-Jarana.jpg\" alt=\"Comedor de La Jarana\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/comedor-Jarana.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/comedor-Jarana-300x164.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/comedor-Jarana-768x420.jpg 768w\" sizes=\"(max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<a href=\"https:\/\/basquemagazine.com\/categoria\/gastronomia\/\" rel=\"tag\">Gastronom\u00eda<\/a>\n    <h2><a href='https:\/\/basquemagazine.com\/gastronomia\/la-jarana-alegria-en-el-puerto-donostiarra\/' title='La Jarana, alegr\u00eda en el puerto donostiarra'>La Jarana, alegr\u00eda en el puerto donostiarra<\/a><\/h2>\n    \t<p>En pleno puerto donostiarra y con unas espectaculares vistas sobre la bah\u00eda de La Concha, se encuentra este restaurante que apuesta por la cocina cl\u00e1sica, ya sea para picar o en mesa, y en el que recomendamos su ensaladilla rusa. No la olvidar\u00e1n.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/gastronomia\/la-jarana-alegria-en-el-puerto-donostiarra\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/costa-vasca-un-verano-diferente\/\" content=\"Costa Vasca, un verano diferente\" \/><meta itemprop=\"datePublished\" content=\"2021-06-28\" \/><meta itemprop=\"dateModified\" content=\"2021-07-02\" \/><meta itemprop=\"name\" content=\"Tour Magazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/20140821-226-Geoparkea-Zuma.gif\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"638\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/costa-vasca-un-verano-diferente\/' title='Costa Vasca, un verano diferente'><img decoding=\"async\" width=\"970\" height=\"638\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/20140821-226-Geoparkea-Zuma.gif\" alt=\"Zumaia Geoparkea\" itemprop=\"image\" \/><\/a>\n\t\t<a href=\"https:\/\/basquemagazine.com\/categoria\/la-buena-vida\/\" rel=\"tag\">La buena vida<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/planes\/\" rel=\"tag\">Planes<\/a>\n    <h2><a href='https:\/\/basquemagazine.com\/costa-vasca-un-verano-diferente\/' title='Costa Vasca, un verano diferente'>Costa Vasca, un verano diferente<\/a><\/h2>\n    \t<p>En la Costa Vasca podr\u00e1s disfrutar de una gran variedad de actividades. Es reconocida como uno de los principales destinos de surf de Europa para aprender y practicar surf.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/costa-vasca-un-verano-diferente\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/gastronomia\/artepan-la-cultura-del-pan\/\" content=\"Artepan, la cultura del pan\" \/><meta itemprop=\"datePublished\" content=\"2021-04-28\" \/><meta itemprop=\"dateModified\" content=\"2021-06-16\" \/><meta itemprop=\"name\" content=\"Tour Magazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xretrato-Txema.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"645\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/gastronomia\/artepan-la-cultura-del-pan\/' title='Artepan, la cultura del pan'><img decoding=\"async\" width=\"970\" height=\"645\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xretrato-Txema.jpg\" alt=\"\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xretrato-Txema.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xretrato-Txema-300x199.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xretrato-Txema-768x511.jpg 768w\" sizes=\"(max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<a href=\"https:\/\/basquemagazine.com\/categoria\/gastronomia\/\" rel=\"tag\">Gastronom\u00eda<\/a>\n    <h2><a href='https:\/\/basquemagazine.com\/gastronomia\/artepan-la-cultura-del-pan\/' title='Artepan, la cultura del pan'>Artepan, la cultura del pan<\/a><\/h2>\n    \t<p>Apuestan por una forma tradicional de hacer las cosas, recuperando su aut\u00e9ntico valor y revaloriz\u00e1ndolo. Devolviendo al pan el lugar de honor que se merece.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/gastronomia\/artepan-la-cultura-del-pan\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t\t<!-- .pp-content-posts -->\n\n","protected":false},"excerpt":{"rendered":"<p>El emblem\u00e1tico restaurante bilba\u00edno fija su mirada en el futuro, evolucionando su propuesta hacia un lenguaje de libertad y movimiento. Nerua Guggenheim Bilbao abre sus puertas con una nueva carta y una experiencia con ritmo.<\/p>\n","protected":false},"author":2,"featured_media":4892,"parent":43,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[84,64,76,71],"etiquetas_hoteles":[],"class_list":["post-4891","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomia","tag-bizkaia","tag-capitales","tag-gourmet","tag-restaurantes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nerua Guggenheim Bilbao - BasqueMagazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/basquemagazine.com\/es\/gastronomia\/nerua-guggenheim-bilbao\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nerua Guggenheim Bilbao\" \/>\n<meta property=\"og:description\" content=\"El emblem\u00e1tico restaurante bilba\u00edno fija su mirada en el futuro, evolucionando su propuesta hacia un lenguaje de libertad y movimiento. 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