🇪🇸Bilbao🌟🌟🌟-Azurmendi

🍽️ Bilbao’s Hilltop Gem: A Dining Adventure Across Zones (Worth the Drive!) Bilbao’s best restaurants love hiding—and this one’s no exception. Perched 10+ km from the city center on a hilltop, it comes with its own farm and greenhouse. The magic? Your meal unfolds across multiple spaces, each with a unique vibe. The indoor garden picnic? Pure elegance with a laid-back twist. We missed the balcony’s mountain views (sunset had passed 😢), but the food? Chef’s kiss. 🧺 Picnic Area: Casual, Charming Starts Think chic indoor picnic vibes—here’s what stood out: Truffle macarons: Pretty, but plain. What you see is what you get 🧁. Lemon foie gras: Served in a hollowed lime 🍋—bright citrus cuts the richness, with a zesty sauce to refresh. Anchovy brioche: Anchovy paste + crispy fried sticks (like fancy churros)—salty, crunchy, addictive 🥢. Red bean soup: Savory, almost beef broth-like. Unexpected, but weirdly good 🍲. 🌊 Ocean Zone: Seafood Shines Moved to a kitchen nook, where the table bloomed with sea-themed starters: Squid + caramelized onions: Tender, sweet, sticky—onions add depth without overpowering 🦑. Nori-wrapped salmon roe: Like a fancy sushi gunkan, but with seafood butter inside—umami overload 🍣. Fried octopus balls: Topped with crispy octopus skin (using the whole ingredient—smart! 🐙). Citrus-pineapple juice + seaweed foam: Seaweed brininess balances fruit sweetness—perfect palate cleanser 🍹. 🌸 Garden Zone: Art Meets Food Lush, green, and full of “hidden” dishes—like hunting for edible treasures: Almond jelly: Shaped like a rose, in a flower pot 🌹. Gorgeous, but mild in flavor. “Twigs”: Olive + carrot sticks, crunch like breadsticks—earthy, simple 🪵. Candied shiso crisps: A familiar trick, but still satisfyingly sweet-savory 🌿. Rose-shaped shell: Filled with tangy passion fruit juice—bright, refreshing, so pretty ✨. 🌿 Balcony Zone: Mountain-Inspired Delights No sunset views? No problem—these stole the show: Longyin asparagus: A clever twist, using multiple asparagus prep methods to “recreate” the veggie itself 🥬. Wildflower crisps: Pressed flowers turned crunchy, with a chewy, mochi-like texture 🌼. Red pepper ice cream: The star 🌶️! Sweet, with bold bell pepper aroma—unexpectedly delicious. Wild berry juice: Served from a vase (after removing dried flowers)—intense, fruity, fragrant 🍷. 🍳 Mains: Hits (and One Miss) Caviar: Paired with caviar butter + Iberian ham—double the umami 🐟. Egg: Whole yolk mixed with oat + black truffle sauce—truffle explosion in every bite 🥚! Oyster: Topped with 50+ ingredient sorbet—familiar yet 新奇 (novel) 🍦. Shrimp (Motril long-armed): Sweet, plump, so fresh—best dish of the night 🦐. Bonito tartare: Tomato juice + local chili—zesty, bright 🍅. Lobster (Bay of Biscay): Tasty, but more like langoustine 🦞. Pork: Sauce was too heavy—meh 🐷. 🍫 Between Mains & Dessert: A Surprise Chocolate-wrapped partridge mousse: Salty, rich, and genius as a bridge—loved this 🍫! 🍨 Desserts: Pure Joy Honey ice cream + basil flowers + mushroom cone: Perfect texture, stunning plating—happiness in a bowl 🍯. Pistachio ice cream + pistachio sauce + meringue + lemon sorbet: Simple ingredients, masterful execution 🥜. Coffee brownie + toffee ice cream + goat’s milk ice cream: Salt, creaminess, bitterness—balanced to perfection ☕. The manager even sent extra servings of our faves—service 10/10 👏. A meal that felt like a journey? Absolutely. Worth the drive? 100%. #BilbaoEats #MichelinMagic #SpanishCuisine #FoodAdventure #FineDining