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Eat at the Michelin-starred restaurant in the Guggenheim Museum

đŸœïž Nerua: Where Art Meets Cuisine at Bilbao’s Guggenheim Tucked inside the iconic Guggenheim Museum, Nerua isn’t just a restaurant—it’s a culinary experience that matches the building’s artistic vibe. Helmed by a chef with stints at Martin Berasategui and El Bulli (two legends of Spanish cuisine), it’s no wonder this spot hit #32 on the World’s 50 Best Restaurants list. After a meal here? We can confirm: it’s creative, delicious, and totally worth the hype. 🎹 đŸŠȘ The Journey Begins: Amuse-Bouches First up: A trio of palate teasers to set the mood: Crispy mushroom croquettes, crunchy fried fish skin, and a fresh salad A small cup of salty bean soup—hearty, earthy, and the perfect warm-up. đŸŒ± Vegetable Courses: Bold, if Not for Everyone The first two veggie-focused dishes lean into experimentation: Artichoke with herbs and olives: A unique combo, but the flavors felt a touch disjointed. Almond-stewed spinach: Nutty and rich, though not our favorite. These dishes showcase creativity, but they’re a warm-up for what’s to come. đŸ„š The Standouts Start Here Things get exciting with the third course: A medley of Iberian ham, (Basque chanterelles), and fluffy egg foam, plus tangy pickled local peppers. The ham’s fat melts slightly, releasing a rich aroma—incredible. 🐟 Seafood Shines: From Cod to Octopus Nerua’s seafood dishes are where the chef’s skill really shines: Hake kokotxa (Basque cod cheeks): Silky, tender, and paired with leeks and bright green sauce—pure elegance. Octopus with black butter and cockles: Inspired by Galician flavors, the octopus is springy, and the sauce balances salt, heat, and a hint of acid. Fried cod with local chili sauce: Crispy exterior, juicy flesh, and a zesty sauce that cuts through the richness—perfect. 🩞 A Surprise Add-On: Lobster & Quail We couldn’t resist adding the lobster course—and it was a great call: Steamed lobster, fried quail breast (pink, tender, juicy), and crispy quail legs, all tossed in a briny seafood sauce. The quail alone was worth the splurge. đŸ· Meat Course: Iberian Pork Perfection The main meat dish? Faultless: Iberian pork belly with black pudding sauce and cabbage purĂ©e, topped with chanterelles. The pork is melt-in-your-mouth tender, the sauces add depth without overpowering—a masterclass in balance. 🍹 Desserts: Sweet, Sophisticated, and Local Apple tart: Warm, buttery, with a dollop of tarragon-spiked apple purĂ©e and Armagnac ice cream—herbaceous, boozy, and not too sweet. Petit four: A cute surprise: Gurin Opila (Bilbao’s signature ice cream butter bread), served with a tiny guide on how to eat it. Fun, nostalgic, and delicious. 🌟 Final Thought Nerua isn’t just a meal—it’s a journey through Basque flavors, told with creativity and precision. From the artful setting to the chef’s clever twists on local ingredients, it’s a must for food lovers visiting Bilbao. Pro tip: Pair it with a visit to the Guggenheim next door—art for the eyes, and art for the taste buds. đŸ· #GuggenheimDining #BilbaoEats #MichelinMagic #BasqueCuisine #FoodieTrave

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Freya Pena
Freya Pena
5 months ago
Freya Pena
Freya Pena
5 months ago

Eat at the Michelin-starred restaurant in the Guggenheim Museum

đŸœïž Nerua: Where Art Meets Cuisine at Bilbao’s Guggenheim Tucked inside the iconic Guggenheim Museum, Nerua isn’t just a restaurant—it’s a culinary experience that matches the building’s artistic vibe. Helmed by a chef with stints at Martin Berasategui and El Bulli (two legends of Spanish cuisine), it’s no wonder this spot hit #32 on the World’s 50 Best Restaurants list. After a meal here? We can confirm: it’s creative, delicious, and totally worth the hype. 🎹 đŸŠȘ The Journey Begins: Amuse-Bouches First up: A trio of palate teasers to set the mood: Crispy mushroom croquettes, crunchy fried fish skin, and a fresh salad A small cup of salty bean soup—hearty, earthy, and the perfect warm-up. đŸŒ± Vegetable Courses: Bold, if Not for Everyone The first two veggie-focused dishes lean into experimentation: Artichoke with herbs and olives: A unique combo, but the flavors felt a touch disjointed. Almond-stewed spinach: Nutty and rich, though not our favorite. These dishes showcase creativity, but they’re a warm-up for what’s to come. đŸ„š The Standouts Start Here Things get exciting with the third course: A medley of Iberian ham, (Basque chanterelles), and fluffy egg foam, plus tangy pickled local peppers. The ham’s fat melts slightly, releasing a rich aroma—incredible. 🐟 Seafood Shines: From Cod to Octopus Nerua’s seafood dishes are where the chef’s skill really shines: Hake kokotxa (Basque cod cheeks): Silky, tender, and paired with leeks and bright green sauce—pure elegance. Octopus with black butter and cockles: Inspired by Galician flavors, the octopus is springy, and the sauce balances salt, heat, and a hint of acid. Fried cod with local chili sauce: Crispy exterior, juicy flesh, and a zesty sauce that cuts through the richness—perfect. 🩞 A Surprise Add-On: Lobster & Quail We couldn’t resist adding the lobster course—and it was a great call: Steamed lobster, fried quail breast (pink, tender, juicy), and crispy quail legs, all tossed in a briny seafood sauce. The quail alone was worth the splurge. đŸ· Meat Course: Iberian Pork Perfection The main meat dish? Faultless: Iberian pork belly with black pudding sauce and cabbage purĂ©e, topped with chanterelles. The pork is melt-in-your-mouth tender, the sauces add depth without overpowering—a masterclass in balance. 🍹 Desserts: Sweet, Sophisticated, and Local Apple tart: Warm, buttery, with a dollop of tarragon-spiked apple purĂ©e and Armagnac ice cream—herbaceous, boozy, and not too sweet. Petit four: A cute surprise: Gurin Opila (Bilbao’s signature ice cream butter bread), served with a tiny guide on how to eat it. Fun, nostalgic, and delicious. 🌟 Final Thought Nerua isn’t just a meal—it’s a journey through Basque flavors, told with creativity and precision. From the artful setting to the chef’s clever twists on local ingredients, it’s a must for food lovers visiting Bilbao. Pro tip: Pair it with a visit to the Guggenheim next door—art for the eyes, and art for the taste buds. đŸ· #GuggenheimDining #BilbaoEats #MichelinMagic #BasqueCuisine #FoodieTrave

Bilbao
Nerua Guggenheim Bilbao
Nerua Guggenheim BilbaoNerua Guggenheim Bilbao
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