Gure Toki — Restaurant in Bilbao

As I walked through the doors of this pincho bar, I was immediately hit with the unmistakable aroma of sizzling chorizo and the sweet notes of paprika dancing in the air. The decor was warm and inviting, with exposed brick walls and wooden tables, evoking a sense of old-world charm.

The menu was a veritable cornucopia of Basque delights, ranging from classic patatas bravas to the more exotic gambas al ajillo. The octopus carpaccio was a revelation, with delicate slices of tender tentacles drizzled in a zesty citrus vinaigrette. The grilled artichokes, perfectly charred and adorned with a sprinkling of sea salt, were a symphony of textures and flavors that left my taste buds singing.

The cheese selection was a tour de force, with a carefully curated selection of artisanal offerings that would make even the most jaded fromage fanatic weep tears of joy. The Manchego, with its nutty flavor and crumbly texture, was a standout, but the creamy Valdeón and tangy Cabrales were equally impressive.

But it was the wine list that truly stole the show. The sommelier had clearly spared no expense in sourcing a dazzling array of Spanish varietals, from the bold and fruity Tempranillo to the crisp and refreshing Albariño. The fino sherry, served chilled and accompanied by a plate of jamón ibérico, was a transcendent experience that I will not soon forget.

In short, this bar was a triumph of culinary craftsmanship, a true oasis of gastronomic delight in a sea of mediocre imitators. So, if you're in the mood for a feast fit for a king (or a doctoral candidate), I cannot recommend this place highly enough....

Simply amazing place. We walked in on the off-chance, we got to Caso Viejo quite late on a Friday night, with other places already beginning to close. What a pleasant surprise, this place was the best one we ate it in both Bilbao and San Sebastian over four nights (not counting sit-down restaurants). The staff were unbelievable. I guess the main factor here like it is across Bilbao is just how fresh and well preserved the ingredients: the cheese tastes of cheese, the squid tastes of squid. I also loved the staff. I will always remember how they accommodated me and wife by whipping up squid ink croquettes since neither of us eats pork. It was touching, as was the time the proprietor/chef (??) came around to speak to have a chat with an old customer she knew well. She really took a lot of pride in the place and it was awesome.

There are obviously many places to eat in Casco Viejo serving broadly similar food, but if you don't know which to pick you can't go wrong...

The Basque cheesecake and “cheese soup” were spectacular, though the rest disappointed. Make sure to visit during lunch or dinner hours, as the kitchen closes during the afternoons.

⭐️⭐️⭐️⭐️⭐️ The third best cheesecake of my life after La Viña in San Sebastián and JonCake in Barcelona. Cheesy, creamy, sweet, with a caramelized sugar top and crumbles on the side.

⭐️⭐️⭐️⭐️⭐️ The “cheese soup” was recommended to me by the manager as their house speciality. It did not disappoint; one of the best pintxos I tasted during one week in Basque Country.

⭐️ I love salty food but the salmon empanada was so salty I couldn’t finish it.

⭐️⭐️⭐️ The duck empanada was tasty and well balanced, even though the duck was a bit dry.

⭐️ The soft shell crab tempura was also inedible because it was way, way too salty. Disappointing because soft shell crab is something I always order when it’s on a menu.

⭐️⭐️ The calamari sandwich looked better...