Ola Martin Berasategui — Restaurant in Bilbao

My experience at Ola was a true game of two halves, leaving me with complex feelings. There is undeniable talent in the kitchen, but the overall experience didn't quite come together for me. Let's start with the highlights: the main courses were absolutely superb. The seabass was cooked to perfection, easily at a 1 or even 2-star level. The pigeon was also excellent, showcasing high technical skill. The desserts were creative and delicious, providing a strong finish to the meal. The service, in a technical sense, was also very efficient and coordinated. However, the emotional connection was missing. The service felt more mechanical than personal, creating a somewhat cold and rushed atmosphere. This was most evident when my plate was snatched away the very second I put down my cutlery. It felt efficient, but not hospitable. The culinary journey also started on the wrong foot for me. The first part of the menu was heavily focused on a very traditional, sharp, and acidic Basque flavor profile. While I appreciate the authenticity, it was a complete mismatch for my personal palate. This is, of course, a matter of taste, but diners who prefer richer or sweeter notes should be aware of the chef's stylistic choices. The biggest disappointment was the non-alcoholic pairing. When asked for a sour mocktail, I received an incredibly sweet drink. In a restaurant of this caliber, where some guests do not drink alcohol, offering more sophisticated non-alcoholic options than just beer or a basic mocktail should be a given. In conclusion, Ola is a restaurant of high technical skill. It would be an excellent choice for a diner who deeply appreciates a very classic, acidic Basque flavor profile and values technical precision over a warm, personal atmosphere. For me, unfortunately, despite the brilliant main courses, the...

Ola Martin Berasategui was an absolute knockout! We went for “The Best of Martin Berasategui Cuisine” menu, and every course was a flavor-packed adventure 😍😍😍.

We started with a fun selection of butters (salty, tomato, avocado, citronelle, and mushrooms) with sourdough bread, followed by seasoned olives. Then came the “Mussel” with caramelized millefeuille of smoked eel, foie gras, spring onion, and green apple—rich and refreshing. The oyster with sea pearls, ice herb powder, and gazpacho of piparra was another standout, as was the caviar on bonito with tuna fritter and dashi broth. Soooooo good!!

The Begi Haundi (squid with egg yolk, toasted onion puree, citrus, and basil) was a dish that had us talking for days. And the royal of shrimp with cured scallops, bean sprouts, and razor clams kept things going. Don’t even get me started on the grilled sea bass with red curry sauce, marrow, and octopus—simply perfect.

We finished with the tender, juicy pork neck with root vegetables and pickles, paired with a strawberry-lime gin fizz that was both fun and refreshing. Dessert was a dream, with sheep’s milk snow, smoked bonbon, and the little sweets at the end tying everything together.

This was an unforgettable meal with perfect 7 glasses of wine pairing (very generous amount which left us pretty drunk), and I can’t wait to go back. If you want some of the best Basque cuisine around, you HAVE to check out Ola by Martin...

We thoroughly enjoyed the experience. We would like to thank you for your kindness in accommodating our unusual request to replace one of the signature appetizers for one of the diners: the “seasoned olives”. We were wonderfully served in a relaxed and welcoming atmosphere. We found the chosen menu, "The Best of Martín Berasategui's Cuisine," to be excellent and enough for a meal. Obviously, there were dishes that surprised us exceptionally and someone not so much... For instance, we failed to appreciate the selection of butters, or the passion fruit whiskey sour. It's a matter of taste... However, we loved any of the "seafood" dishes, such as the crunchy sardine, the smoked eel, the red prawns and specially the shrimp, the oyster, and the begi haundi. We also highlight the liquid omelette and the grilled pigeon. And among the desserts, specially the pear and celery granita, and of course the chocolate rocks and hazelnut bonbon. Finally, we felt that the dishes were announced too quickly. We would have appreciated a much slower way, allowing us to enjoy the complexity of their composition from the start, before going on to tasting them. In any case, this opinion do not put in question our evaluation of the service, which provided us an exceptional support...