48 hours of gastronomy in Bilbao and surrounding areas

Just an hour's flight from Madrid and vice versa, with 7 or 8 direct flights daily in each direction, the Basque capital is an accessible and appealing destination all year round.

Without a doubt, enjoying a pintxo of tortilla is a must in the capital of Biscay. One of the best can be found at La Taberna de Zarate, where they replicate the original tortilla made by the master Periko Sampedro, who, from the age of 14 until his retirement, prepared Bilbao's most famous tortilla daily.

Known as 'Periko's tortilla', in addition to this one, in the tavern owned by chef Sergio Ortiz de Zarate, other tortillas and pintxos are served, such as the gilda, which has nothing to envy from the best in San Sebastián.

After the aperitif in Bilbao, a first-class meal!

At Zarate Jatetxea (restaurant in Basque), which boasts a Michelin star, Sergio Ortiz de Zarate doesn't just cook seafood. He also interprets its products according to the tide, the season, the state of the catch…

Being born into a humble family was no obstacle for his father, a worker at Altos Hornos Vizcaínos, to instill in him his passion for cooking and teach him to acquire knowledge about the product, which the chef himself expanded.

“You have to live with the product to truly know it. For years I accompanied my father to nearby ports to buy and choose what the family would eat that day, and that allowed me to get to know the fishermen, their daily lives, and the quality of the product they offered,” says the chef.

There are few dishes at Zarate that don't include seafood. The menu features classic Basque dishes like hake cheeks in pil-pil sauce or baked spider crab, alongside Japanese-inspired creations such as red mullet sashimi with natural wasabi, ginger, and ponzu.

The restaurant has three tasting menus (10, 15 and 20 courses) where the chef unleashes his imagination with genuine dishes in which the sea is almost always present.

As for the atmosphere, Zarate has a curious mix of locals, foreign influencers, and people who enjoy themselves from all walks of life.

Good accommodation in Bilbao for a siesta and a good night's sleep after an afternoon and evening of tapas crawling.

Located in a beautifully maintained neoclassical building on Bilbao's Gran Vía, the Radisson Collection Bilbao hotel is a clear example of modern luxury. It features 137 rooms, including two suites with private terraces and jacuzzis overlooking the city.

Its location allows you to walk to the tapas area, also to the Guggenheim museum, and take a pleasant stroll along the estuary.

Comfort and services at the hotel are guaranteed thanks to its spacious rooms, spa facilities, indoor pool, gym and yoga studio.

The hotel's rooftop features a Sky Bar where you can enjoy cocktails at sunset while taking in urban views.

In addition, chef Eneko Atxa is behind the creations at Eneko Basque Bilbao, the rooftop restaurant of the Radisson Bilbao, where he focuses on seasonal produce and respect for the local area.

Some gastronomic tips from Eneko Atxa in Bilbao

With the support of Radisson Bilbao, Eneko recommends some of the city's top food spots in a short guide. According to the chef, the Mercado de la Ribera (Ribera Market) is well worth a visit. Located in the heart of Bilbao, this market, opened in 1929, the year of the stock market crash, offers the widest variety of locally sourced produce, from the land, gardens, and the Cantabrian Sea.

To discover local cheeses, La Manducateca is the place to go. This cheese shop also has a good selection of other gourmet products such as wines and artisan breads.

For those with a sweet tooth, Arrese pastry shop has been renowned since 1852 for its confectionery specialties, which have delighted locals and visitors alike. Chocolate truffles and Muscovite biscuits are two of its most iconic treats.

If you're looking for pintxos, it's worth heading to Plaza Nueva, where you'll find several pintxo bars. Also in the old town, there are options like Bar Rotterdam, which offers all kinds of Basque dishes in small portions.

Eating in a farmhouse

On the second day in Bilbao, it's essential to leave the city and enjoy a meal at a traditional Basque farmhouse (caserío). Chef Beñat Ormaetxea runs his restaurant Jauregibarria in his hometown of Amorebieta, housed in a farmhouse dating back to 1803.

At his restaurant, Ormaetxea develops a cuisine based on simplicity, flavor, and technique. He is an expert in game, as this ingredient is a key element in his cooking year-round. Employing various techniques, he offers game dishes in less conventional presentations and styles.

The vegetable garden is also very important in Jauregibarria, as they use different cooking techniques with fruits and vegetables that allow them to experiment with new textures, nuances and flavors.

A walk in the mountains and a place of rest for travelers

A meal at the farmhouse might inspire a walk in the mountains. Being near Axpe and not spending the night at the Mendi Goikoa Bekoa rural hotel is a crime. They also have a bistro-style restaurant with top-quality products and a well-stocked wine cellar with excellent labels.

Mendi Goikoa Bekoa is located at the foot of Mount Anboto, in a bucolic, verdant valley dotted with farmhouses and very close to the renowned Etxebari Restaurant. The hotel is a haven of peace, allowing you to return home fully recharged.

The beauty of the location and the establishment itself promises a pleasant stay in rooms with views and comfortable beds. The owner of this beautiful place is the young Jon Yurrebaso, who, before embarking on his own project, worked as a chef in renowned restaurants and in the events department of the Dani García Group.

Breakfast is delicious and features locally sourced natural products. Saying goodbye isn't easy, but it's a place everyone leaves with a 'see you soon' and the firm intention of returning.