CITY FOCUS
modern city, in every way possible, from gastronomy to urban planning.
Spoilt for choice “Bilbao, and the metropolitan area of the coast segment between the two Basque cities of Bilbao and San Sebastián, has been the engine of small- in-size but unique gastronomy revolution in the last couple of decades,” explains Asier Alea, director of global development at the Basque Culinary Center and formerly general director of strategic programs for the Regional Council Bay of Biscay with responsibility for the design and launch of a new economic promotion strategy. “It started at the end of the
While new architecture is blooming in Bilbao, it retains some of its old streets and displays of traditional pintxos. Above: local chef Álvaro Garrido. Top: his restaurant Mina. Top right: Eneko Atxa
last century with a generation of Basque chefs that collaborated – rather than competed – to adopt into the Basque culinary scene some of the knowledge they have acquired from neighbouring France, especially.” Whereas in San Sebastián the diner is spoilt for choice at either end of the spectrum – Michelin-starred fine dining or more casual pintxos – Bilbao has evolved as a diverse destination, offering a variety of restaurants. Today it is a cosmopolitan city with the riverside converted into green spaces for residents, open and airy city center squares and parks. Any remaining hints of the industrial past are seen along the river where old warehouses line the banks – ripe for conversion into attractive housing or office buildings – as it heads out
too,” he says. Among the restaurants he mentions are Nerua in the Guggenheim Museum, Mina as well as Etxanobe, all holders of one Michelin star.
“We have a very strong gastronomic heritage, we have an important primary sector, people who have dedicated themselves to fishing for decades”
of town towards the city of Getxo, on the edge of the sea.
Wealth of produce
Bilbao is a place with strong culinary traditions. “We have a very strong gastronomic heritage, we have an important primary sector, people who have dedicated themselves to fishing for decades,” says Eneko Atxa, the chef behind three-Michelin starred restaurant Azurmendi, located in Larrabetzu, a short drive from the city.
“This diversity and wealth of produce, from land and sea, makes it much easier for a chef because there are so many options.” He says what makes Bilbao
stand out is its plurality. “This makes it a very attractive city. You don’t just have this elevated fine dining, but there are many other options
“In Bilbao and the surrounding areas, you'll find plenty of fine dining, but there are also all the pintxos bars, which offer a more accessible proposition,” says Atxa. Bilbao, he adds, is a city that is multicultural, very comfortable, and where it is possible to reach most places by walking. “I think the gastronomy on offer reflects that a little bit. You can enjoy everything from high-end restaurants to the more accessible traditional grill houses where you can enjoy a big chop or steak,” he says. “That diversity is lovely.” Atxa’s Azurmendi reflects
the contrasts of Bilbao extremely well – set on a hillside among a verdant landscape and overlooking the motorways and a more industrial outlook. It is one of two Bilbao restaurants found on the World’s 50 Best Restaurants list, the other being Asador Etxebarri, made famous the world over by pioneering chef Bittor Arguinzoniz for his cooking over open fire and currently sitting in third place.
Starting gun for redevelopment A key moment in the trajectory of Bilbao is the construction of the Guggenheim Museum, the now iconic building intrinsically linked with Bilbao for travellers from all over the world.
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