This review is for an event catered for our World Open Innovation Conference group at the Guggenheim Museum in Bilbao. We were gathered in the forum and tried various dishes brought out to us by servers. Having a social event at the Guggenheim was special in itself but I want to keep this review focused on the food. Some of my favorites are listed below: Savories: I was pleased to try one of the most traditional and basic pintxos, the Gilda. It consisted of green peppers in vinegar, anchovies in brine, and green olives. I could not stop eating them! Marinated cod in garlic oil was another winner, especially when paired with a glass of Rioja. I also enjoyed Beef steak tartar with anchovy, and Grisini of Iberic ham. Sweets: Both the desserts were superb. The Mini Carolina lemon and meringue tartlet was a feast for the eyes, but the caramelized French toast was so good I had two! Bilbao continues to exceed expectations - can't wait to see what comes next! read more

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We chose the lunch tasting menu with 1 alcoholic pairing and 1 non alcoholic pairing. This was probably our most expensive meal during our week in Spanish Basque, and definitely the most disappointing. It started off decently, since I really enjoyed the amuse bouche of truly reimagined classic dishes, like anchovy with lettuce purée, and cod with chili and pilpil sauce. That shot glass of aquafaba soup and Swiss chard foam was amazing. After that, all the listed dishes save for the hake and pork were just not that great. The lettuce salad looked cool with the lettuce pearl in the center, but the skin was too thick and once pierced left an unappetizing shell with not enough of the actual lettuce puree. The little potato medallions were under seasoned. The white asparagus cake was over powered by the house made hoisin sauce. The artichoke itself was nice but I had to choke down a rubbery squid that went with it. The anchovy dish was, well, fishy, and the pasta was undercooked, but our server said it was purposely "crunchy." The lamb tongue was a little too gamey for my taste, but might suit others. The dessert was entirely too tart from the lemon, and the fresh strawberries tasted like an afterthought next to the strawberry ice cream, but I appreciated the variety in texture with the slight crunch from the merengue/macaron. As for the drink pairing, husband liked the wine pairing. I had high expectation when a non alcoholic option is so prominently noted on the menu. I fully regret getting it and felt almost swindled at 40ish euro for drinks that were neither tasty nor paired well with the food. The first few were supposed to be kombuchas, but they lacked the signature tang or slight fizz from kombuchas, and just tasted like lightly infused water. Even the tamarind one. The banana cinnamon one was just bad and I don't know why it was paired with squid and artichoke. Then came the sodas that tasted like Fanta, an orange tonic and a lime tonic. If they had bothered to add some herb syrup, or some spiced or salt rim, anything, then I'd feel there was at least some effort beyond pouring juice and tonic together. And by the way, a sweet orange drink is not the way to go with something so gamey as lamb in my opinion. I could've used the lime tonic then. I don't think I'd ever return or recommend to others, but I am giving 3 stars for good amuse, great views, and amazing service. read more

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We came to celebrate my birthday and we chose well. The food was intriguing with simplicity and very regional. Everyone was helpful and en point. My only disappointment was not meeting the head chef. He was seen and at times checked in with his staff but never came by the tables nor meet the guests. Again thank you for such a wonderful experience. read more

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We had the fixed menu plus foie gras and baby eel. The beef was delicious, the bass was butter, and the pinxtos were actually excellent. The omelet, baby eel, foie gras, and everything else was passable to just plain bad. Too much bitterness. Too much about texture and gastronomic science and not enough about flavor. Even the ice cream was bland. The wine was fine but not varied. The service was overbearing and irritating, though polite. The check was absurd for the quality of the food. We'd all have been 10 times happier in the terrace cafe one building over, atop the Gran Hotel Domino, or in one of countless bars and cafes. read more

Nerua - The amuse bouche, the best part of the meal. - Basque Near Me - Bilbao, BI

With all this time spent in the States due to the Covid-19 pandemic, it really puts into perspective the opportunities we've had to travel and experience world class food. Case in point: Nerua. I was able to contemplate the wonderful experience at this amazing restaurant as we walked around the Guggenheim post meal but even more so now with yearning of wanting to go back! The setting, the service, the food, the wine and in-house made non-alcoholic pairings all excellent. We came during the lunch service on a winter's early afternoon and the light that hit the restaurant space was just right that it enclosed everything in a wonderful glow. I'm so thrilled that they offer non-alcoholic pairings, that's just not something you see very often. My wife and I would compare glass for glass who had the better beverage or which one paired better with the dish, and even sometimes the non-alcoholic drink would win the round. The fish was so perfect While access to the museum is not included, I thought it was definitely a great activity to pair with the meal. read more

Chef Josean Martínez Alija is making some of the best food I've had anywhere. After an amazing stint at the restaurant inside the museum, the Guggenheim commissioned Alija his own space. A protoge of Martin Berasategui and Ferran Adria, he's paving his own path at Nerua. We had just seen him present at Omnivore in Paris and it reminded me of how outstanding his cuisine is. Im sad to have missed his collaboration with Pascal Barbot at L'Astrance. However having eaten at his home base it's must for those who love the Basque and Spanish cuisine ===================================================== -steamed black radish with raw sheets and dressing of wild herbs. -confit endives, croquant leaves dressed with walnut and citrus fruits. -caramelised red onion and "verdinas" lentils stock. -fleshy grilled root, rustic bread soaked in a seafood jus and red wine. -sole black olives crushed with sherry, oregan and rhubarb. -roasted colt chunk with red garlic casein. -orange, honey and eucalyptus. -pure chocolate from Venezuela and spicy sand of marzipan At first I had to ask myself what "colt chunk" was and our captain basically explained it was the "oysters" from the back of a horse, which is supposed to be the most tender cut. What an understatement. This may have been one of the most fantastic cuts of meat ever, which is surprising when Ive heard mixed bags of opinions on horse. Im sad I cant get this in the US! As with the rest of the menu it was spectacular and they're definitely cooking at some of the highest levels here. To top that off, the service is also some of the best I've seen anywhere. Highly polished, completely professional, but also very kind and comfortable. Definitely a place not to be missed if you're in the area. read more

I won't comment much on the food. It was bland and forgettable, with the usual high-cuisine insertion of weird stuff just because. We had dinner at another Michelin-starred restaurant in the area the night before, and the food was amazing. We cannot understand how this restaurant has a Michelin star. Upon entrance we ordered the degustation menu (€85), a standard strategy for a haute-cuisine restaurant you've never been to. The girl serving us started to insist that the food on the menu was not enough and that we should order à la carte a couple of plates to share. We were puzzled (never happened before in maybe a hundred haute-cuisine restaurants) but we played along asking for suggestions, which were simply the two most expensive plates, one of which was bogavante (lobster) for €38. The girl left very quickly adding that she would have brought TWO bogavantes (remember, she said "to share") as they were small. It was all weird but so fast we couldn't say anything. It turned out to be a complete scam. The bogavante was maybe 50g of food and didn't change at all the size of the meal. But we ended up spending twice what we intended. Probably if the food would have been decent we wouldn't feel so angry and squeezed for money. But it was really bad. We won't come back. read more

Wow, wow, wow. After waiting outside for a few minutes (more on that in a minute) we were greeted warmly by the entire kitchen staff upon entering the restaurant ("Gabon!"). They took our jackets, umbrellas, etc. and led us over to an area where we shook hands with the chef and then were offered a few amazing appetizers from one of the staff members while we chatted about various topics (travel, food, etc). After our appetizers we were led to our table, and I had forgotten that I had booked the chefs table! The chefs table came with a set 16 course tasting menu and the food was astoundingly good. Not only was sitting at the chefs table a treat to watch how the kitchen works, but talking to the sous chef as he assembled each course was a delight. The service was excellent, the staff was not only efficient, but also very kind. Overall I felt a teensy bit rushed during each course but it wasn't too bad and the whole dinner from start to finish was two hours. If you get a chance, definitely book the chefs table. You won't regret it. And on the waiting outside part - the restaurant opens up for dinner at 8:30pm. If your reservation is at 8:30 and you show up a few minutes early, expect to be waiting outside. The doors open *right* at 8:30 and apparently not a minute before, which is a little strange. read more

Had a fabulous lunch here. You're seated in a round room with all tables facing toward the center, ceiling with undulating tiles meant to mimic the sea - feels almost like you're in a work of art. Presentation is beautiful, food is delicious. Dishes aren't overly convoluted - simple, fresh, delicious. At the start we were welcomed into the kitchen which was a treat. My husband got the "infusion" pairings which were interesting but didn't quite hit the mark as well as the accompanying wine. Servers were professional without being stiff. read more

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We were told to that the Guggenheim had a good restaurant with tasty pintxos we could munch on after touring the museum. We didn't realize the museum has two restaurants. When we walked into the sparsely furnished, dimly lit, calm, white space of Nerua - with our casual clothing - we realized quickly that we were in the wrong place. Who knew the Guggenheim had a 1 star Michelin restaurant? Despite our ragged appearance, they were kind enough to fit us in, and we enjoyed a wonderful meal from the tasting menu! One highlight: the tomatoes. A variety of small, colorful tomatoes are served in a white bowl with a delicate broth. Each bite produced a burst of tomato and herb flavor, each tomato infused with a different herb. Now this was fun food! (Shhhh, don't tell anyone, but I liked it better than Akalarre...) read more

This was probably the least successful meal of the entire trip to Barcelona and Bilbao (and we ate a LOT). Very precious, one of those meals where they have to explain how to eat things. Most everything had purée under it. "Where's the broccoli and chervil?" "That's the purée." "Where's the potato and almond cream?" "That's the purée." Etc. And nobody could find the "marzipan sand" that was supposed be in the dessert (chocolate and ice cream). The main course of beef tenderloin was excellent, though. And, again, lots of wine. The space is quite lacking in ambience, all plain white walls with only one window, white ceiling, a blond wood floor and blond wood chairs, white dishes, little table decoration except for one tiny vase with one sprig and one tiny candle in a white votive. You'd think a restaurant in an art museum would have some art! All the food was brown, white, or green. Not appealing. Oh, well. read more

Some amazing things are happening here. We had read about Nerua and made reservations as soon as we figured out we would be in Bilbao. It was one of the best meals ever. Service was impeccable, the food interesting and most of all delicious and will bring you real pleasure. We did the 9 item tasting menu at lunch. Things started off with a brief overview of the kitchen and some amazing snacks. The menu is always changing so won't say much about those other than 3 or 4 bits of little amazing things to get you ready for the rest of the meal. The hake and Zurrukutuna made us cry they were so good. Everything was flavorful and lovely. The paired wines is an excellent way to experience things as well. How long before the second star I wonder? read more

If you're partial to foamed, emulsified, lyophilic, or otherwise chem-labbed foods THIS IS YOUR PLACE. Now that only sounds like a putdown, for I am a chemist, but not a food chemist. Chefs at Nerua must be those in order to win their 2nd Michelin star, and they desperately want to do that! Every dish at Nerua seeks to surprise you...pleasantly, of course. If the surprise is potentially UNpleasant, like an hors d'oeuvre with a liquid center to spill down your best suit, you are appropriately warned (to pop it entirely in your mouth before biting). So dining here is intentionally adventuresome! It can be a challenge. If they're not too busy and you look like a foodie, you may be invited to their open kitchen (see photo) and offered a quelle surprise nibble. (We were.) Then the chips are down. You are hovered over by the chef du jour and his compatriots, eager for confirmation of their wizardry which you feel compelled to supply. Last night, for example, we were presented with cod skin cracklings (I nibbled while wife gorged) and quail eggs en croûte (wife eventually succumbed while I gorged). But even if you're not particularly adventuresome (then what are you doing in Bilbao?), you should DEFINITELY try the house Rioja that comes in a Magnum! Well, not the whole Magnum, of course, but they offer it by the glass, and it is not only superb, but it can only be tasted at Nerua. The restaurant contracts with the vintner for his entire (6,000 bottle) supply. It is very deep and complex! You'll like Nerua or you will hate it; you can't be indifferent. I, for example, give it 5 stars. Wife gives 5 for the kitchen tour and their cookbook (the 701st in her collection) which assumes you are an accomplished chef and so offers few detailed recipes but mostly ingredients and methods. If you want a meal as innovative as the adjacent Guggenheim Museum, you've found it. read more

Nerua - The open kitchen at Nerua. - Basque Near Me - Bilbao, BI

Amazing experience, the staff was wonderful and the food was great extraordinary! Thank you for such a wonderful experience!

RESTAURANT NERUA Located inside the Guggenheim in Bilbao, this was a classy Michelin 1-star that was innovative, stylish, creative AND delicious -- exactly what we were hoping for from Mugaritz. Definitely worth a return visit. The food is complex and subtle, but oh-so-delicious. The restaurant is quiet, perhaps a bit formal in appearance, but relaxed and casual in practice. Each dish was better than the last, and by the time we got to coffee, we were completely and utterly satisfied . . . read more

partial review Corn Bread (Complimentary) [7] Served fresh from the oven, the bread was so warm, the servers had to wear heat-resistant gloves just to serve it. This was unlike any other cornbread I've had in that it featured the sweet flavour of corn but without the dry chalky texture of cornmeal. The result was a wonderfully hearty crispy crust and a blessedly moist inner crumb. I admittedly ate 3 pieces throughout the meal. Potatoes with Streaky Bacon (Complimentary) [9] Perfectly cooked sweet starchy potatoes paired with salty tissue-thin bacon and served in a warm, comforting broth. Heaven. Tomatoes, Herbs, Capers (14€ - Split Portion) [10] A selection of sweet slightly smoky heirloom cherry tomatoes that literally exploded into sprightly juices to contrast the briny savoury broth. Stewed Spinach, Almond Milk and Olive Oil (12€) [11] An unusual dish but tasty nonetheless. The sturdy and smooth greens were bathed in a bowl of what seemed to be curdled almond milk and oil. Simple, mildly flavoured and deeply comforting. Asparagus, Avocado, Arugula and Green Wheat Extract (15€) [12] A simple dish of bright verdant flavours - the sweet asparagus, the buttery avocado, the peppery arugula and the mild bitterness of the green wheat dressing. Perfect amidst a sea of very rich meals. Cow Tenderloin (26€ - Split Portion) Red Beet Gnocchi and Juice of Peppers [13] Flawlessly fluffy sweet potato pillows that paired gorgeously with the delicate ripe pepper flavour and the tender rich beef. Something should be said for simple food done well, and here is how a few wholesome ingredients can be done very well. Early Fig, Mint, Nut Mousse, Early Fig Tree Milk (11€- Split Portion) [14] The best part of the meal, by far. I loved the sweetness of the ripe fresh figs against the satiny ice cream and the ethereal mousse. Absolute heaven. Petit Fours Tiramisu Macaron, Kefir, Citrus Doughnut [15] A nice selection of sweets, my favourite of course being the fluffy sweet doughnut, though I quite liked the pucker acidity of the kefir, as well. [5] Closing Remarks -For the 3 starters, 1 main, 1 dessert, a gin and tonic and an iced tea, the bill came to 110€ ($150 CAD). While the food all tasted quite nice, I did feel it was a touch understated to justify the price- especially since there was only one alcoholic drink involved. I also found the room bland and the service a bit careless and distracted by the VIP next to us in the room. - Alas, a good meal- just not one that I felt I could justify the price or time commitment for a lunch meal again. read more

Really mediocre is the best way I can describe this. This review is in the context of 4 people all getting the 9 course meal, with wine pairing. The food is good, but honestly nothing special. I appreciated the local touches, but half of the seafood was actually from France, so not even local. The portion sizes were pretty small, but I realize my American sensibilities might taint my scale. The wine pairings were phenomenal, and honestly the only great thing about the place. The wines were all local to Basque country or rioja, and incredibly unique, but that's the only positive thing I have to say about the place. The dining area is ridiculous (in a bad way) -- it feels like a rec room in a church. It's behind a curtain from the kitchen and is so plain it feels like a blank canvas with 8 tables plopped in the center. For a highly rated restaurant in one of the most well respected art museums in the world, it's amazingly boring. It's just.... nothing. nothing at all. We went on a rainy day, which the restaurant obviously cannot control, but they could not arrange a taxi or car service either to or from the restaurant, and for me, that is completely unacceptable. We paid this place €700 and they couldn't even arrange a car to take us 3km back to our hotel. I hope they never earn a Michelin star because the service and ambiance is just unacceptable for this price. read more

We had the 14-plate tasting lunch menu with wine pairings. They adjusted the menu to accommodate a fish-eating vegan and Celiac dietary needs, with ease & assurance. The food was interesting, showing a lot of local character, with unusual ingredients. The megrim fish with prawn, lemon and chili juice was a favorite. The star of the show was an amazing wine pairing, including Txakoli and Txakolina, as well as a tasty Bourgogne Blanc. The sommelier was extremely informative and interesting. The space--was disappointing, especially given that the Gehry museum building is perhaps my favorite architectural site. read more