Nerua Guggenheim Bilbao Spain
The Guggenheim in Bilbao is a beautiful museum full of rotating exhibitions and a strong permanent collection. A visit here will take at least half a day, so it’s nice to be able to walk just a few steps to dine at a 1-Michelin star restaurant right "on campus".
"Muina”, Basque for core, heart or essence, is the soul of our kitchen”. Head chef Josean Alija utilizes local ingredients (their own garden, the sea, and area farms), together with his creativity to build dishes that are decidedly Spanish but with a modern twist.
We wanted to experience the “soul” of this kitchen, so we went ahead and ordered the Muina tasting menu (92€). Wine Pairing was 38€, or Non-Alcoholic Pairing for 25€. The whole table had to get the tasting.
We had unique countertop seats. Interestingly, we were the only three people seated at the counter. The rest of the diners were at tables in another room. In someways, it was special to watch the kitchen, while at the same time it felt a bit isolating to not see other dining guests.
Our view!
Muina Tasting Menu
Amuse bouche, starting small bites.
TOMATOES | (skinless) soaked in aromatic herbs and caper juice. The server asked us whether we could guess the five herbs (each tomato was a different flavor!). It was really, really hard! My guesses: oregano, cumin, lemon, rosemary? I was wrong on most, and I actually don't think I wrote down what the actual correct answers were, though I seem to remember I got rosemary right, and maybe mint was one of them?
EGGPLANT | roasted with 'makil goxo' licorice sauce and olive oil yogurt.
ANCHOVY | in pickled olives and peppers.
The anchovies were marinated in sake, serve with "spherified" olives, plus an olive sauce. It was a modern take on a very classic pintxos dish.
OYSTER | grilled and pilpil anchovy. They told us that the oyster was cooked for 20 minutes sous vide and then charred with stones. On the side, an oil emulsion flavored with garlic & cayenne pepper. This was fantastic.
"Tortilla Kokotxa" was a special optional add-on dish for 33 EUROS. We ordered one for us to share. A modern take on the Spanish tortilla omelette, this version uses a foamy egg yolk and as the egg base. On top is zucchini flowers, hake, spherified "olives" and an oyster based sauce.
It waw silky, soft, and delicious. Familiar flavors, but very different textures!
We enjoyed this course with a rioja.
'BONITO' TUNA | roasted tomato juice and pickled shallot.
SEA BASS | rhubarb and spinach. Sea bass was salted for 72 hours, and the green sauce was made from a mixture of steamed cauliflower & spinach plus stock from the seabass.
IBERIAN PORK BELLY | and pickled vegetables.
LEMON PIE | almond, honey and rosemary.
Brown butter ice cream + brioche
General Thoughts - Nerua Guggenheim
Nerua holds its own in this area surrounded by delicious food. Their approach matches the Guggenheim, with their creative, artistic take on local Spanish dishes. Especially if you are short on time, you can't really find a place more conveniently located if you're planning on visiting the Guggenheim anyway (which you totally should!).
Nerua Guggenheim Bilbao SpainGUGGENHEIM BILBAO MUSEOAAv. Abandoibarra, 2. 48001 Bilbao
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