Bilbao

Chef Daniel Garcia elevates traditional Basque foodstuffs to a level of refinement not seen since the heyday of Escoffier. — Frommer's

The Guggenheim’s modernist, chic restaurant, Nerua, is under the direction of multi-award-winning chef Josean Martínez Alija. — Lonely Planet

Once you stumble into Plaza Nueva, it’s hard to miss Victor Montes, which dominates the plaza with tables in good weather and has plenty of indoor seating in three packed dining rooms in back. — Frommer's

Particularly notable are the hot tapas, including pulpo con patatas y aceite de trufo (octopus with mashed potato and truffle oil). — Fodor's

Fernando Canales creates sleek, homegrown, contemporary cuisine using traditional ingredients. — Fodor's

The faux angulas (eels) are garlicky and delicious. Like many good places, you can simply point to order, perhaps asking Que es? (what is it?) before popping it into your mouth. — Frommer's

Complementing the Guggenheim's visual feast with more sensorial elements, this spot overseen by Martín Berasategui is on everyone's short list of Bilbao restaurants. — Fodor's

The bar has two distinct sections: the elegant side near the dining room, and the older, more bare-bones Spanish side on the Calle Berástegui. — Fodor's

The menus each have a specific number of tapas dishes and all are created using locally sourced ingredients. — Michelin Guide

Bermeo epitomizes fine Basque cuisine with its seasonal menus, plus offers sophistication and overall elegance. — Gayot

Named for the famous fishing village just west of San Sebastián long known as la cocina de Guipúzcoa (the kitchen of Guipúzcoa province), Bilbao's Guetaria does its namesake justice. — Fodor's

Chef José Miguel Olazabalaga serves up some truly inventive creations in this angular, glossy wooden box of a dining room. — Concierge

Within the Philippe Starck–designed Alhóndiga Bilbao complex in the Ensanche, Yandiola serves chic designer cuisine. — Fodor's

Among the specialties are grilled mushrooms, stuffed with smoked cod and topped with apple cream, or other varieties topped with cured duck or salmon and liver. — Fodor's

For self-catering, try this market. Drifting round the fish section is a marvellous experience in itself. — Lonely Planet