Experts' Choice Award Nerua Guggenheim Bilbao
What the experts agree on
Chef Josean Alija's Basque cuisine flips tradition on its head with inventive dishes like roast leek with pork sauce and vegetarian foie gras, using premium ingredients with artistic precision inside the Guggenheim.
“This restaurant is inside the Guggenheim, but with its own entrance.”
– Michelin Guide
Frommer's "Instead of serving roast pork with a leek sauce, he serves roast leek with an Iberian pork sauce and rice germ. To play off his famed foie gras, he makes a vegetarian version." Full review
Fodor's "Chef Josean Alija’s menu includes a variety of artistic Basque dishes made with simple ingredients, such as candied artichokes with Iberian ham broth and herbs, grilled sea bass with spinach." Full review
National Geographic
