Bilbao is Food and Culture Lover’s Heaven

About Guggenheim, Basque culture and history, football, Pintxos and all the artists

BILBAO, SPAIN: Few cities and buildings are so associated as Bilbao and Guggenheim. Few structures made of glass and titanium have transformed the fortunes of a city like this museum. The Basque country’s largest city in Northern Spain has been transformed into a culture lover’s safe haven. In addition, Bilbao has opted for design as the basis of its renovation as a city.

If I were an art critic, I would argue that the art presently appearing inside the museum’s countless corners are less interesting than the building itself. Of course there are some appealing works by artists such as the French-American Niki de Saint Phalle. However, there ends my fascination for the recent art collection on show. Fortunately, I’m not an art critic and I am sure new exhibitions will bring even my enthusiasm to a higher level.

That said, Guggenheim Bilbao must be the only museum offers gastronomy on the highest level. At the less formal Bistro Guggenheim and a haute cuisine restaurant with one Michelin star. As you probably know, tempting food can be a great piece of art.

More than Guggenheim

Over years Bilbao has gone through a transformation with the metro system, fusion of architecture, unique creativity of Phillipe Stark. That to be seen in the Alhondiga, a former wine warehouse that has been converted into a multicultural centre. Don’t forget to visit Museo de Bellas Artes, with works by greats such as Goya and Gauguin. The city´s history and life force is connected with the many bridges. Add the lively Avenida de Abandoibarra and redeveloped Casco Viejo, offering over 400 stores, to your visit and you have a clear idea of the new and shiny Bilbao.

Snack crawl by Pintxos

It is easy to find the way around and walking the streets is a perfect way to work up an appetite. Bilbao is famous for its cuisine and the quality, and the variety of pintxos, the refreshingly Basque version of tapas. Each bar has their own type of pintxos, such as cured meats, salty seafood and tasty cheeses. Follow the locals and go from bar to bar on a snack crawl tasting specialities. You wan´t be disappointed.

Gastronomy. I select Star Chef Josean Alija as the representative of the high gastronomy. In 2011 he received his first Michelin star. Now he is in charge of restaurant Nerua located in the heart of the Museum with entrance from the river promenade. Alija serve a cuisine based on local produce, the best each season has to offer – with delicious creativity. It is a personal cuisine, bursting with flavour, influenced by vegetables, filled with gentle touch, stripped down as the fruit of reflection.

Menue at Nerua

As a starter I suggest Prawn with steamed chickpeas and aromatic herbs. As mains try fried hake, pumpkin and green sauce. Or Beef tenderloin with cauliflower puree, garlic stalks, mint and corialder. As dessert a mix of pumpkin, banana and lemon ice cream. Five courses will set you back 85 Euros.
Reservation Nerua: reservas@nerua.com

All the artists

During my rather short stay I recognised that Bilbao has managed to preserve much of its history. While the city looks to the future, it also blends the modern in with the traditional style. Of course, the biggest Basque city had a strong identity long before the Guggenheim opened in 1997. Visit the lively Casco Viejo, walk around the “Seven Streets” and try the pintxos with the locals. I came across that there is an artist behind every dish in Bilbao.

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