BASCOOK, BILBAO

restaurante Bascook, bilbao

Basque-Japanese and other fusion cooking in the heart of Bilbao

Loved the Basque-Japanese combination / Nos gusto mucho la combinación Vasco-Japonesa

Loved the Basque-Japanese combination / Nos gusto mucho la combinación Vasco-Japonesa

Hace mucho que quería probar Bascook y por fin tuve la oportunidad cuando un amigo nos invito a una cena allí.

La cocina una mezcla entre cocina de aquí con toques extranjeros especialmente Japoneses – un estilo muy de moda en los últimos años.

Todavía recuerdo mis primeros años en Bilbao y las caras de horror apenas disimuladas cuando mencionaba añadir especias y condimentos al pesacdos y carnes … y ahora – pues hay sitios como Bascook 🙂 !

El servicio era amable aunque andaban un poco perdidos especialmente considerando el nivel de la cocina.

I have long wanted to try Bascook and finally got the opportunity when a friend invited us to dinner there.

The cuisine is a mix of traditional Basque with touches of international especially Japanese – a style that has become very fashionable in recent years.

I still remember my first years in Bilbao and barely concealed horror when I would mention adding spices and seasonings to to fish or meat dishes … and now – well there are places like Bascook 🙂 !

The service was nice although they were a bit lost sometimes, especially considering the hi-level cooking. 

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RESTAURANTE GURIA (BILBAO)

RESTAURANTE GURIA, BILBAO
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Sublime sublime .. bacalao al pil pil – cod in pil pil sauce

Restaurante Guria – el templo del plato Bilbaino por excelencía – el Bacalao al pil pil.

Nunca lo había ni pisado pero tenía muchas ganas de ir. Y surgió la oportunidad el día menos pensado…

El veredicto: un bacalao al pil pil que se derrite en la boca. Para una, el mejor que ha probado nunca; para el otro, sin duda uno de los mejores.

Guria Restaurant – the supreme exponent of Bacalao al pil pil – a dish symbolic of Bilbao & its gastronomy. 

NOTE: This dish is made using the best of the prized salt cod, an expensive ingredient, so do not expect a cod & chips kind of affair. 

I had never been but I had long wanted to. And one day quite by chance the opportunity arose… 

The verdict: the best cod in pil pil sauce that I have ever had says she, one of the very best, says he. 

TYPE: Traditional Bilbao / Basque cooking

PRICE: 65 € pp, including wine & coffees

MUST HAVE: The cod!

Loved the cod, and the excellent service!

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BOROA, AMOREBIETA (BIZKAIA)

BOROA, AMOREBIETA (BIZKAIA)

Caserío Garai, 11
48340 Amorebieta – Etxano

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Con el propósito de conocer otro de las “estrellas” de casa, fuimos a Boroa, en Amorebieta. Precioso caserío con vistas espectaculares, prometía mucho. In order to get to know another of the “stars” of our area, we went to Boroa, in Amorebieta. A beautiful traditional farmhouse with spectacular views to match, it looked really promising.

 

TYPE: Fine-dining, 1*Michelin

PRICES: We had a la carte, and paid 92€ /pp including 2 bottles of wine, coffees & liquers

SET MENUS

Bizkargi: 38,50 € 

Menu Degustación: 88€

MUST HAVE: WoodcockSole, the spectacular desserts.

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RESTAURANTE RONQUILLO 3 (DEC 2015)

RESTAURANTE RONQUILLO, RAMALES DE LA VICTORIA, CANTABRIA

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Restaurante Ronquillo 2

Otra visita a uno de nuestros restaurantes favoritos. David es un tesoro en la cocina, y su hermana Cecilia hace que te sientes como en casa en el comedor. Tienes que ir y repetir!td> A revisit one of our favourites with better photos, as good as ever. David’s a treasure in the kitchen, and his sister Cecilia makes you feel at home in the dining room. A must-go-and-repeat.

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KIMTXU (BILBAO)

KIMTXU, BILBAO Cª/ Henao 17

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It is good to live in a part of the world where almost everyone is a “foodie” since the day they were born, and where it is so important to everyone how food is grown, prepared and cooked.

The flip side to having a renowned cuisine is that there is little room for good restaurants from other cuisines, unless it becomes fashionable (e.g. currently Japan). Even so, the restaurants of exotic cuisines that do survive are for the most part based on “being cheap” for young people, and the food adapted to supposed local tastes.

In this scenario I read about Kimtxu, a Basque-Asian fusion restaurant and just had to try it. Although I still had my doubts re the exoticness- would it be mere make-up? And the result? Read on…
Es bueno vivir en una parte del mundo donde casi todo el mundo es un “foodie” casi al nacer, y donde tanto importa como se cultiva, se prepara, y se cocina los alimentos.

La parte mala de tener una cocina renombrada es que hay poco espacio para buenos restaurantes de otras culturas, al menos que se ponga de moda (últimamente Japón). Incluso así, los restaurantes de cocinas exóticas que sobreviven, son en su gran mayoría, a base de ser “baratos” para jóvenes, y con la cocina muy muy adaptada a los supuestos gustos locales.

En este escenario leí sobre Kimtxu en el blog de Eneko Sukaldari, y tenía que probarlo. Aunque tenía dudas de que lo exótico fuera solo un maquillaje. ¿Y el resultado?…

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LOS FUEROS (BILBAO)

LOS FUEROS, BILBAO C/ Los Fueros in the Casco Viejo

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Hace muchos años solíamos ir a este pequeño bar, en aquellos tiempos casi un agujero en la pared, gambas a la plancha – el lugar estaba siempre lleno.
Ahora ha cambiado de dirección ( F Canales del estrella Michelin Etxanobe, con su antiguo I+D Paul Ibarra como chef) y el lugar se ha expandido. Hemos querido probarlo desde que abrió pero el par de veces que habíamos intentado reservar estaba completo. A la tercera acertamos.
Many years ago we used to go to this place, rather a hole-in-the-wall bar in those times, to eat prawns (gambas a la plancha) – it was always packed.
Now it’s been taken over (owned F Canales of the Michelin-starred Etxanobe, with his former R&D Paul Ibarra as the the chef) & the place expanded. We have been wanting to try it but the couple of times we had tried to book it had been full-up. The third time we got it right.

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LA VIÑA (SAN FRANCISCO, BILBAO)

LA VIÑA (SAN FRANCISCO, BILBAO)

C/ San Francisco, 17

48003- Bilbao

Pintxos & Food

On my Indian grocery shopping trips to Old Bilbao, we came across this very popular local bar. It has been thoroughly renovated and serves excellent “pintxos”, both Spanish omelettes as well as creative stuff.

It has a series of set menus some with a touch of the modern, and a traditional steak menu too, at moderate prices. We have had dinner and it was interesting good food, and they were very reasonable about pricing an upgrade to the wine.

TYPE: Modern & traditional pintxos, portions & set menus

PRICE: REASONABLE. Menus from 19.90 € pp/ including wine, even at at the evening, weekends. Pintxos from 1.50€ – 1.80€

MUST-HAVES: Pintxos & tortillas are very good. Menus are generous. Wines are good & well-priced

RECOMMENDED.

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Battered artichokes with avocado sauce – loved these / Alcachofas rebozadas con salsa de aguacate – buenísimos

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PULPERÍA FLORINES (BILBAO)

PULPERÍA FLORINES, BILBAO

(C/ San Francisco 31, Bilbao)

tel: 94 497 8716

Mon- Thurs: Dining for pre-bookings only

Fri-Sat: Open, walk-in dining

CLOSED SUNDAYS

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The octopus was simply the best we have had in a long long time / El pulpo era de lo mejor que hemos probado en mucho tiempo

There is the historic old centre of Bilbao- Casco Viejo-, then there is what I called the new-old centre across the river – the posh & elegant Ensanche- where Bilbao expanded to after its industrial revolution & wealth in the latter half of the 19th century, and somewhere in between, old Bilbao – Bilbao La Vieja – which has checkered history with convents, mining-related works & housing, later on becoming the red-light area, still avoided by many people.

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