Nerua Guggenheim Bilbao

Nerua Guggenheim Bilbao

"If you find the idea of eating inside a museum tempting, there’s no better place than the Guggenheim Bilbao, where the unique design of the building reverberates throughout your experience here.Nerua, which takes its name from the Latin for the Nervión river, situated at the point where the river’s freshwater meets the saltwater of the Atlantic, recreates a similar fusion in its own philosophy, thanks to chef Josean Alija’s quest to revive traditional Basque flavours from an innovative perspective. As a result, he enhances the menu with dishes that will dazzle guests with their depth and nuanced play with vegetables. Choose between a modern à la carte and one tasting menu (Muina) with a nod to local gastronomy that the restaurant describes as being born in the region’s market gardens and farms and along its Atlantic coastline. Pairing options are available, including alcohol-free!" - Michelin Inspector

"Rank: #53 "Meticulous planning and cutting-edge gastronomy embody Josean Alija’s restaurant, Nerua." "

Inside Mini-Series, Major Chefs at Minibar

"The minibar team has cooked with Josean Alija of Nerua (Bilbao, Spain)." - Lani Furbank

5 Questions with Chef Josean Alija of Nerua Guggenheim Bilbao

"Spanish chef Josean Ajila, formerly of elBulli and now running the one-Michelin-starred Nerua Guggenheim Bilbao, is renowned for his in-depth research and analysis on the origins and properties of ingredients and incorporates his findings at his titanium-clad restaurant." - Kenneth Goh

Four-Hands Dinners: Why They Are Still Hot

"They include one by chef Julien Royer of two-Michelin-starred Odette in Singapore and chef Josean Alija of the cutting-edge Nerua Guggenheim Bilbao in the Basque Country in Spain." - Kenneth Goh