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 River Nervión, 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 seasonal cooking through dishes such as sea bass with a saffron jus and acidified wild mushrooms, and the spectacular Iberian pancetta with pickled vegetables. We can also recommend adding the wine pairing option to discover some particularly interesting labels." - 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

The World's 50 Best Restaurants 2019

"Nerua Guggenheim Bilbao is listed at the The World's 50 Best Restaurants in 2019 as rank 32." - The World's 50 Best Restaurants

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