Ola Martin Berasategui

From the very first Ola, this restaurant swept us off our feet. The service was flawless — warm without being intrusive — and the sommelier was a star in her own right, steering us toward a wine that didn’t just accompany the meal, but genuinely elevated it. The tasting menu struck a beautiful balance between creativity and comfort: each dish felt thoughtful, bold when needed, but never showy for the sake of it. Highlights ranged from delicate seafood interpretations to deeply satisfying savoury bites, with a dessert finale that was playful without ever slipping into gimmick territory. If I had to nitpick — because perfection is such a dangerous word — the crunchy ball was the one element that didn’t quite land for me. Not bad, mind you, just a touch less harmonious in a symphony that was otherwise pitch-perfect. The difference compared to my previous Michelin-star experience (let’s say… “elsewhere up north”) could not have been more striking. Where the former left me admiring the technique from a distance, Ola made me feel welcomed, surprised, and genuinely happy to be at the table. In short: a memorable meal, superbly delivered, with heart, humour, and flavour to spare. Take a bow, team Ola — and save me a seat for next season’s menu.

I was really looking forward to this meal and traveled to Bilbao just to try it, yet I was disappointed. The mix of flavors and textures just did not go well. For the price, I was expecting to have some delicious dishes and some were barely edible (sweetbread). The service and the ambiance are average but there are many other restaurants in Bilbao with Michelin Stars that may be a better fit, be sure to read the menu carefully and make sure it’s for you.

My experience at Ola was a true game of two halves, leaving me with complex feelings. There is undeniable talent in the kitchen, but the overall experience didn't quite come together for me. Let's start with the highlights: the main courses were absolutely superb. The seabass was cooked to perfection, easily at a 1 or even 2-star level. The pigeon was also excellent, showcasing high technical skill. The desserts were creative and delicious, providing a strong finish to the meal. The service, in a technical sense, was also very efficient and coordinated. However, the emotional connection was missing. The service felt more mechanical than personal, creating a somewhat cold and rushed atmosphere. This was most evident when my plate was snatched away the very second I put down my cutlery. It felt efficient, but not hospitable. The culinary journey also started on the wrong foot for me. The first part of the menu was heavily focused on a very traditional, sharp, and acidic Basque flavor profile. While I appreciate the authenticity, it was a complete mismatch for my personal palate. This is, of course, a matter of taste, but diners who prefer richer or sweeter notes should be aware of the chef's stylistic choices. The biggest disappointment was the non-alcoholic pairing. When asked for a sour mocktail, I received an incredibly sweet drink. In a restaurant of this caliber, where some guests do not drink alcohol, offering more sophisticated non-alcoholic options than just beer or a basic mocktail should be a given. In conclusion, Ola is a restaurant of high technical skill. It would be an excellent choice for a diner who deeply appreciates a very classic, acidic Basque flavor profile and values technical precision over a warm, personal atmosphere. For me, unfortunately, despite the brilliant main courses, the soul was missing

This was a great experience, I don’t even know where to begin First, I don’t eat any sea food which meant that quite a few dishes didn’t work for me, still the chef made a replacement for each and the tasting experience was undisturbed Each portion was a celebration for both the taste buds but also for the eyes, in many cases what you thought you’ve seen wasn’t what you tasted - for example, the picture of what looked like olives are not actually olives- when you bite into the they burst with amazing flavours The balance of the flavours was amazing, everything was such an experience - we were just waiting in anticipation for the next surprise dish The lamb was delicious, how they’ve managed to generate the tastes the way they did from a lamb is absolutely art The way they served the last dish, on a tree of delights, was a perfect closure for the meal Obviously, the experience comes at a price - I would say that as a guide you should plan for around €200 per person (inclusive of wine and tip) If you are a foodie this restaurant is a must, everything from the attentive service to the food just makes it an unforgettable experience- I highly recommend it

15 item tasting menu, Michelin quality, two and a half hours of fabulous food. Well worth a visit.

Fantastic experience and well deserving of the star. We have seen our fair share of fine dining restaurants, but Ola managed to provide interesting courses with very few misses and exciting combinations of ingredients. The service was great and especially one waitress elevated the experience. We had the smallest menu, which was more than enough food for us, so unless you are very hungry don't be afraid to go with that one. Will definitely return the next time I am in Bilbao

Curated by Martin Berasategui, Ola food in the old part of Bilbao does not disappoint and it’s worth its Michelin star (as of 2024). Creative dishes reminiscent of the original father restaurant in Lasarte, with basque roots and intense flavours and strong focus on the food textures and presentations.

The room is not the nicest but the food and service was excellent. I enjoy being able to have a Coca-Cola with my meal which sound fine dinning won't do.

Spectacularly good. I have some experience with Michelin starred restaurants and I can assure you that this is the one of the finest I have ever eaten in. Trust me. I'm a doctor. . The epitome of the upper middle class gourmand. And my advice is SPEND THE MONEY and order the 13 course tasting menu. I don't usually even like tasting menus. But this one? 8/13 staggering dishes. Much better than average. And break down and order a bottle of the 2011 Castillo Ygay to go with. Life is short.

It's an honor to be the first. This amazing restaurant inside the hotel Tayko is a true gem. Unassuming, unpretentious, perched up on a second-floor, the amazing service starts at the door. A very knowledgeable sommelier provides an endless array of options to complement the beautiful and delctable spectacle of superb creations in the tasting menu. Hands-down, one of the best places, from service to food, a true winner. ¡Felicitaciones!