Restaurante Mina

We had 10 course tasting menu with matching wines. It was wonderful. The wines were all Spanish with different varietals both red and white from different regions of Spain, that perfectly complemented each course. Highlights are too numerous to mention, but special note to the purple onion, and duck stew. The service was excellent with prompt serving of one dish after another, and with helpful description of each course and the paired wine, by head of house Unotx (?) and sommelier Camilla, both of whom were charming. Kudos to the chef for a delightful and imaginative tasting menu.

Absolutely beautiful. Perfect service and food. Everyone who hasn't given this at least 4 stars has never been to Michelin star restaurants. Everything you can imagine and more. Built around local foods and flavors. Absolutely magnificent.

Really enjoyed our visit as a group of six for a birthday - it felt very special and worthy of the Michelin star based on similar level experiences we’ve had. Menu was interesting with excellent flavours, great cooking and the wine pairing introduced us to new Spanish wines that were superbly matched to the food. Service was professional, warm and friendly and they were clearly very passionate about local Basque products. There were lovely touches like locally made pottery and cutlery. They presented each wine and dish well. We went for the 14-course tasting menu - half our party had the full wine pairing and half had a reduced pairing (less wines, same quantity per glass). The 10 course option loses some of our preferred dishes. I’d looked around at other similar Michelin star restaurants and found this one to offer a great setting, nice dishes and good value for the experience that lasted nearly four hours in total. I’d say the website is not as good as the restaurant itself, photo wise, and we were pleasantly surprised on arrival. Their Instagram is worth a look. They can accommodate up to two tables of six per setting, it was small and intimate - I think around 25/30 covers maximum. We were able to take away the Petits Fours, a copy of the menu and wine flight wines. Would definitely recommend and would return.

The food was really good and the atmosphere was really nice, especially at the bar, having a prime view of how the team prepared every meal. The bold flavours used in some of the courses were remarkable. The chef, Alvaro Garrido should be proud of this and keep pushing these tastes through his services. There is also a good variety of wines available.

My wife and I chose the menú degustación and the wine flight and were treated to a wonderful dining experience which fully lived up to our expectation of a Michelin star restaurant. Each course was inventive, delicious and highlighted local ingredients. The waiter and sommelier were very informative and helpful. A very relaxed and friendly atmosphere. Highly recommended.

I recently dined at Restaurante Mina in Bilbao, and while the experience was overall enjoyable, there were a few aspects that left me feeling a bit underwhelmed, especially considering its Michelin Star status. I opted for the degustation menu, and while the creativity and presentation were impressive, the portion sizes were quite small, and many of the courses leaned heavily toward liquid meals or purees. At times, it felt like the restaurant forgot that diners might appreciate something to actually bite into. That said, there were some standout dishes that deserve a mention. The smoked red mullet with cauliflower and cider was a flavorful combination, and the scallop cured in kombu paired with pork skin stew was unique, albeit a bit too soft in texture for my taste. The thirtieth bonito del norte was another interesting dish. From the dessert selection, "the sea" was particularly memorable—an intriguing blend of flavors that truly captured the essence of the ocean. Wine pairing for all the courses were carefully selected though. Overall, while I appreciated the innovation behind the dishes, I left feeling slightly unsatisfied due to the small portions and the predominance of liquid textures. I believe there’s potential for a more balanced experience that offers both creativity and a satisfying meal.

Fantastic experience, staff were lovely and spoke English to guide us through the evening. Had a lovely conversation with the chef at the end of the night. The sweetbreads were exceptional!!!

What a great experience! We had the 14 courses tasting menu and it was amazing. The balance of the flavours and textures were perfect, and it was great fun sitting by the bar and watching the meticulous work of everyone in the kitchen. Definitely deserving of the Michelin star!

This was my first time at a Michelin star restaurant so don't have anything to compare it to. I thoroughly enjoyed the experience, especially since I sat at the chefs counter and could watch each dish being prepared. We opted for the full 15 course menu and ordered a bottle of wine since wine pairing wasn't offered (perhaps because we were there for lunch). We do not eat beef or pork and the staff was very accommodating, offering substitutes for the couple of dishes that had it. While I enjoyed each dish, there weren't any that were a stand out. In fact, several had a sauce with a similar taste, like a slight hint of curry. On the other hand, some of the ingredients really packed a unique flavor punch, like the tiny mushrooms, white asparagus, and the fresh mustard seeds. The desserts (there were 4 different ones) were probably my favorite. The staff were all very nice and engaged in conversation throughout. Each dish was also perfectly timed. Each course came with it's own very unique dish ware and silverware that was locally made. Overall the experience was worth the price and I'd recommend Mina.

What a wonderful experience! 14 course menu with 9 wine pairings. Food was thoughtful - texture, taste And the pairings worked very well. They work with local sources. I had never had fish scales but they worked perfectly with the course. The staff was on target and incredibly personable while being efficient. Sit at the chef bar if small group - you can see the experts at work and ask questions. Great experience for the trip. I see why The Mina has a Michelin Star

Was in Bilbao for work and was able to coordinate a small team dinner at Mina. The interior is a very comfortable and cozy environment; some of my guest were concerned about going to a Michelin rated restaurant and thought it would be more high-end attire for the guests etc., and were very happy to relax at the table. While the atmosphere is cozy the menu is set to wow you with colorful complexities to awaken you senses. Most of our group did the 15 course menu and the option for the 10 course wine pairing; the smaller menu is 10 courses with a 7 course wine pairing. The wine pairings are optional. Each course was not only unique in it's own way but the serving dishes and flatware were each of a unique design and texture adding to our already heightened senses. The wines paired with the courses are all local regional wines. So if you want to try something new go for the pairing. My only recommendation to the staff for future consideration is to maybe have a printed menu on the wine pairing; as Spanish was not our native language it was a bit hard for us to follow the verbal descriptions from the staff. Very professional service as one would expect and very well paced. That being said our evening at Mina did last for about 3.5 hours. So plan to enjoy and not to rush out. Will do again during a future trip to the region.

My wife and I opted for the 14 course menu with the accompanying wine selections, the food was wonderful as were the wines, a perfect meal. Service was flawless, the staff was friendly, and engaging.

Just a month before our trip to Bilbao, I made a reservation for Jamie W. and myself at this tony Michelin-starred restaurant after seeing three separate videos from travel bloggers raving about its purported can't-miss epicurean artistry. In fact, I exchanged cordial emails with one of the hostesses and made a point of requesting the Barra seating at the chef's counter. Once we got there, we had an evening that lasted three and a half hours as we went through fourteen meticulously prepared courses for 110€ each. By the end, I have to admit we were marginally disappointed with the experience. Surprised? Yeah, me too, and it wasn't for a lack of effort by the staff who followed very specific steps that were mapped out on a whiteboard to get the dishes to look exactly the same for each diner. Meantime, we ordered cocktails after a long day of walking around the city. Jamie went old school and ordered a straight-up 5.50€ Gin & Tonic, while I indulged a bit with a smooth 7€ Negroni which added vermouth and Campari to the mix (photo: http://bit.ly/2lWxF1T). Two unnamed amuse bouches came in quick succession. The first was a trio of asparagus tortellini in a light soup festooned with squash blossoms (photo: http://bit.ly/2h9Bsn9), and the other was a dollop of tomato-infused crema with a scoop of roe on top and a couple of crisps as wings (photo: http://bit.ly/2Adr19N). Both seemed incidental to the meal and were quickly devoured. The official dinner began with a Gillardeau Oyster in Gin with a Citric Touch, which definitely had a strong kick of booze (photo: http://bit.ly/2zm7pAX). A pair of plump Mussels came next accompanied by Lemongrass, Coconut Soup, and Hot Tomato (photo: http://bit.ly/2AqAxY8). That was quite delicious with an unexpected Thai-style flavor. Also good though a tad generic was the Weakfish which came served with an "Arbequina" Olive Emulsion though it was hardly present on the plate (photo: http://bit.ly/2j57y7V). Rather odd was the clump of Black Cheese with Mushroom and Crunchy Chicken (photo: http://bit.ly/2AoGxAD). The chicken consisted mostly of the skin, and the rest simply didn't look that appetizing. The Smoked Txitxarro was a simply prepared piece of local mackerel with a swoosh of Cauliflower and Cider (photo: http://bit.ly/2Apf1ms). Truly artful was the Aubergine Confit with Red Tea served with a White Prawn, which showcased a nice contrast of flavors in a few bites (photo: http://bit.ly/2iBCU1W). The Roasted Scallop in Vegetal Broth was where the dinner hit a speed bump as the thick gravy-like sauce was unexpected and unwelcome (photo: http://bit.ly/2zjK8lA). The sauciness turned out to be a pandemic problem. Case in point was the Begihaundi (Baby Squid) "Risotto" just didn't work as the seafood flavors and the savory flavor of the broth just didn't mesh (photo: http://bit.ly/2hhPrLg). Better was the Bluefin Tuna Belly Pastrami served with Herbs & Curry because the presentation was straightforward (photo: http://bit.ly/2hMJROf). The last two seafood plates suffered again from textural and sauce problems, the Cod Tripe in Red Curry (photo: http://bit.ly/2j6y6Wv) and the Bonito from the Golf of Biscay in Dark Broth (photo: http://bit.ly/2ycKKpv). Neither could transcend the unappetizing texture, and we started to worry about what after-effects could occur. Fortunately, the Suckling Lamb Shoulder served with a Spice Emulsion brought us back to terra firma in the meal's climax with a savory heartiness and crispy skin (photo: http://bit.ly/2zkdIHC). Dessert also helped probably because there was less room for error. There was a creation called The Sea, a seawater granita followed by a bowl of sorbets and mousses made with other less aquatic flavors (photo: http://bit.ly/2hhF0ra) followed by a very mellow Saffron Crème Brûlée with Pear and Frozen Amaretto (photo: http://bit.ly/2lZtx0X) which officially ended the marathon meal. There were bite-size confections that were less petit-four-like and more simple goodies like mini-pound cakes with poppy seeds and gumdrops (photo: http://bit.ly/2hOtFfx). All in all, it was a roller coaster of highs and lows with chef/owner Álvaro Garrido's culinary talents not in doubt. However, his sauce-laden approach and his experiments with texture brought decidedly mixed results, especially compared to similar-level meals we experienced at Suculent and 4amb5 in Barcelona. BTW, there's no relation to Michael Mina in case you were wondering. FOOD - 3 stars...artistry was there, flavors and textures were more spotty in some cases AMBIANCE - 4.5 stars...clean Scandinavian-style décor with the Barra seating a must if you're a genuine foodie SERVICE - 4 stars...very quiet with little interaction but they are accommodating TOTAL - 3 stars...a marginally disappointing experience given the social media pre-hype

Got last minute reservation for opening time last night. Seated at the kitchen bar, best seat in the house. Alvaro Garrido plated and explained most of the dishes himself. Out of the 3 Michelin starred restaurants I have dined at this trip, this is my first 5 star restaurant because of the consistency of the dishes. All were surprises or delights in different ways from creativity to just pure taste (the other 2 restaurants all had at least on disappointing dish). Mina was also about half the price of the other restaurants which were in Barcelona. I was also thrilled they didn't kick me out wearing a t-shirt as I got the reservation last minute while at the museums and couldn't go back to the hotel to change... Everyone else would be what people term smart casual in Spain... Note only tasting menus available defaulting to 10 dishes but available as 7 and 14 dishes as well.

Go here. Best dining experience while on vacation in Spain. Every dish was excellent and exceptionally fresh. Desserts were some of the best I have ever had. Space is sleek and modern - recommend sitting at the bar to get a look at the food prep process.

My husband and I received a 10-plate tasting menu at this restaurant as a wedding gift, valued at around $100. We could not have been more pleased with the experience. Staff was extremely courteous, professional and well trained. The sommelier guided us through what wine pairing would be best for our menu, we ended up having an excellent Tortoka which is apparently quite select. Our dining started with 1 starter - that wasn't even part of the actual menu and they just gave it to us, like they did with 3 extra desserts at the end of the meal. The main 10 dishes of the menu were a mix of wonderfully creative food experiences. All plates were quite small, but after you finish the menu you're certainly very full. Each plate is an experience on its own, and the menu guides you through a cohesive flavorful journey. We were quite impressed. We did not love all the dishes, some of them were "just" very interesting to experience, but overall the quality was always excellent. Considering the quality of the food we ate and the quantity we were served, for the price, this restaurant was an extremely good value. $100 for 2 people, eating 10 plates (+ another 4 not counted on the menu and that were just given to us for free) made of highly elaborated cuisine, is a bargain. Sure, you won't come to this place every week unless you have plenty of money, but for a regular Joe's date night every now and then? Absolutely worth it. Make sure you come to Mina, reservation 1/2 weeks prior to your desired date is probably the safest option as the place is small and it gets busy fast. You will be impressed and you won't forget the experience.

I left this review with my apple voice memo so pardon my typos. I spent 48 hours in Bilbao with my boyfriend and we both currently have eating restrictions. I don't eat dark meat and he doesn't eat any seafood. we checked out this place the day after New Year's Day and to make a reservation was pretty easy for lunch. Note before you get here it is a three hour dining experience. We arrived at two and left at 5 PM just in time to catch our way back to Madrid. I've eaten all around Spain during my fourth trip to Spain and I currently live in Los Angeles and immerse myself in a lot of culinary restaurants. I really liked the ambience and the service was really amazing and very helpful and considerate. They helped us with suggestions for all of our eating restrictions because I definitely wanted to eat there after reading so many reviews and watching so many bloggers post about it. The flavors were all very unique to its region and the seafood and meat was definitely melt in your mouth. Very unique dining experience I would definitely come back but my boyfriend definitely wouldn't. I personally like the small bites I had the 10 course meal and he had the seven. Dessert and wine was very wonderful. We started off with cocktails and cocktails were even delicious. I really like the Danish Decour inside and all the help and waiters were speaking in English and Spanish. After the fourth course I felt high off the food! If you want to challenge your taste palette and understand the food and seafood in this area I would definitely say go here! Yas mina!

Mina blew us away! During our visit through San Sebastian we went to a top notch Michelin star place as well as many local Basque meals. The journey was really about food. When we ate at Mina though we left with a new appreciation for what top notch food is. Chef Alvaro Garrido and his wife are using very creative and innovative ways to bring your senses alive with each dish. Everything they do is based on what is available in the local market and changes constantly. We sat at the bar instead of the tables and were able to watch the magic in the kitchen. Everyone there was so focused and it played out like a beautifully orchestrated ballet. The price was VERY reasonable for what you get at Mina. We just barely missed the opportunity to have the 14 course menu, but I would recommend going on a Sunday afternoon at 2PM or before and getting that is you can. We had a 9 or 10 course and it was a perfect 3 hour engagement. It's absolutely amazing to me that this place hasn't hit mainstream and people aren't busting down t the doors to get here. It's been open for 4 years and they do no advertising, but once people start to get word of this place it will be hard to get into.

Poor service by the host / manager. Pleasant service from the som. Food is decent at best. Hot food was lukewarm or room temp, probably due to the fact they spent so much time and effort using tweezers to strategically place the pansies or micro-greens on the plate. Some dishes were overtly salty. Beautiful decor.