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Alameda Recalde, 4 · Bilbao Cocina ininterrumpida todo el día +34944231313

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    logo_porrue

    Things our clients and friends say about us:
    FISH FROM BERMEO, OYSTERS FROM MARENNE, MILK FROM ARRANKUDIAGA, TOMATOES FROM MORGA OR BREAD FROM ZALLA; AT PORRUE EVERY INGREDIENT HAS ITS OWN FAMILY TREE AND PEDIGREE SUITED TO GIVE BIRTH TO UNFORGETTABLE DISHES.

    David de Jorge

    UnaiCampo

    Unai Campo is Head Chef, after having worked at renowned grill restaurants in Bizkaia and Gipuzkoa he took charge of the business, specialising in grilled fresh in season products (meat, fish, vegetables…).

    His secret lies in the selection of the raw materials, in season products bought from the farmers at their farmhouses, and the “arrantzales” (fishermen) even the vegetables, citrus fruits and aromatic plants are grown in his own orchard in Bakio. His fusion cuisine combines in season Basque cooking with creativity and fresh new ideas.


     

    First:The Product

    Yummy

     

    Tastingmenu

    Spring, an Explosion of Flavours

    Smoked oyster made with vanilla over a cream of leeks · Grilled mussels with Idiazabal cheese pesto · Grilled red tuna over bone marrow · Low-temperature cooked ecological egg over spring vegetables · Cod tripe in green sauce with baked garlic purée · Hake over a tendon stew · Lamb, yogurt, mint and sumac · Ceviche of tropical fruits with thickened lime juice · Nitro flan

    Spring Menu 68 euros (I.V.A. included)

    If you wish we can combine each one of the dishes of the menu with wine. The price for the wine pairing is 28€/person (iva included)


     

    OurRestaurant

    THERE IS A MODERN, ELEGANT AND DISTINGUISHED RESTAURANT IN THE HEART OF BILBAO….
    We look forward to seeing you at Alameda Recalde 4, in the heart of Bilbao, just around the corner from the Guggenheim.

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