Menu to Taste

Nerua Guggenheim Bilbao

Contemporary Basque · Bilbao · Michelin One Star · Chef Josean Alija

Awarded one Michelin star, Nerua Guggenheim Bilbao in Bilbao features chef Josean Alija's innovative approach to contemporary Basque cuisine. Housed inside the Guggenheim Museum along the River Nervión, the restaurant serves minimalist seasonal menus like Muina alongside an extensive wine selection.

Avenida Abandoibarra 2, 48001 Bilbao (inside Guggenheim Museum Bilbao), Bilbao

  • 3 Soles Repsol 2026

Menu

Tasting Menu

  • Hake kokotxa with pork ear, cockles and green sauce — Muina tasting menu: hake kokotxa (gelatinous chin cut) with pork ear, cockles and Basque green sauce
  • 8-Course Tasting Menu (120)
  • Tasting Menu (8–10 courses) (110)
  • Poget oyster omelette — Muina tasting menu: oyster omelette with optional caviar supplement (15€)
  • Artichoke with baby squid in black sauce — Muina tasting menu: artichoke with baby squid in black ink sauce
  • Scallop with Swiss chard and mushrooms — Muina tasting menu: scallop with Swiss chard and seasonal mushrooms
  • Glazed pork belly with blood sausage pâté and cabbage — Muina tasting menu: glazed pork belly with blood sausage pâté and cabbage
  • Tasting Menu (92) — Chef's tasting menu — verified from web sources
  • Fried cod with Biscayne sauce — Muina tasting menu: fried cod with Biscayne (salsa vizcaína) sauce, with optional spider crab supplement (12€)
  • Lamb tongue with chickpeas and curry — Muina tasting menu: lamb tongue with chickpeas and curry

Dishes

  • Lobster with quail in chicken escabeche and pak choi (40) — À la carte: lobster served with quail in chicken escabeche and pak choi
  • Fried cod with spider crab and Biscayne sauce (38) — À la carte: fried salt cod with spider crab and the classic Basque Biscayne (salsa vizcaína) sauce
  • Spider crab whisky soufflé (35) — À la carte: Basque spider crab (txangurro) presented as a whisky soufflé
  • Coffee with milk and croissant (12) — À la carte dessert: coffee preparation with milk and croissant
  • Fried squid with tiny shrimp and anchovy pil-pil (42) — À la carte: fried squid with tiny shrimp and anchovy pil-pil sauce
  • Spinach stewed with coconut and caviar (35) — À la carte: stewed spinach with coconut and caviar
  • GUISANTE LÁGRIMA (25)
  • Pan de trigo artesanal con aceite de oliva (3)
  • Menu servi pour la table entière. Pain de blé artisanal et huile d’olive (3)
  • MOCHI (16)

The Experience

A minimalist room on the waterfront and built around the chef's counter. The meal is structured around a tasting menu and à la carte dining.

  • Atmosphere: Minimalist
  • Format: Tasting menu, À la carte
  • Setting: Waterfront, Chef's counter, Garden / terrace

Phone: +34 944 000 430

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