Top Chefs Pick Nine of the Best Places to Eat in Bilbao - most beautiful restaurant dishes

Bilbao is not the first city to leave the tongue when you recommend an international dining destination.
In the past 20 years or so, Bilbao has become a tourist destination.
Before the Guggenheim Museum opens in 1997, some just know that it is the airport you land on your way to the charming coastal city of San Sebastian.
Bilbao, however, has its own charm, from the sidewalks and bars next to the thenervió nriver, to the parks, squares and squares, to the rolling countryside that extends almost to the city
Guggenheim itself is also worth visiting Bilbao, but the city is also a large part of the food in addition to providing more.
The Basque Country has a long and proud culinary history, and Bilbao is now home to many restaurants celebrating it.
Take a stroll through the streets and choose a random bar, and there's a good chance that you'll love decentpintxossnacks and local wines at low prices and low quality.
We asked top chefs for their advice on casual snacks and food.
What they have to say is: if you are only going to a restaurant in the area, it should be etxebarri, although it is a long journey.
Driving nearly an hour from Bilbao, nestled deep in the beautiful countryside, is overlooked by the mountains.
ChefVictor arguinzonizis grew up in this farming community of Atxondo to provide guests with the most beautiful meat, fish and vegetables with the least fuss.
The tasting menu of about 15 dishes is all about ingredients, and the ingredients may be simple, such as fried eggs with mushrooms or beef ribs.
The chef in central Lima, VirgilioMartinez, is a fan, ranking sixth in the world's 50 Best Restaurant Awards;
Enrique Valentine at Marietta in Barcelona is another.
Plaza San Juan, 48291 Atxondo;
34 946 58 30 42.
Kate ZaharraThis restaurant is located in a stone building overlooking the hillside of Bilbao.
You go to enjoy the scenery and stay to taste the food and wine, which is much better than you imagined in a place that looks like a tourist attraction, where there is full Englishlanguage menus.
The Basque food is simple and delicious.
When I visited, the specialties here included a plate of beef liver mushroom in olive oil and another plate of anchovies, whether fried or baked.
There is a separate wine cellar for local snacks.
Kate Zaharrais recommends byChef Echapresto Ignacio, ventamoncalicio, Darocala Rioja.
Zabalbide Kalea, 221,48015;
34 944 46 13 47.
The restaurant antemarkinait is easy to walk past this cheap restaurant: sports on TV, queuing up for drinks in the bar and looking casual.
But this pintxosjoint is known for the quality of its local ingredients, including the freshest fish.
Because everything was already delicious, there was no elaborate cooking.
From the ham of Bellotta, the olive oil anchovies to the black pudding and the grilled hake (22. 80 euros/$27).
This is a selection of chefEneko atxa in three cities-Michelin-
star Azurmendi.
He said that Markina is a favorite of the locals.
Bilbao Calle de Henao 31,48009;
34 944 232 540
There is only one Michelin star in this restaurant, and the restaurant owner MinaIt was surprised.
Chefálvaro Garridodeserves deserves more creative and accomplished cooking with many ingredients from the local market.
The restaurant is located above a former mine overlooking the River senevio.
You can sit at the counter and watch the tasting menu made mainly by the female chef (
€ 85 for 10 courses)
Delicious dishes including cod
Fish liver cream and crispy squid skin;
There are smoked mackerel fish, cauliflower and cider.
Chef David Muños is a fan of three Michelin stars in Madrid's DiverXO restaurant.
Enrique Valentine in Marietta, Barcelona is another;
Ignacio Echaprestoof Ventura moncalicio, Darocala Rioja, is the third.
S/n, 48003 Martzana Kaia;
34 944 79 59 38.
The NeruaChef JoseanAlija restaurant in Guggenheim Museum serves modern Spanish dishes centered on a single ingredient, with a clean taste.
Local people in lagrimata
For example, the shape of the pea only needs to match the squid juice;
The crispy pig ears are topped with pickles and garlic.
There is a lunch of 80 euros, but the lunch of 14 euros is worth it
If your budget extends to this, the course selection is € 145.
The chefs recommend the Alta of Neruainclude Enrique Valentine Marea;
And Virginia Martinez in the middle.
Guggenheim Museum.
Abandoibarra month, 48001;
34 944 00 04 30.
This little oyster bar in the heart of bilba is worth a visit.
Sitting outside with a dozen oysters (€ 18 and above)
A bottle of local Txakoli wine from all over the world, life is sweet.
There are only four stools in it, and there are only two or three tables on the sidewalk, so it is worth it to arrive early to defeat the queue.
Oysters can be ordered. The service is friendly and the taste is good-informed.
EnekoAtxa, chef of Azurmendi, said: "I always go here . " He likes to drink beer and sit outside and feel the local atmosphere.
Poza Lizentziatuaren Kalea, month, 48011;
944 02 62 54 34.
This gourmet restaurant is located in the Spanish football stadium, overlooking the stadium.
The menu is based on Basque cooking tradition: it is a slow food for fast foodmoving game.
There is a tasting menu, or you can order, there are options such as charcoalroasted micro-
Vegetables in juice (9. 50 euros).
I went for lunch and I had to say the place lacked the atmosphere as I was sitting alone on a large table overlooking the abandoned stadium.
But I still go back and eat chef Ion Gómez.
Chef Ignacio echapurstowe of Venta moncalicio, who recommends Saint Massey, says his two main hobbies are food and football.
The stadium is located in Mamés, menyue, C/Raphael Moreno Pichichi, s/n, 48013; 34 946 412 432
This is a traditional Basque restaurant, 15-
Just a few minutes drive from the city center, known for serving the best steaks and large wine cellars in Bilbao.
Txakolisimon is the enekoatxa option for Azurmendi, it has a good meat quality and enjoys eating outdoors on sunny days with views of the countryside.
There are packages of 45 euros and 50 euros, including options such as asLodosa piquillo peppers for Cantabrian anchovies;
And ribs
Camino San Roque 480150;
34 944 45 74 99.
Sergio Ortiz de zarate is known for his love of fish and seafood.
This passion is shown in his restaurant, where there are several menus, including eight
Salat, 62 euros.
There may be almond crackers on the plate;
Tuna, oyster, fish sauce, gel, anchovy; and begihaundi(squid)
Carbonara of noodles and mushrooms.
"I recommend taking the chef's daily advice, depending on what the sea gives him," said EnekoAtxa . ".
"He has worked on the coast for many years and knows the fishermen very well.
"Poza Lizentziatuaren Kalea, 65, 48013;
34 944 41 65 21.
Richard Vines is the chief food critic at Bloomberg.
Follow him on Twitter @ richard Vines and Instagram @ richard.