Gastronomy in Bilbao
Bilbao's gastronomy is the result of passion and tradition, of its garden products, its farm animals and its excellent seafood.
In this way, we can see a tasty and abundant menu of lean meats, hake, tuna, cod, anchovies, beans and excellent dairy products, especially sheep cheeses.
A splendid menu full of flavours and traditions
Bilbao is a city whose recipes are an inherent sample of its idiosyncrasies and its knowledge. That is why we find original and authentic dishes that stand out for their seasoning, flavour and especially culinary care.Among its dishes are several that have stood out for their originality and flavour.
Going out for pintxos
When one talks about "going out for pintxos" or “tixkiteo” in Bilbao restaurants, one can find an authentic tradition of both the city’s gastronomy and its way of escaping and having fun.Authentic Bilbao seafood delicacies
However, the people of Bilbao do not live on pintxos alone. In fact, their menu is abundant in delicacies as original as they are particular to their surroundings.Among its stews are dishes with a very long tradition. The products of the sea are transformed into a true battering ram of flavour on the palate.
Among the most popular stews is the “marmitako”, a famous fisherman's stew made with tuna accompanied by peppers and potatoes.
Although it is a hot dish, the best time to taste this delicacy is during the summer months. This is because summer is the fishing season for this delicious fish.
Pil pil is another extraordinary stew. It is made with cod cooked in a traditional clay pot and accompanied by olive oil, chilli peppers and garlic.
Although it is a hot dish, the best time to taste this delicacy is during the summer months. This is because summer is the fishing season for this delicious fish.
Pil pil is another extraordinary stew. It is made with cod cooked in a traditional clay pot and accompanied by olive oil, chilli peppers and garlic.
The San Sebastian-style spider crab, made with shredded spider crab meat, is accompanied by leeks, tomato, onion and brandy.
The traditional eel dish is made with hot chilli pepper, garlic and a delicious and aromatic olive oil sauce. It should be eaten exclusively between November and the end of January because this is the fishing season. Also, this dish is cooked almost exclusively for dinner.
The salt of the earth
Just as its seafood products work wonders, the products from its gardens are the authentic salt of the earth.Bilbao has a select gastronomic menu on which dishes such as “putxera” stand out. This is made with beans, peppers, bacon, ribs, blood sausage and chorizo.
Biscay-style snails is another traditional dish from Bilbao and the Basque Country that can be cooked in many ways. It can be combined with leeks, chillies, spring onions, bacon, fried bread, onions, chorizo peppers, parsley, oil and white wine.
Idiazabal, the quintessential Bilbao cheese
Something that characterizes Bilbao gastronomy is undoubtedly its excellent Idiazabal cheese – a cured cheese so special that it needs to mature for at least two months.
This is made from Latxa breed sheep's milk. Up to 100 litres can be produced each season.
Idiazabal is a very versatile cheese that can be smoked or unsmoked. It represents the best of the region's dairy products.
This is made from Latxa breed sheep's milk. Up to 100 litres can be produced each season.
Idiazabal is a very versatile cheese that can be smoked or unsmoked. It represents the best of the region's dairy products.
The caviar of Basque gastronomy
Another dish that is a true workhorse on the best menus in Bilbao is its “tears of the coast” pea dish, dubbed, with authentic justification, the green caviar of the Basque Country.It is an exclusive and unique product of this prodigious land that can be planted in a very small space of just five hectares in Aroa, a small town in Getaria.
