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Slow Food BILBAO-BIZKAIA

Founded with the intention of recovering the art of eating well, this association emphasises the use of locally produced food, to guarantee maximum quality and economic sustainability of responsible production.

Learn about Slow Food Products and Producers as well as a novel initiative by this association, the so-called "Km 0 network".

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Star Restaurants

Check out our list of the finest restaurants in Bilbao and Bizkaia, and learn about their philosophy and seasonal dishes.

These haute cuisine restaurants awarded with Michelin guide stars will evince quality, creativity and attention to detail in very bite of their sumptuous dishes.

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Restaurants Guide

Many visitors’ best memory of Bilbao is to do with the moments of pure delight that they enjoy when they linger over a meal at one of the city’s restaurants. Not only is it the opportunity to try the famous Basque cuisine, but you can also discover the many different facets that make up the gastronomy of the Basque Country.

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Pintxos

Since 1997, the city's best pintxo venues compete for top prize in the annual "Pintxo Bar Contest – Bilbao Bizkaia - Pintxo Txapelketa".

This section will both delight you and show you how to make any one of a wide range of Bilbao's prize-winning Pintxos, a mouthwatering bite-sized version of haute cuisine.

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Our wines

Wine has always played a leading role in day to day life in Bilbao.

Thus it is no mystery that the city promotes both txakoli from Bizkaia and Rioja wine, as part of a global network of eight big cities within internationally known wine-growing regions.

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08/07/2015

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Josean Alija has cooked in the 7th anniversary of the Mexican restaurant Sud777, 24th best in Latin America

Josean Alija, chef of Nerua Guggenheim Bilbao restaurant, has cooked this Tuesday July 7 in Mexico City to celebrate the seventh anniversary of Sud777 restaurant, headed by chef Edgar Núñez, one of the most promising chefs in Latin America.

Both of them offered a special seven-course dinner, to which Alija, who has just been included in the list of the top 100 restaurants in the world by Restaurant magazine, took a small sample of his local cuisine and seasonal produce. Those attending this special dinner have get in touch with Bilbao gastronomy through four creations.

The Mexican chef, who has managed to place his restaurant in the 24th place in the list of the 50th Best Latin America, offers a cuisine that seeks and experiences with products of his environment, mainly seasonal, transforming only to enhance the original flavours. A contemporary Mexican cuisine, in which the vegetables grown by themselves are the protagonists of his philosophy.