Bilbao International Logo

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".

Enter

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.

Enter

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.

Enter

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.

Enter

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.

Enter

15/12/2014

Share:

  • Facebook
  • Twitter
  • Delicious
  • Google Bookmarks
  • Yahoo Bookmarks
  • Menéame
  • E-mail

El Chef del Yandiola muestra a los hermanos Pou los secretos de la cocina de alta montaña en Bilbao Mendi Film Festival

Food has a key role in a sport such as climbing high mountains, which sometimes develops over several weeks in extreme altitudes. However, this type of expeditions presents several hardships in the selection, transport and food preparation, both at the base camp and in the bivouac that are required to be installed before crowning a high mountain summit.

In the presence of two experienced climbers as the Pou brothers and of a specialized sports psychologist in high performance as Joshe Abando, Ricardo Pérez has tried to combine the nutritional needs of these athletes and the limitations of the field kitchen with the possibilities of gastronomic enjoyment.