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Oriotarra, C Blas de Otero 30, Deusto, T 944-470830. A classy pintxo bar that has won an award for the best bartop snack in Bilbao. A round of applause for the pigs ear millefeuille. Txoko del Vino, C Blas de Otero 26, Deusto, T 944-763564. A bar that couldnt be less glamorous or more authentic, with cheap wine and hams that might have been cured by the cigar smoke. Worth a look as a contrast. Portugalete, Getxo and the beaches Cubita Kaia, Muelle de Arriluze 10-11, T 944-600103. Metro: Neguri. A highly acclaimed restaurant with views over the water from Getxos marina. People have been known to kill for the cigalas (Dublin bay prawns) turned out by young modern chef Alvaro Martínez. Not to be confused with another restaurant named Cubita next to the windmill above Arrigunaga beach. Jolastoki, Av Leioa 24, T 944-912031. Metro: Neguri. Decorated in classy but homely country mansion style, Jolastoki is a house of good repute throughout Euskadi. Definitely traditional in character, dishes such as caracoles en salsa vizcaína (snails), and liebre (hare) are the sort of treats that give Basque cuisine its lofty reputation. Karola Etxea, C Aretxondo 22, T 944-600868. Metro: Algorta. Perfectly situated in a quiet lane above the old port. Its a good place to try some fish; there are usually a few available, such as txitxarro (scad) or besugo (sea bream). The kokotxas (cheeks and throats of hake in sauce) are also delicious. Asador Goietz, C Aretxondo 14, T 944-603883. Metro: Algorta. Also in the area of the old port, this restaurant specializes in grilling fish over open coals. As well as this, theres a good number of different crabs on offer to test your taste buds. El Refugio, Algortako Etorbidea 90, T 944-601209. Metro: Algorta. A cute narrow hideaway on the main street through Getxo, with a good selection of homely Basque dishes and some good seafood. Restaurante Vegetariano, Algortako Etorbidea 100, T 944-601762. Metro: Algorta. A good vegetarian option with a salad buffet, a menú del día for 8, and an upbeat attitude.
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