Nerua

The story

Nerua Bilbao: Contemporary Basque Cuisine by Josean Alija at the Guggenheim

Nerua serves contemporary Basque cooking at Av. Abandoibarra, 2, in Bilbao, on the grounds of the Guggenheim Bilbao Museoa. The Michelin guide awarded it one star in 2026.

Josean Alija and the idea of muina

Josean Alija trained under leading contemporary chefs before developing his own style here. Aroma, beauty, texture and flavor are its foundations. The kitchen calls its core idea "muina", a Basque word for essence. The cooking is local and follows the seasons, drawing on nearby gardens, the sea and farms. The menu changes three times a year, in spring, summer and autumn-winter.

What arrives at the table

The à la carte list includes tomatitos in an aromatic herb sauce, lobster salpicón, txipi with zurrukutuna and fried lamb with roasted peppers and comté. The Muina tasting menu costs 110 € and is served to the whole table. It moves through grilled karrakelas, ray in Bizkaina sauce and sea bass with watercress purée, then ends with pear and rice-pudding ice cream. A wine pairing is 50 €, and an alcohol-free pairing is 42 €. This Basque kitchen also placed 32nd on The World's 50 Best Restaurants list in 2019.

The kitchen table

The Mesa de la Cocina is a separate space for watching Nerua work from the inside. Only its own seasonal menu is served there. The restaurant sits beside Louise Bourgeois's spider sculpture "Mama" and has its own parking. Menus can be adapted for allergies and intolerances if guests mention them when booking.