Guria - Piatti

G.V. López de Haro D. Diego, 66 BJ. 48011. Bilbao, BIZKAIA, Spain

🛍 Vasco, Filete, Pescado, Cocina Vasca

2 💬 1 Recensioni

Telefono: +34944415780

Indirizzo: G.V. López de Haro D. Diego, 66 BJ. 48011. Bilbao, BIZKAIA, Spain

Città: Bilbao

Menu Piatti: 32

Recensioni: 1

Sito Web: http://www.restauranteguria.com?utm_campaign=paginasamarillas&utm_source=paginasamarillas&utm_medium=referral

"My fish (hake) here was well-cooked and tasted good but my partner's meal left a lot to be desired."

User User

traditional as always and an excellent choice for any time.

Indirizzo

Mostra Mappa

Recensioni

User
User

Mi Restaurante favorito en Bilbao. Famoso por su bacalao. Recomendable su Steak Tartare.


Φωκάς
Φωκάς

My fish (hake) here was well-cooked and tasted good but my partner's meal left a lot to be desired.

Categorie

  • Vasco Vivi i ricchi sapori della cucina basca con piatti che catturano l'essenza della regione basca della Spagna, unendo tecniche tradizionali e ingredienti freschi per un viaggio culinario indimenticabile.
  • Filete Assapora tagli pregiati di succulente e tenere bistecche, grigliate alla perfezione. Ogni morso offre un'esplosione di sapore, servita con contorni classici e salse deliziose per migliorare la tua esperienza culinaria. Visualizza piatti
  • Pescado Deliziatevi con i nostri prelibati piatti di pesce, realizzati con il pescato fresco del giorno. Dai preferiti alla griglia agli stufati saporiti, il nostro menu celebra la ricchezza dell'oceano con sapori che soddisfano ogni palato.
  • Cocina Vasca La cucina basca è una fusione unica delle tradizioni culinarie spagnole e francesi, nota per il suo pesce fresco, le carni succulente e i sapori ricchi. I piatti tipici spesso includono pintxos, baccalà pil pil e la famosa cheesecake basca.

Servizi

  • Tarjeta Visa
  • Salón Privado
  • Piatti
  • Aire Acondicionado
  • Menu
  • Club De Comensales

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"I would fly back to Bilbao just to experience this culinary art and visual sensations again. This is where gastronomy meets art. From the projected menu, table-side preparation, to 3D goggles, every dish was well orchestrated and carefully presented. The 14-course Chef Plus menu is the best choice and it was a mind-blowing 3-hour journey. I have been to several 3 and 2 stars Michelin Star restaurants around the world, and this one-star establishment gave me more excitement and surprises than some more famous ones. This is the only Michelin star restaurant that I have been to where you get to see the chef several times throughout the dinner. Their seafood dishes were the best ones I have ever had that I can truly taste the intense flavor of the ingredients, not the sauce. I have had numerous cousins with truffle before, but none of them are memorable. The aroma of the white truffle in the soup I had here today was truly legendary. The number one course for me was the dessert named Caprice of Eucalyptus Raspberry and Tomato. I was curious about the use of tomato in a desert at first, but then it became my most favorite moment of the night. The transformation of a simple ingredient such as tomato into a whole new texture and flavor was just like magic. I have never ordered an a la carte item from a prix fixe menu before, but I did tonight just to experience it twice. Again, the tomato won my heart. The raspberry biscuit was equally amazing by itself, but the shock from the tiny tomato dices hidden inside this dessert was just beyond words. This was easily the best Michelin one-star restaurant for me, and it surpassed some of my past 2-star and 3-star culinary experiences. Maybe Yelp is not commonly used in Spain, so there was only one review about this place. I would not notice this place if I just walk by, since you can 't see inside from the street. You have to ring the bell in order to get in. I went to the adjacent restaurant by mistake, since it was the only one open around there. Then I was escorted to the right place. Don 't be shy to ring the bell, even though it looks like they are closed from outside. You will not be disappointed."