ESTABLISHMENTS
15E
73
BERROBI
W H E R E TO E AT RESTAURANTS IRIARTE J. M. Goikoetxea, 34 - Berrobi / T. 943 683 078 / www.iriartejatetxea.com
Traditional cuisine and roasts -----Roast suckling pig - Salad of anchovies, spring onions and roast peppers - Seasonal vegetables stir-fried with thin slices of cured ham - Cod steak confit with pepper juices -----Chef Félix Belaunzaran runs this traditional restaurant located in a small town in the Tolosaldea area where they breed the suckling pigs they roast. -----Fixed price lunch menu: €17 / A la carte: €45 / Weekend menu: €40 / Children’s menu: €20 Opening hours: 1 - 3.30 pm / 8.30-11.30 pm / Closed: Mondays
14E
B I DA N I A - G O I AT Z
WHERE TO GO PRODUCERS URDAPILLETA EUSKAL TXERRIA Elola azpikoa baserria - Bidania-Goiatz / T. 943 681 006 / www.urdapilleta.eu
Production, distribution and sale of Basque pork products -----Cured ham - Chorizo - Salami - Pork - Txistorra… -----Pello Urdapilleta, continuing to recover the Euskal Txerri race of pigs, today has over 400 Basque pigs on his facilities that can be visited on prior appointment. -----Opening hours: Prior appointment / Closed: from Monday to Friday
6C
BILBAO
W H E R E TO E AT RESTAURANTS AD HOC CASCANUECES Heros, 21 - Bilbao / T. 94 497 98 98 / www.adhocbilbao.com
Fusion cuisine -----Roast octopus with new potatoes and sweet chilli mayonnaise - Asian vegetable wok - Black rice with scallops and crunchy bacon - Brazilian picanha - Sweet forest dessert -----All the dishes on the menu are designed to be shared and they are served in the centre of the table in this restaurant that assimilates influences from countries such as Japan, Peru, Thailand, India, France, etc… -----A la carte: €35-45 Opening hours: 1.30 - 3.30 pm and 8.30 - 11 pm / Closed: Tuesday nights and Sundays
AIZIAN Lehendakari Leizaola, 29 - Bilbao / T. 94 428 00 39 / www.restaurante-aizian.com
Traditional cuisine with experimental touches -----Grilled oysters on cauliflower mousse - False octopus risotto - Hake with sea urchin emulsion and its pil-pil - Bleeding pigeon breast, confit thigh and foie from its liver