- Cuisines: Spanish, International, Fusion
This museum is home not only to a world-class art collection but also to a world-class restaurant carved out of this architectural curiosity. The chef de cuisine, Bixenta Arrieta, is a master of nueva cocina vasca, and his fisherman's stew in an herb-laced green broth is award winning, as is his white salt cod with tomatoes stuffed with baby squid and black rice (colored by the squid's ink). Diners make selections from the "menu of the sea" or the "menu of the countryside" (del campo). Begin, perhaps, with a lobster salad or duck-stuffed cannelloni. A wide selection of Basque wines is served.
- © Frommer's 2013
- Highly Recommended 2010