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  • Writer's pictureHinton Magazine

Nerua Guggenheim celebrates decade of cuisine by revisiting its proposal: free, dynamic, and plural

  • The emblematic Bilbao restaurant sets its sights on the future, evolving its proposal towards a language of freedom and movement.

  • Nerua Guggenheim Bilbao will reopen on 18 June with a new menu and A decade after it first opened its doors, Nerua Guggenheim Bilbao is setting its sights on the future and presenting a revised gastronomic proposal: free, dynamic, and plural.

The restaurant, which will reopen on 18 June after six months working on revising the experience, will do so with a menu designed to the rhythm of nature. Sixteen dishes that praise 16 seasonal products, from the essence, the respect for the territory, in a format that invites dinners to share, to nibble, and to build their own experience.

A menu that now, in summer, features iconic Basque products, with starters to share such as Cantabrian anchovies, presented in a trio: roasted, fried, and in sage; or the refreshing and tasty txitxarro in olive pickle.

In addition to the menu, Nerua Guggenheim Bilbao also offers an 8-step culinary route, Muina, a path for those who wish to explore the core of Nerua's cuisine (from 80 euros).

Ten years ago, Nerua was born with the ambition to offer a sample of Bilbao's culinary culture in a haute cuisine format inside the Guggenheim Museum Bilbao.

A few months after its opening, Nerua Guggenheim Bilbao was awarded a Michelin star and three Soles Repsol, and after several years among the 100 best restaurants in the world, in 2019 it was ranked 32nd on The World's 50 Best Restaurant list.

From the outset, the project was a risky bet promoted by Juan Ignacio Vidarte, Director General of the Guggenheim Museum Bilbao, and Bixente Arrieta, co-founder together with Andoni Luis Aduriz of IXO Grupo, a business group specialized in culinary experiences that includes, in addition to Nerua Guggenheim Bilbao, the restaurants Bistró Guggenheim Bilbao (also located in the Museum), ni neu, Bodegón Alejandro and TOPA Sukalderia in Donostia, and Mugaritz, in Errenteria.

With its goals achieved and with a pandemic in between, the Nerua team began in 2020 to consider the evolution of the project, with the desire to go one step further in its trajectory over the next decade: to leave a mark with the culinary culture on the millions of people who come to the Basque Country and visit the Guggenheim Museum Bilbao.

In Museum Director General Juan Ignacio Vidarte’s words, "Gastronomy has been a part of the Guggenheim Museum Bilbao since its origins. We were pioneers in incorporating it into our visitors' experience as a perfect complement to the enjoyment of a visit to the Museum, especially as it is a substantial element of our culture. In addition, by offering three different gastronomic alternatives, such as Nerua, Bistró, and the Bar, I am sure that all visitors will find the option that suits them best."".

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