Bilbao Food Tour, by The Foodie Formula…
- 00:00 - Introduction
- 00:24 - Pinchos morunos at Plata
- 02:15 - Plaza Nueva
- 03:32 - Grillos, vermouth, and txakolí at Iturriza Taberna
- 06:22 - Kokotxas at Gure-Toki
- 07:52 - The best time to go out for pintxos
- 08:31 - Assorted pintxos at Toma y Daka
- 12:42 - Why day 1 ended early
- 15:05 - Pinchos morunos at Café Iruña
- 18:52 - La Ribera Market (La Bodeguilla, Gloria Bendita, and Vermuteka)
- 25:50 - Reflections on Bilbao and visiting local spots
!summarize
Part 1/7:
Culinary Capitals: The Basque Country
The Basque Country, a region in northern Spain, is known for its vibrant culinary scene that reflects its rich culture. In this beautiful landscape, food is not merely sustenance; it is an art form, a method of expression, and a focal point of daily life. This was the impetus for exploring Bilbao, a city brimming with gastronomic delights and historical charm.
Pintxos: A Local Delight
Upon arrival, our adventure began with a pintxos experience at a local bar named Plata. Pintxos, the Basque version of tapas, are small snacks usually accompanied by drinks. Our first bite was of pinchos morunos, a dish of lamb skewers seasoned to perfection. The atmospheric buzz of the bars around us only heightened the anticipation.
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As we savored the rich flavors of the grilled lamb, we marveled at the irony of enjoying a dish from southern Spain in the northern Basque region. Nevertheless, its delicious taste, with hints of saffron and spices, made it clear that food transcends geographical boundaries.
Bilbao’s Gastronomic Heartbeat
Exploring further into Bilbao, Plaza Nueva quickly revealed itself as a vibrant hub filled with bars and restaurants, each offering a unique pintxos experience. While attempting to visit Café Bar Bilbao for their renowned pintxo de bacalao al pil-pil, unexpected kitchen closures led us to Iturriza Taberna. Here, we discovered the original grillo pintxo, which combines potato, onion, lettuce, and olive—a delightful combination that surprised even this self-proclaimed non-veggie lover.
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The flavors were fresh and briny—a perfect introduction to the simplicity and quality often found in traditional Basque cuisine. The vermouth and txakolí, a local sparkling wine, accompanied our dishes, offering refreshing balance and a taste of the local beverages.
Navigating the Pintxos Scene
As we continued our culinary journey, a visit to Gure-Toki allowed us to sample a variety of pintxos, including cod cheeks, vegetarian empanadas, and a cheesy tortilla de patata. Each dish highlighted a different facet of Basque cuisine—a delightful reminder of the rich, individualized culinary offer present throughout the region.
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Despite our initial struggle with timing, as many kitchens were closed until later in the night, the variety of cold pintxos proved to be just as rewarding. The atmosphere of each bar, filled with locals and fellow travelers, offered a warm and inviting experience that encouraged exploration and experimentation.
Embracing Local Flavors
Dining at Toma y Daka revealed even more delicious discoveries, such as the tender meatballs and unique morcilla—blood sausage that left us reassured, even if it might have initially sounded daunting. Trying the gulas, an imitation baby eel dish, showcased the regional flair with a garlic mayonnaise that complemented the textures beautifully.
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Bilbao was undeniably a haven for food lovers, with every bar presenting a story and a culture behind its pintxos. Each taste ignited curiosity, compelling us to step outside our comfort zones and indulge in the myriad flavors available.
A Taste of Tradition at Café Iruña
The following day brought us to Café Iruña, an establishment that captivated with its traditional vibe and bustling atmosphere. Enjoying a version of tuna salad with a twist, paired with local beer, reminded us of the straightforward yet impactful quality of Basque cuisine.
The highlight was undoubtedly the pintxos morunos, prepared with an artisanal touch, capturing the heart of spiced lamb skewers with vibrant flavor and freshness that surpassed our previous encounters.
Market Adventures at Mercado de la Ribera
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Exploring markets like La Ribera expanded our palate as well. A gilda pintxo—anchovy, pepper, and olive—offered saltiness and briny goodness paired with an invigorating Aperol Spritz, a combination that beckoned for more exploration of local pairings. A tasting of costilla de cerdo, slow-cooked pork ribs in whiskey, and chorizo a la sidra, cooked in apple cider, were additional highlights that cemented Bilbao's reputation as a culinary hotspot.
Conclusion: A Culinary Journey Worth Taking
As our time in Bilbao drew to a close, we reflected on the incredible experiences filled with diverse flavors, cultural immersion, and a warm sense of hospitality. The pintxos scene, vibrant and lively, revealed a way of eating that promotes community engagement and emphasizes the joy of food.
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For those looking to dive deeper into culinary traditions, seeking out local favorites often leads to the most exhilarating experiences. The Basque Country stands as a true culinary capital, blending authentic local dishes with innovation and passion. With plans to continue our journey to San Sebastián, we remained excited for the next discovery awaiting us on this delectable adventure.