Part 6/7:
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.