sprinting between San Sebastian and Bilbao.
The goal is the Guggenheim Museum in Bilbao, but we're at it, aprofittiamo lunch at the gourmet restaurant run by the Guggenheim Josean Martínez Alija.
When, at around 14.00, right on time English present ourselves to the restaurant, I'm a bit puzzled. When I arrived I went straight into the museum and I had not bothered to look at the restaurant, partly because it was raining and then we would see later.
Coming from the outside, there is the cafeteria, then in smbra the local bistro, modern, suited to a museum for a quick lunch for not wasting time as quisquiglie lunch. As I said, somewhat perplexed, I introduce myself and ask for my reservation at the restaurant. The
cordial hostess stationed inside, greets us and escort us back to a wooden screens.
Here is a small room, small, 4 / 5 tables, with a magnificent stained glass window on the square below the museum. The decor is modern, with lots of wood to make heat, but the colors, very bright red steel and make the environment a bit chilly, especially because we're just across the room, which then will change the arrival of other diners, obviously our time was still too Italian. 
The menu includes a map and a tasting menu, as the paper plates cost an additional amount that the tasting and rightly wanting to try the cuisine of Josean, order both the tasting.
Here are willing to offer us a few glasses of wine paired with food.
The menu includes:
-Pepino melon with mint, kefir perfume y de pomelo. A dish fresh, summery, cucumber-melon flavored with mint is "wet" pouring kefir scented with grapefruit. Great balance and "Aperitivolissimo.
Hebras Berenjena de Asada with "Makila goxo" yogur y de aceite de Olivos milenarios (variedad de oliva Fargo). A fantastically baked eggplant, cut into thin slices and rebuilt on a plate topped with a yogurt varieties of olive oil Farga, Slow Food, flavored with licorice. An intense and persistent flavor. Wonderful dish. Foie
plants (Aguacate), jugo de chipirones, acidulado y cilantro. A foie gras avocado, worked to give the density of a cream soda, "wet" by a hot broth poured on the plate of calamari. A technique that The chef uses for most dishes, soup melts the raw material without overwhelming the dish, but thus changing its structure and giving a taste in the mouth that enhances it.
Merluza vapor, caldo de AJOS alcaparras silvestres y de hierba Ballobar with lemon. A traditional dish, but again uses the technique of "baganre" the raw material with a broth, this time of wild garlic and capers, principals always SF. As mentioned earlier, the stock is ammalgamare hake and enhances its high quality and perfectly cooked.
Hebras Iberico de cerdo, y Fondo de Toulouse alubia matices picantes. Pork cooked at low temperature and then weakened as if they were julienne, accompanied by just a little flavored beans pimientos de padron from a hair that made them hot. Great technique for the realization of the pot, the good raw material and the good combination of flavors. A bit banal idea. Perhaps because we were getting used to pounce on food high peaks. Hojas de Frescas
Melocoton wine stained, with a note cìtricas y avainilladas. Puff nectarine salad with red wine reduction. A simple dessert and traditional, but very pleasant.
aceituna Cenizas de negro, sobre a small house aromàticas de hierbas y de helado "Makila goxo. A scoop of ice cream placed on a licorice black olives lifilizzate spraying with a side fresh cheese type raviggiolo for those who know him. Great combination tastes so different as to seem impossible, but which together take on a flavor espolosione endless.
Bevereaggi: 1 +1 / 2 water, Cocktails, Cava + wine offered blanco, 2 glasses of wine biancoo Verdejo, good, but not at the level of that of Subijana and therefore do not remember, a glass of white wine barrels in the past Chardonnay, anonymously, a glass of red wine, Grenache, discrete, offered two ewspresso coffee, very good. Total count
Euri 171.74 7% VAT included. Lunch
excellent, especially for that price, and light, two steps to digest and then we came back to finish the visit to the museum.
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