If you find the idea of eating inside a museum tempting, there’s no better place than the Guggenheim Bilbao, where the unique design of the building reverberates throughout your experience here. Nerua, which takes its name from the Latin for the River Nervión, situated at the point where the river’s freshwater meets the saltwater of the Atlantic, recreates a similar fusion in its own philosophy thanks to chef Josean Alija’s quest to revive traditional Basque flavours from an innovative perspective. As a result, he enhances the menu with dishes that will dazzle guests with their depth and nuanced play with vegetables. Choose between a modern à la carte and one tasting menu (Muina) with a nod to seasonal cooking through dishes such as Tear peas, chard and sea urchin and the spectacular Battered hake, with black sauce and green pepper pil-pil. We can also recommend adding the wine pairing option to discover some particularly interesting labels.