Occupying a former salt warehouse, this low-lit space with exposed stone walls and elegantly set tables makes an atmospheric backdrop for high-end cooking. Chef Aitor Elizegi earns rave reviews for his modern take on Basque classics such as truffle, crab and cauliflower gratin, pork cheeks with soy-glazed sweet potato, and vegetarian options including felafel in pumpkin, broccoli and garlic broth.
Bascook
Bilbao