Concierge.com's insider take:
First opened as a wine warehouse in 1909, the Alhóndiga, with its modernist facade and revamped interiors by Philippe Starck, is one of the city's most famous landmarks. In addition to a cultural center, exhibition halls, theaters, workshops, and a museum store, there are also three restaurants. The main culinary event, however, is Yandiola, on the second floor. The dining room has slate floors, exposed pipes running along the ceiling, and exposed-brick walls. Lime-green upholstered chairs at each table lend a modern look and a comfy touch. Yandiola's team, headed by Martín Berasategi alums Ricardo Perez and Borja Etxebarria, serve contemporary Basque dishes using locally sourced ingredients. The seven-course tasting menu leans heavily toward seafood and includes dishes such as sukiyaki grilled baby octopus with red onion jus, and squid served with smoked-cheese black rice. In the summer months, ask for your after-dinner coffee or drink on the rooftop terrace to enjoy Bilbao from above.—Guy Fiorita
Open daily from 1 to 4:30 pm and 8:30 pm to close.
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