Aristotle once said that excellence is not an act, but a habit. A habit which the Nerua team have known how to incorporate and aim for ever since the birth of the restaurant. At Nerua, the best gastronomy is served in one of the most aesthetically attractive places in the world so that diners enjoy an unforgettable experience. A delight for all five senses.
Delectable creativity is what one of the best and most creative cooking teams in the country offers, led by Josean Alija. A cuisine which is personal, unique, rooted in the Basque Country but open to the world, light, bursting with flavour, heavily influenced by vegetables, brimming with gentle nuances, stripped down, the fruit of reflection and experience.
A cuisine based on local produce from the area, on the best products that each season has to offer. Inspired by nature, by our surroundings. Always striving to capture the essence of every product.
Strongly committed to vegetable-based cuisine, produce from the Bay of Biscay, innovation and creativity. An apparent simplicity which conceals the extensive research that has gone into each product. A cuisine that is respectful of tradition. A style that is highly personal.
Greatly inspired by the versatility of the museum that houses it, restaurant Nerua is a space that is always at the cutting edge in serving the demand for whomever wishes to enjoy the experience.
The artist Jeff Koons, creator of one of the signature pieces of work in the Guggenheim Museum, Bilbao, as Puppy is, refers to art as something that is not an object, but rather in the mind of the observer.
This same line of thought is what the restaurant Nerua wishes to convey, getting visitors to create their own dining experience, making the means to do so accessible to the diner.
Our language originates in reflection, coupled with innovation, and is transferred to all aspects of the restaurant, integrating the senses.