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Nature sets the pace of our kitchen.
We adapt to each season without censorship to do the cuisine that we feel. A local cuisine that begins at the vegetable gardens, in the sea, and in the farms of our surroundings.
“Muina”—Basque for core, heart, or essence—is the soul of our kitchen.
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Josean Alija
After learning from the great contemporary masters of restaurants, Josean Alija has been able to cultivate his own style at Nerua Guggenheim Bilbao: aroma, beauty, texture and flavour are the bases that define an essential and approachable cuisine.
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