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.

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.