{"id":14478,"date":"2014-10-11T14:22:51","date_gmt":"2014-10-11T13:22:51","guid":{"rendered":"http:\/\/www.neruaguggenheimbilbao.com\/?page_id=14478&lang=en"},"modified":"2024-06-27T09:14:30","modified_gmt":"2024-06-27T08:14:30","slug":"home","status":"publish","type":"page","link":"https:\/\/www.neruaguggenheimbilbao.com\/en\/","title":{"rendered":"home"},"content":{"rendered":"

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Nature sets the pace of our kitchen. <\/span><\/p>\n

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. <\/span><\/p>\n

\u201cMuina\u201d\u2014Basque for core, heart, or essence\u2014is the soul of our kitchen.<\/span><\/p>\n<\/div>

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Josean Alija<\/span><\/h1>\n<\/div>
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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<\/span>. <\/span><\/p>\n<\/div>

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