We invite you to discover the stars that light up the culinary scene in Bilbao Bizkaia and to embark on a journey through some of the region’s most outstanding restaurants, where each table offers a different way to savor our culture, our landscape, and our identity.

Azurmendi ★★★ (Larrabetzu)

With three Michelin stars, Azurmendi is one of the leading names in international gastronomy. Chef Eneko Atxa has turned this restaurant into a symbol of innovation, sustainability, and respect for the environment. His cuisine combines creativity, local ingredients, and Basque tradition into a dining experience recognized as one of the best in the world.

Eneko ★ (Larrabetzu)

Located very close to Azurmendi, Eneko offers a more intimate and relaxed dining experience, without compromising on excellence. With its open kitchen facing the dining room and a menu based on seasonal ingredients, the restaurant invites guests to discover another side of Eneko Atxa’s culinary universe, where tradition and modernity coexist naturally.

Asador Etxebarri ★ (Axpe-Atxondo)

Nestled in the heart of the Atxondo Valley, Asador Etxebarri has taken charcoal-grilled cuisine to a whole new level. Under the direction of Bittor Arginzoniz, each ingredient is cooked over the fire in a specific way to bring out its natural flavor, making every meal a one-of-a-kind experience.

Boroa ★ (Amorebieta-Etxano)

Located in a 15th-century farmhouse surrounded by centuries-old oak trees, Boroa represents the perfect blend of heritage, nature, and haute cuisine. Its cuisine draws on traditional Basque recipes, reinterpreting them with sensitivity and creativity.

Andra Mari ★ (Galdakao)

Since 1964, Andra Mari has been one of the leading names in Biscayan cuisine. Located in a historic farmhouse in Galdakao, the restaurant offers elegant cuisine deeply rooted in traditional recipes, evolving without losing its identity.

Garena ★ (Dima)

Located just outside Gorbeia Natural Park, Garena offers cuisine that draws inspiration from the landscape and the region. Chef Julen Baz works closely with local producers to create a contemporary menu based on locally sourced ingredients and a respect for the seasons.

Nerua Guggenheim Bilbao ★ (Bilbao)

Located inside the Guggenheim Museum Bilbao, Nerua offers a simple, delicate cuisine that is deeply connected to nature. Josean Alija transforms the finest seasonal ingredients into a culinary experience that engages with the museum’s art and architecture.

Mina ★ (Bilbao)

After a successful run along the estuary, Mina is embarking on a new chapter at Ercilla 37, next to the Hotel Ercilla, right in the heart of Bilbao. Chef Álvaro Garrido and dining room manager Lara Martín are keeping the restaurant’s philosophy intact: market-driven, seasonal, and creative cuisine where the ingredients take center stage.

Zarate ★ (Bilbao)

Zarate’s cuisine revolves around the Cantabrian Sea. Sergio Ortiz de Zarate transforms fish and seafood from our coasts into dishes that combine seafaring tradition, technique, and creativity, offering one of the most distinctive culinary experiences in Bilbao.

Ola Martín Berasategui ★ (Bilbao)

Located in the Tayko Bilbao Hotel, just outside the Old Town, Ola Martín Berasategui brings the philosophy of the renowned Basque chef to a market-driven cuisine based on the excellence of the ingredients, seasonalality, and a thoughtful interpretation of tradition.

Bakea ★ (Mungia)

One of the standout new additions to the 2026 Michelin Guide. At Bakea, chef Alatz Bilbao offers contemporary cuisine inspired by the region, fire, and local ingredients. His commitment to sustainability has also been recognized with a Michelin Green Star.

Islares ★ (Bilbao)

Chef Julen Bergantiños offers cuisine that pays homage to the gastronomic heritage of northern Spain through tasting menus that reinterpret traditional recipes with a modern twist.

La Revelía ★ (Amorebieta-Etxano)

Also recognized for the first time in the 2026 edition, La Revelía is committed to creative cuisine based on seasonal ingredients, close ties with local producers, and respect for Basque culinary tradition. Its culinary offering reinforces Amorebieta-Etxano’s role as one of Bizkaia’s leading gastronomic municipalities.

Txispa ★ (Axpe-Atxondo)

After a decade as sous chef at Asador Etxebarri, Japanese chef Tetsuro Maeda has created a unique culinary concept that blends the precision of Japanese cuisine with the respect for ingredients and mastery of the grill that are hallmarks of Basque tradition.