Casa Rufo is a basque grill restaurant in Abando, Bilbao.
Casa Rufo on Hurtado de Amezaga in Bilbao since 1955 grills the canonical Bilbao txuleta over open flame, between deli counter and dining room.
Signature dishes: Txuleta, Bacalao al pil pil, Pimientos del piquillo
Must order: The txuleta from the grill; the bacalao al pil pil as the starter.
Tip: Lunch 13:30 to 16:00, dinner 20:30 to 23:00; closed Sundays. The deli counter sells the same hams and cheeses.
Address: Calle Hurtado de Amezaga 5, 48008 Bilbao
Aitor Elizegi's Bascook in a former Bilbao salt warehouse runs a modern-Basque kitchen with the Bilbao 7 Cucharas old-recipes tasting menu set.
Signature: Tortilla de bacalao, Sea bass, Bilbao 7 cucharas
Order: The Bilbao 7 Cucharas tasting menu of old-Bilbao recipes; the tortilla de bacalao if you order a la carte.
Tip: Closed Sunday and Monday; ask for a table in the brick-arched cellar room. The chef occasionally cooks in the dining room.
La Vina del Ensanche on Diputacion in Bilbao since 1927 runs three rooms under the third family generation, Joselito Iberian ham the house pintxo.
Signature: Jamon Iberico Joselito, Croquetas de jamon, Bonito
Order: The Joselito ham on crystal bread at the counter; the croquetas de jamon as a second.
Tip: The taller (workshop room) is a more intimate sit-down service; book for the tasting menu. The deli sells the same hams to take away.
Singular on Calle Lersundi in Bilbao runs six craft beer taps with 50 weekly bottles and 50 wines, plus Iberian ham rolls as the house pintxo.
Signature: Iberian ham roll, Salmon roll, Craft beer flights
Order: The Iberian ham roll on bread dipped in olive oil and tomato; the rotating craft beer flight.
Tip: Beer-pairing tastings on weeknights; the kitchen runs continuously from 12:00 to 23:00 weekends.
Aitor Elizegi's Bascook in a former Bilbao salt warehouse runs a modern-Basque kitchen with the Bilbao 7 Cucharas old-recipes tasting menu set.
Signature: Tortilla de bacalao, Sea bass, Bilbao 7 cucharas
Order: The Bilbao 7 Cucharas tasting menu of old-Bilbao recipes; the tortilla de bacalao if you order a la carte.
Tip: Closed Sunday and Monday; ask for a table in the brick-arched cellar room. The chef occasionally cooks in the dining room.
Berton on Calle Jardines in Bilbao's Casco Viejo runs a standing pintxo bar and a Basque dining room with rabas and hand-cut Iberian ham daily.
Signature: Rabas, Iberian ham, Bacalao
Order: The rabas (fried squid) at the bar; the bacalao at the table.
Tip: Open continuously from 09:00 to 23:00; jam-packed at txikiteo hour, calmer after 21:30 in the dining room.
Anboto Gastroleku on Jardines in Bilbao runs a Casco Viejo pintxo bar downstairs and 110-cover Basque restaurant with menu del dia upstairs.
Signature: Bacalao, Pintxos selection, Tasting menu
Order: The 26-euro menu del dia for lunch; the bacalao if you order a la carte.
Tip: Book ahead for the upstairs dining room; the downstairs pintxo bar accepts walk-up custom from open until close.
La Vina del Ensanche on Diputacion in Bilbao since 1927 runs three rooms under the third family generation, Joselito Iberian ham the house pintxo.
Signature: Jamon Iberico Joselito, Croquetas de jamon, Bonito
Order: The Joselito ham on crystal bread at the counter; the croquetas de jamon as a second.
Tip: The taller (workshop room) is a more intimate sit-down service; book for the tasting menu. The deli sells the same hams to take away.
Singular on Calle Lersundi in Bilbao runs six craft beer taps with 50 weekly bottles and 50 wines, plus Iberian ham rolls as the house pintxo.
Signature: Iberian ham roll, Salmon roll, Craft beer flights
Order: The Iberian ham roll on bread dipped in olive oil and tomato; the rotating craft beer flight.
Tip: Beer-pairing tastings on weeknights; the kitchen runs continuously from 12:00 to 23:00 weekends.
Mina has held one Michelin star since 2013 for Alvaro Garrido's modern-Basque tasting menu, now a 25-cover Indautxu room on Calle Ercilla.
Signature: Kokotxas de merluza al pil pil, Cigala, Tasting menu
Order: The full tasting menu; the kokotxas de merluza al pil pil are the canonical Garrido dish.
Tip: Two services, lunch and dinner, menu only. Book three weeks ahead; closed Mondays and Tuesdays.
