Art, architecture and food art in Bilbao….

I miss the Basque Country even when I am there for work every few weeks. It has now been almost 8 months and I am having serious withdrawal for pretty much everything Basque. Today I was reminded of two of the best things to have ever touched my lips. And I mean that, because they provoked a feeling that is difficult to describe in words. These are only two of many amazing dishes I have had in the Basque Country.

Bilbao, or Bilbo in Euskera, is the city of my dreams. I loved Bilbao even before the Guggenheim was built when it was still a bit gritty and grey around the edges. The casco antiguo has always intrigued me with its Catedral de Santiago, Plaza Nueva, winding streets and fantastic pintxo bars. I remember wandering through those streets on my first visit to Bilbao and taking in its bohemian feeling, an industrial city still struggling to exist. But, nowadays Bilbao is one of the most fascinating cities in the world. A true example of class, elegance and ingenious infrastructure. The Guggenheim and the Andoibarra neighborhood neighborhood surrounding it are phenomenal. Its streets will welcome you to pasear and take in the fascinating architecture and green parks that it offers. And don’t forget to eat. Eat a lot. Remember, you are in the Basque Country. https://mooninspain.com/2015/08/18/tourist-remember/

Inside the Guggenheim Museum in Bilbao you will find two restaurants. One is Nerua, a Michelin star restaurant where I hope to dine one day. The other is The Bistro which you fill find at the level near our friend, Puppy, by Jeff Koons. Here you only need to order two items off the menu. The roast deboned lamb and a torrija for dessert. The roast deboned lamb is a masterpiece served with a squash purée and it will make you want to kiss the chef. A work of art worthy of a photo.

Now, the torrija. For a bit of background, in Spain we eat torrijas during the Easter holidays. You will find them in every pastry shop, especially in Madrid. Traditionally it is stale bread soaked in either milk or wine, dipped in beaten egg and fried and sprinkled with cinnamon. One might compare it to french toast. This year my daughter was unable to visit her Abuela in Madrid for easter so she took it upon herself to prepare a large plate of torrijas that she has become accustomed to consuming during that visit.

Now, the Guggenheim Bistro takes the torrija up about 20 notches or more. It is pan fried and carmelized and served with ice-cream. The flavor of the ice-cream can vary but my very favorite is when it is served with an “helado de queso“, ice-cream prepared with a local cheese. This takes the torrija from an ordinary local pastry to something sinful and provocative. It is the torrija of all torrijas and you will never forget it. I hope they never change the menu at the Bistro.

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