Tag: Bilbao

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/

Cordero Deshuesado en el Guggenheim Bistro

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.

Amazing torrijas by my daughter, Luna.

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.

Torrija con helado de queso, Guggenheim Bistro en Bilbao

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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Tourist, Remember!

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Some of my favorite coastline in the Basque Country is between Bilbao and San Sebastian on the Cantabrian sea. Zarauz is a relaxing village that comes to life in the summer offering excellent food and one of the longest beaches along the Cantabrian sea.  Last year we spent a few days in the nearby fishing town of Getaria and walked the 3 mile seaside walk to Zarauz a few times to enjoy the beach and to dine at Karlos Arguiñano, a restaurant owned by the famous television chef. The walk between the two towns is right along the Northern Route of the Camino de Santiago.  We fell in love with the rhythm of Zarauz and decided to spend a few nights there in a hotel and returned again this summer with the van.

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Last year we stayed in a hotel right in the main square and there was a protest going on about the attempt to close one of the local bars due to political reasons.  In the Basque Country there are bars called “Herriko Tavernas” where members of the Basque Nationalist organization meet.  They are also just regular bars with excellent pintxos. The Spanish Government is trying to close them down. The protest consisted of the signing a proposition, selling t-shirts and live music.

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One of our favorite bars, also in the main square, has a great display of pintxos.  Everyday at 10 a.m. and 5:00 p.m. the bar was quickly covered in various types of Tortilla (spanish omelette).  Some are sliced in half and layered with different fillings like crab salad, ham and cheese or tuna salad with piquillo peppers.  Others are prepared with potato and onion, chorizo and peppers, or any mixture of fresh vegetables.  The choices are endless.

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The classic Pinxto, which should be eaten in one big bit, is the “Gilda”.  Named after Rita Hayworth as “Gilda”, this pintxo is spicy, salty and green! An olive, a spicy pickled pepper and a cured anchovy are what you get on this long toothpick.  Whether you are in Zarauz or any other bar in the Basque Country you can always find a “Gilda” surrounded by many other plates of art that are prepared to touch all of our senses.

distracted in Northern Spain and Portugal………………

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To quote Ani Difranco, ¨ I just got kind of distracted.¨  With a new tour, with a new life, and with just about a new everything.  A good and healthy fresh start. And most of this distraction began up North on a new tour that I have been doing from Lisbon to Barcelona.  The saying is ¨what goes up, must come down¨………….well, not in my case.  I went up and never came back down.  So, since last March it has been the North for me, over and over and over again.  Happy and at home along my ever significant Path of St.James and eager to share every bit of what I love about this special part of the peninsula.  Sometimes our job on tour can feel like a bit of a roller coaster without a place to get off and rest your spinning brain.  But, I think I now have the chance to rest and to share a bit of my experience.

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 From the electrico in Lisbon to a fine port tasting in Porto, from the majestic maze of the Parador in Santiago de Compostela to the pintxos in the Basque Country.  The Guggenheim in Bilbao to my beloved chamois in the Aragonese Pyrenees.

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This year has been a great adventure in travel, love and of course great food and wine.  All of which will follow soon.

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