Michelin stars and pintxos

The densest concentration of Michelin stars in the world, and the bar next door.

Spainfrom 5 days10 stops

Free, no account needed. You'll still be able to change dates, travellers and the rest.

Where it goes

Parte Vieja, de barra en barra
Pintxos are ordered at the bar and paid for at the end. Every bar has one worth coming in for: you do not have dinner in one, you work through several.
Mercado de la Bretxa
Where the Old Town bars get their supplies. Going down to the fish floor explains why the menu changes daily.
Sidrerías de Astigarraga
Txotx season runs January to April: you drink straight from the barrel and the menu is fixed, with steak and salt-cod omelette. 8 km from the city.
Basque Culinary Center
The cookery faculty that explains why this city holds so many stars. It runs workshops open to the public.
Monte Igueldo
The 1912 funicular climbs to the full view of La Concha bay. Sunset is when the whole bay is lit.
Reservar con meses de antelación
The area's three-star restaurants open bookings months ahead and fill the same day. If this is the reason for the trip, book before the flight.

Mercado de la Ribera
The largest covered market in Europe, on the bank of the estuary. Upstairs you eat pintxos made with produce bought downstairs.
Casco Viejo y las Siete Calles
The Bilbao pintxo, heartier than the San Sebastián one. The classic route is calle Somera and the streets around it.
Museo Guggenheim
Gehry's building is the main work, more than what is inside it. Walk round it along the estuary before you go in.
Bacalao al pil-pil
The dish that defines Biscayan cooking, and a sauce that emulsifies from nothing but oil, garlic and the fish's own gelatine.

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