They say that excellence is not an act but a habit. A habit that, since it opened, the team of this restaurant have incorporated and worked on until now, when a new project takes its place and begins a new path.
Nerua combines one of the most attractive spaces in the world and the best gastronomy, creating an unforgettable experience for diners. One of the best and most creative kitchen teams in the country offers tasty creativity, managed by Josean Alija, chef at Nerua.
This is a personal vision of haute cuisine, where the surroundings are a basic pillar for development. Personal cuisine, unique and healthy with its roots in Basque culture but open to the world, traditional, light, aromatic, with a predominance of vegetables, essential, full of light nuances and the result of reflection and experience.
Greatly inspired by the versatility of the museum where it is located, Nerua restaurant is an avant-garde space, at the service of the desires of those who want to enjoy.
Artist Jeff Koons, creator of one of the emblematic works of the Guggenheim Museum Bilbao - Puppy - refers to art as something that is not in an object but in the mind of the spectator. Nerua restaurant wants to follow this same line, making the visitor create their own gastronomic experience by providing them the means to do so. Our language is the result of reflection together with innovation and it is transferred to all aspects of the restaurant, integrating the five senses.
The artist Jeff Koons, creator of one of the signature pieces of work in the Guggenheim Museum, Bilbao, as Puppy is, refers to art as something that is not an object, but rather in the mind of the observer.
This same line of thought is what the restaurant Nerua wishes to convey, getting visitors to create their own dining experience, making the means to do so accessible to the diner.
Our language originates in reflection, coupled with innovation, and is transferred to all aspects of the restaurant, integrating the senses.