Food & drink

Discover the Flavors of Bilbao: Part Three of Our Radisson Collection Gastronomy Series

In part three of our Taste of Heritage series, we embark on a fresh culinary adventure, this time, to Spain, a country currently dominating the World's Best Restaurants lists. Among Spain's rich cultural traditions, the Basque region stands out for its exceptionally varied and extensive gastronomy. Boasting an impressive 39 Michelin-starred restaurants, the Basque Country's unique culinary landscape has been shaped by its diverse geography and rich cultural heritage. So where better to begin our gastronomic journey than Bilbao, the region's largest city and a perfect starting point for exploring this remarkable food culture.

17 Sep 2024 4 min to read

Where Tradition Meets Innovation

Bilbao, a city known for the futuristic curves of the Guggenheim Museum and the winding Nervión River, offers more than just striking visuals. Beneath its modern exterior lies a vibrant culinary scene that seamlessly blends rich tradition with bold innovation. Our journey begins at Eneko Basque, the creation of Michelin-starred maestro Eneko Atxa. Nestled in the Radisson Collection Hotel and helmed by Executive Chef Iker Barrenetxea, this restaurant offers more than just breathtaking rooftop views. Here, Iker masterfully reimagines Basque classics, infusing them with Atxa's signature innovative touch.

Barcelona X Bilbao

To experience the heart of Bilbao's culinary scene, we joined forces with renowned Barcelona food influencer Alejandro Biel (@Gastrrobarna), and invited him to Bilbao to get in the kitchen with head chef Iker. Together, they created Royal Oxtail, an iconic Basque dish that epitomizes the fusion of old and new. Watch as traditional flavors meet innovative techniques in the kitchen, showcasing the city's gastronomic evolution. For Alejandro, this experience transcends mere cooking; it's a taste of heritage that evokes fond memories of afternoons spent in his grandmother's kitchen. This behind-the-scenes look offers a glimpse into the creativity and passion driving the city's gastronomic evolution.

The perfect trilogy of flavor, texture, and aesthetics awaits

The Radisson Collection Hotel in Bilbao offers the perfect stage for culinary adventures. This beautifully restored historic building boasts 137 luxurious rooms and stunning rooftop suites with jacuzzis and panoramic city views. Its elegant Art Deco interiors feature a mix of marble, natural stone, and wood, reflecting the city's architectural glow.

But the true star of the show might be the hotel's focus on exceptional dining experiences. Notably, the hotel prioritizes sustainability, a value championed by Eneko Atxa, whose Eneko Basque Bilbao Restaurant delivers a "perfect trilogy of flavor, texture, and aesthetics," promising an unforgettable gastronomic journey.

Centered around the belief that culinary exploration is an integral part of travel, restaurants in Radisson Collection hotels are conceived as social destinations for locals and global travelers alike. In Bilbao, the central location invites everyone to the table, fostering a vibrant atmosphere where you can savor the city's rich culinary heritage alongside fellow food enthusiasts.

On egin!** (Basque for "Let's eat!")

Craving a taste of luxury at home? Look no further than Royal Oxtail, as cooked by Alejandro and Iker. This regal dish, fit for culinary royalty, features tender, slow-cooked oxtail bathed in a rich, flavorful sauce. Get ready to experience a taste of Basque culinary tradition in your own home.

On egin!.

RECIPE

Ingredients:

OXTAIL CRUMBLED
- 230g oxtail
- Salt (to taste)
- Flour (for coating)
ROYAL OXTAIL
- 88g shredded oxtail
- 20g foie gras terrine
- Redaño (enough for wrapping)
PORK SAUCE
- 3. PORK SAUCE
- 8g mushroom
- 28g bacon
- 1g parsley
- 0.8g rosemary
- 34g onion
- 0.53L water
- 4.8g egg white (90g per liter of water)
- 4. PORK SAUCE MIX
- 6g tsuyu
- 2g resource
- 60g pork sauce

Step 1: Season and flour oxtail, fry in hot oil
Step 2: Cut the onions, leek and carrots&
Step 3: Sauté onions, deglaze with wine, add leak, carrots, fraid oixtail and cook for 45 minutes
Step 4: Separate meat from bones, clean fibers and fat
Step 5: Mold 70g oxtail with foie gras in the center, freeze for 5 minutes
Step 6: Sauté some mushrooms as a side dish
Step 7: Sear oxtail, bake at 180 degrees for 5-6 minutes
Step 8: Blend eggs, mushroom powder, salt, and olive oil
Step 9: Serve with the sauce made from the reduced broth
Step 10: Decorate with the emulsion and mushrooms