| Location
|
| Restaurante Aizian is located
on the ground floor of Hotel Sheraton Bilbao,
just a minute from Plaza del Sagrado Corazón. |
| Opening times:
from 1.30 p.m. to 3.30 p.m. and from 8.30
p.m. to 11.00 p.m. |
| Weekends and public
holidays: closed on Sundays. |
| Closed: closed
for holidays the first two weeks of January
and August, and during Easter Week. |
| Type of
cuisine: traditional and creative
cuisine. |
| Specialities: |
·
·
· |
Steamed squid.
Marinated anchovies with dry salted clear
soup and orange and Campari sorbet.
Anglerfish wrapped in bacon, on tomato preserve
and vegetable vinaigrette. |
| Seating:
75 |
| Average Price:
€55 to €60 |
| Services:
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| José Miguel Olazabalaga
Kitchen auxiliary at Restaurante Goizeko
Kabi (Bilbao) and at Gastelubide (Madrid).
He also worked as a kitchen auxiliary at
Restaurante Zalakain (Madrid), a chef for
Baserri Maitea (Forua) and, for 11 years,
a chef at Restaurante Andra Mari (Galdakao).
He is currently the Chef at Aizian (Bilbao)
and was given the Award for Young Spanish
Cook of the Year in 1998. He was also awarded
the Premio Pil-Pil for the most imaginative
dish.
|
| |
| The
restaurant opened to the public in December
2003. It has three different dining rooms,
one of which is for private use. The decoration
in one of the dining rooms is based on a
cigar box.
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