| Location
|
| Located on the groundfloor
of the Gran Hotel Domine in Bilbao, opposite
the Guggenheim Museum. |
| Opening
times: from 1.30 p.m. to 3.30 p.m.
and from 9.00 p.m. to 11.30 p.m. |
| Weekends and public
holidays: as during the week. |
| Closed: Easter
Week, the first two weeks and final week of
August. Sunday evenings. |
| Type of
cuisine: Updated Basque cuisine. |
| Specialities: |
·
· |
Quick-cooked fish
with smooth vinaigrettes
Use of seasonal produce with modern techniques |
| Seating:
45 |
| Average Price:
€40 to €60 |
| Services:
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Alberto Vélez
Trained at the Galdakao catering school.
After a brief stint at different Vizcaya
restaurants, he became gastronomic coordinator
and chef for the Ercilla hotel chain in
Bilbao. In 2002 he joined up with the Silken
chain to become chef at the Gran Hotel Domine.
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| Designed
by Mariscal, its minimalist layout expresses
his taste for the essential, which can be
seen in his gastronomy, where primary products
are the leading protagonists.
During the summer, lunch is transferred
to the magnificent terrace of the hotel,
with views of the Guggenheim Museum.
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