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At La Ría Restaurant you will be able to enjoy the most innovative Basque cuisine. Opened in September 2005 with Chef Jorge Bilbao in command, at La Ría you will discover dishes which have been prepared and designed with the finest produce of our land. In addition, it is provided with spacious function rooms and a large terrace making it ideal for weddings and banquets. All its rooms look to the outside and are able to accommodate up to 250 people.


Jorge Bilbao is the source of inspiration of the cookery at La Ría Restaurant. Trained at the Hotel and Catering School of Artxanda (Bilbao), he has worked in conjunction with some of the most renowned chefs nationwide,such as Martín Berasategui or Fernando Canales. He bases his Carte on seasonal produce, preparing traditional Basque recipes with a very personal touch of nouvelle cuisine.



We recommend you to try our Terrine of foie with apple and fresh cheese, followed by a delicious Loin of cod with trotters and garlic and almond soup. We also suggest that you taste our Loin of lamb with potato confit. For dessert, we shall tempt you with our exquisite Ball of rice pudding and foam.


All the dishes that you will be able to savour at our restaurant retain the traditional flavours of the local gastronomy. Moreover, the prime ingredients used to prepare each creative dish are always selected very carefully. We invite you to become acquainted with our Carte where you will discover a wide variety of natural produce including fish and seafood fresh from the sea.



The most discerning connoisseurs will enjoy an excellent variety of wines at La Ría Restaurant, each with its own personal identity and brand.