Etxanobe

Frommer's Review

In the gleaming Palacio Euskalduna, this postmodern restaurant is the hottest dining ticket in Bilbao today. Part of the far-reaching waterfront development project, this bastion of grand cuisine is a showcase for the culinary talents of Fernando Canales. One Bilbao gourmet, whose tastes we respect, says he literally "swoons over" the innovative, tasty dishes emerging from the Canales kitchen. The bountiful cuisine is made from only the freshest of ingredients and handled with precision and skill by the kitchen staff. The oxtail crépinette (a small, slightly flattened sausage) is so richly brown and succulently tasty, it's been compared to eating chocolate. Skate emerges from piping-hot ovens cooked just right and covered with a porcini ravioli to die for. Other delectable choices include roast pigeon or else stewed partridge for the game eater. A tantalizing starter is a platter of roasted large prawns with spices or else a crayfish carpaccio with a smoked bacon vinaigrette. From the terrace is a view of the Guggenheim.

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