Restaurante À Table

Frommer's Review

In the Old Quarter in a 19th-century building, this is the finest French restaurant in Bilbao, and it also excels in its finely honed take on Basque cuisine. The bistro is small and intimate, and you can dine by candlelight at one of 10 tables. The dishes are perfectly seasoned, and there is something to delight both the seafood aficionado and the landlubber. For starters, we'd recommend the asparagus from Navarre with a red-pepper sauce or the vol-au-vent filled with black pudding. The preparation is skillful, as evoked by such dishes as rabbit fricassee from their own farm or small squids cooked in their own ink. More imaginative is the fresh tuna with a delectable aioli but also fresh fruit. A harmonious blending of French and Basque cuisine is reflected in a dish, axoa, a veal stew. Desserts are made fresh daily, including one especially good Basque cake filled with cherry preserves and almond pastry cream.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.