Mina

Bilbao is not an easy place in which to make a name for yourself when it comes to food, however it is here that chef Álvaro Garrido decided to set up shop in a discreet building along the estuary, opposite the Ribera market. The pleasantly surprising interior decor of this restaurant, which owes its name to a former mine entrance that once existed beneath the building, features an open kitchen and a fusion of stone and wood (the bar is a single piece of oak) that combine with cutting-edge designer detail. Ably supported by his wife Lara Martín, the chef conjures up innovative cuisine with a hint of fusion influence on a single tasting menu (choose between a shorter and longer version). The cuisine is overtly seasonal, championing ingredients sourced from local suppliers, something that is strongly visible in dishes such as the seasonal tuna with codium or the delicious cod tripe with a smoked salsa and oyster mushroom. Take a seat at the counter to watch the chefs hard at work.

Intimate dining with a kitchen-table experience

• Mina seats only 25 guests per service, and offers a dedicated kitchen table: an oak bar for eight that lets you witness the direct action of the cooking, brigade, ingredient handling, and plating.

Prime Bilbao riverside location with views

• Set on a pedestrian promenade by the Ría, its windows frame views of La Ribera market as well as the San Antón church and bridge.

Distinctive branding and experiential perks

• The restaurant markets experiential elements such as '#MINA WARRIORS' and '#MINAEXPERIENCE' (and an apron motif 'DELANTAL'), signaling a focus on immersive dining and staff identity.

Signature Ingredients

• Local, seasonal ingredients sourced daily from the Ribera Market opposite Mina (Bilbao): Mina builds its menu around the market’s pantry, using fresh, locally sourced produce and seafood that changes daily to reflect what's at hand.
• Gillardeau oyster: A premium oyster highlighted by reviewers as part of Mina’s seafood offerings, showcasing refined, delicate shellfish in the tasting menu.
• Bone marrow: Used in signature dishes such as the bone marrow cake, illustrating Mina’s use of rich marrow to create deep, comforting flavors.
• Smoked txitxarro (smoked mackerel): A distinctive Basque seafood preparation cited by visitors as a standout component in Mina’s cuisine.
• Purple onion: Noted by critics as a memorable ingredient, contributing color and sweetness to Mina’s contemporary plates.