The story
The first Zapirain opened its doors more than half a century ago in Lekeitio, a fishing town on the Basque coast. Today, the Bilbao restaurant carries that legacy forward, preserving the essence of that time: an unwavering respect for the best product of the sea, culinary knowledge built on decades of experience, and a genuine love for good food shared among friends. That spirit has earned the restaurant a Michelin recommendation, a recognition that feels less like a badge and more like a natural extension of what they have always done.
The kitchen at Zapirain is guided by the rhythms of the Cantabrian Sea. The menu changes with the seasons, always offering the finest seafood available. Starters like the house foie, Iberian ham, and salted anchovies give way to shellfish – gambas a la plancha, clams either grilled or in salsa verde. Fish is the heart of the menu: rodaballo (turbot), besugo (sea bream), and hake in green sauce or with a squid ink sauce, alongside a monkfish for two. For meat lovers, a Galician chuletón de vaca vieja completes the savoury offerings.
Homemade cakes, creamy rice pudding, flan with caramel, and crisp canutillos filled with Idiazabal cheese bring a sweet finish. The wine list is extensive and carefully curated, spanning Spanish classics from Rías Baixas, Ribera del Duero, and Rioja, as well as Champagnes and a selection of sweet wines. It is a list that rewards attention, with bottles that mirror the kitchen’s commitment to quality and tradition.
The restaurant’s atmosphere is unpretentious and welcoming – a place where the focus stays on the plate and the company. The dining room is comfortable, air-conditioned, and suited for dinner. Reservations are taken by phone only, a small detail that hints at the personal, old‑fashioned approach that defines Zapirain. In a city known for its vibrant pintxos scene, this restaurant stands as a quiet testament to the enduring appeal of a well‑executed Basque seafood meal.
Recognition
Ambience
Details
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