Zarate

The story

Zarate in Bilbao | Michelin-Starred Seafood Restaurant by the Cantabrian Sea

Zarate

In Bilbao, at the edge of the Cantabrian Sea, Zarate is a restaurant built on a deep knowledge of marine product. Chef Sergio Ortiz de Zarate describes his cooking as “the fusion of tradition and product” — a philosophy that begins with a trusted network of local fishermen and a daily connection to the ports of Lekeitio and Ondarroa.

The dining experience here is structured as a journey. The gastronomic menu, which has earned Zarate a Michelin star and two Repsol Suns, follows the rhythms of the tide. It opens with a “Sea Butter” and moves through depths — from the shore to the open sea — with courses like cured mackerel brandade with brown crab cream, Balfegó red tuna with ponzu and wasabi, and monkfish mi-cuit with seaweed and apple compote. The 15-course menu is a narrative of the Cantabrian coastline, and the 10-course option offers a shorter, equally compelling version of the same story.

The à la carte menu is equally rooted in the sea. Dishes such as red mullet sashimi with natural wasabi, ginger and ponzu, or hake in green sauce with cockles, reflect the chef’s commitment to letting the catch speak for itself. Meat options are present — including grilled rib-eye from an old cow and A5 Wagyu — but the soul of Zarate is unmistakably seafood.

The atmosphere is refined yet welcoming, with table service, air conditioning, and an outdoor terrace for warmer months. Private parties are accommodated, and the restaurant is wheelchair accessible. A takeaway option is also available.

Zarate is a place where the sea is not just an ingredient but a guide. From the rocky cliffs where mollusks are battered by the tides to the fishing boats that supply the kitchen, every plate carries the memory of the water.