BILBAO
#lasaibilbao
BILBAO
#lasaibilbao
RESERVATIONS
*IMPORTANT: If you are unable to attend, please cancel your reservation using the links provided in the email or SMS you will receive when you make your reservation, at least 24 hours before the date of your reservation.
**For group bookings of 8 people or more, please check availability by sending an email to hola@lasaibilbao.com or calling +34 944 05 37 36.
ARRIVAL TIMES FOR RESERVATIONS:
Monday, from 1:30 PM to 3:15 PM
Tuesday, closed for weekly rest
Wednesday, from 1:30 PM to 3:15 PM
Thursdays, from 1:30 PM to 3:15 PM and from 7:45 PM to 10:00 PM
Friday, from 1:30 PM to 3:15 PM and from 7:45 PM to 10:00 PM
Saturday, from 1:30 PM to 3:15 PM and from 7:45 PM to 10:00 PM
Sunday, from 1:30 PM to 3:15 PM
*IMPORTANT: If you are unable to attend, please cancel your reservation using the links provided in the email or SMS you will receive when you make your reservation, at least 24 hours before the date of your reservation.
**For group bookings of 8 people or more, please check availability by sending an email to hola@lasaibilbao.com or calling +34 944 05 37 36.
Give Lasai as a gift
* Including a €2 handling fee for the payment gateway.
El Espacio
El mural del artista Pablo Gallo nos invita a acceder a otro mundo, un mundo maravilloso de alquimia contemporánea donde los cuatro elementos son los protagonistas: Agua (peces), Aire (aves), Tierra (lobo) y Fuego (constelaciones y estrellas).
En el mural el lobo, Aitor, aparece con alas, en proceso de transmutación, humanizándose al acceder al local y disfrutando de los placeres mundanos con tranquilidad.
Bienvenidx a LASAI.
El mural del artista Pablo Gallo nos invita a acceder a otro mundo, un mundo maravilloso de alquimia contemporánea donde los cuatro elementos son los protagonistas: Agua (peces), Aire (aves), Tierra (lobo) y Fuego (constelaciones y estrellas).
En el mural el lobo, Aitor, aparece con alas, en proceso de transmutación, humanizándose al acceder al local y disfrutando de los placeres mundanos con tranquilidad.
Bienvenidx a LASAI.
THE GASTRONOMY
LASAI presents a cuisine set in roots and tradition, creating a product where technique and fire are the main protagonists, a seasonal cuisine with a selection of rare and special wines.
The great team behind this new concept is Bilbao native and chef, David Garcia, who boast the recognition of 1 Michelin star and 3 Repsol soles for Corral de la Morería, is our gastronomic director. The head chef, Baladi Goiburu Leis.
experience
We will be back very soon with renewed culinary creations, the finest ingredients from our land, and, of course, new gastronomic experiences to continue enjoying together. Our heartfelt thanks to everyone who has been part of the LASAI Experiences, filling our dining room with smiles, toasts, and unforgettable moments.
THE SPACE
Pablo Gallo’s mural invites us to step into another world—a wonderful world of contemporary alchemy where the four elements serve as the protagonists: Water (fish), Air (birds), Earth (the wolf), and Fire (constellations and stars).
In the mural the wolf, Aitor, appears with wings and is in the process of transmutation. Aitor is humanizing himself by entering the space and enjoying the worldly pleasures with tranquility.
Welcome to LASAI.
THE MENU
| STARTERS | |
|---|---|
| Seasonal mushroom "Sarteneko" (traditional Basque skillet-pan dish) with crispy fried pork belly (torreznos) |
27€ |
| Roasted scallops with coconut "ajo blanco" (chilled almond cream), sun-dried tomato and date tartar |
28€ |
| Cured tomatoes, basil foam and buttermilk, Sichuan pepper and lobster consommé |
26€ |
| Spicy bluefin tuna salad, brined egg yolk, salt-cured fish and Sherry vinegar |
25€ |
| Shredded king crab, roasted egg and "salpicón" (seafood vinaigrette) reduction | 27€ |
| Roasted leeks over toasted almond cream | 27€ |
| MEAT | |
|---|---|
| Slow-cooked beef cheek with parmentier potato puree Cooked for 72 hours at a low temperature. So tender it can be eaten with a spoon |
31€ |
| Braised boneless pig's trotter with its own reduction and grilled Norway lobster (cigala) |
31€ |
| Iberian pork "pluma" (premium flank cut) with coastal green mojo sauce and fennel |
33€ |
| Kagoshima Wagyu beef with traditional "bizkaina" (Basque red pepper sauce) and sea urchin |
75€ |
| Beef Wellington with special potato puree and reduced Port wine jus (For two people) |
63€ |
| STARTERS | |
|---|---|
| Seasonal mushroom "Sarteneko" (traditional Basque skillet-pan dish) with crispy fried pork belly (torreznos) |
27€ |
| Roasted scallops with coconut "ajo blanco" (chilled almond cream), sun-dried tomato and date tartar |
28€ |
| Cured tomatoes, basil foam and buttermilk, Sichuan pepper and lobster consommé |
26€ |
| Spicy bluefin tuna salad, brined egg yolk, salt-cured fish and Sherry vinegar |
25€ |
| Shredded king crab, roasted egg and "salpicón" (seafood vinaigrette) reduction |
27€ |
| Roasted leeks over toasted almond cream | 27€ |
| MEAT | |
|---|---|
| Slow-cooked beef cheek with parmentier potato puree Cooked for 72 hours at a low temperature. So tender it can be eaten with a spoon |
31€ |
| Braised boneless pig's trotter with its own reduction and grilled Norway lobster (cigala) |
31€ |
| Iberian pork "pluma" (premium flank cut) with coastal green mojo sauce and fennel |
33€ |
| Kagoshima Wagyu beef with traditional "bizkaina" (Basque red pepper sauce) and sea urchin |
75€ |
| Beef Wellington with special potato puree and reduced Port wine jus (For two people) |
63€ |
Our shorter and faster seasonal menu proposal. We will serve exclusively for lunch services from Monday to Friday (No holidays). Click HERE to view the updated menu.
TASTING MENUS
Our shorter and faster seasonal menu proposal. We will serve exclusively for lunch services from Monday to Friday (No holidays). Click HERE to view the updated menu.
TASTING MENU
LASAI MENU
crystal menu
lasai MENU
crystal MENU
We have a proposal adapted to each tasting menu for vegetarians, subject to prior reservation at least 24 hours in advance by requesting it by: hola@lasaibilbao.com
"ASTEAN ZEHAR" WEEKLY MENU
THE EXHIBITION
They Will Call Us Crazy
x Ochotres Espacio
They Will Call Us Crazy portrays the lives of two young people who decided to leave the urban environment behind to settle in a small rural village. There, they tend to a herd of goats to produce milk and gradually build a way of life rooted in the countryside. Although livestock farming does not yet allow them to make a full living, both believe in a future forged through hard work, daily dedication, and the conviction that another way of living is possible.
Through this project, Ochotres Espacio focuses on a reality increasingly present among younger generations: returning to the countryside as a conscious life choice. Connection to the land, slower rhythms, and traditional knowledge shape a story about roots, resilience, and the possibility of building a future far from the city. Ochotres Espacio is the initiative of documentary photographers Catarina dos Santos (Coimbra, 1996) and Oihana Narbona (Bilbao, 1998), both based in Llodio, Álava.
Catarina develops projects focused on portraiture and rural life, drawing inspiration from everyday routines, craft, and the human stories inhabiting these territories.Oihana combines commercial photography with documentary projects that explore everyday life through an intimate, sensitive lens with a subtle touch of humor.
They Will Call Us Crazy is the first documentary project they have co-authored under the name Ochotres Espacio—a platform through which they craft photographic narratives about territory, people, and diverse ways of inhabiting the world.
ADDRESS
Calle Príncipe 4, 48001, Bilbao, Bizkaia
CONTACT
hola@lasaibilbao.com
944053736
Customer service hours:
From Sunday to Thursday, we answer calls from 10:00 AM to 06:00 PM
Friday to Saturday, we take calls from 12:30 AM to 10:00 PM
ARRIVAL TIMES FOR RESERVATIONS:
Monday, from 1:30 PM to 3:15 PM
Tuesday, closed for weekly rest
Wednesday, from 1:30 PM to 3:15 PM
Thursdays, from 1:30 PM to 3:15 PM and from 7:45 PM to 10:00 PM
Friday, from 1:30 PM to 3:15 PM and from 7:45 PM to 10:00 PM
Saturday, from 1:30 PM to 3:15 PM and from 7:45 PM to 10:00 PM
Sunday, from 1:30 PM to 3:15 PM
WANT TO WORK WITH US?
Send your CV to hola@lasaibilbao.com
