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
Next Wednesday, May 27th at 8:00 PM, we will host a new LASAI experience. On this occasion, we are partnering with Bodegas Sebio to enjoy an evening where the authenticity of their wines and our cuisine go hand in hand.
For this event, we have designed an exclusive menu where spectacular Wagyu beef takes center stage in every dish, seeking the perfect balance with each glass.
Bodegas Sebio will be presenting their “Viños de Encostas” (Hillside Wines) project, a venture that distances itself from passing trends and conventions to focus on what truly matters: the terroir. These are wines with soul and bold personality, highly limited productions born from old vines and extreme viticulture. They are authentic and distinct wines, free from “makeup” or artifice, which also surprise with their modern aesthetic and story-driven labels.
Come and enjoy this symbiosis between our Wagyu culinary proposal and the pure viticulture of Bodegas Sebio. Now available at REGALA LASAI (€75).
📞 Reservations: +34 944 05 37 36
📧 hola@lasaibilbao.com
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) with fried pork belly cracklings |
22€ |
| Roasted scallops with coconut ajoblanco (chilled almond soup), sun-dried tomato and date tartare |
26€ |
| Roasted egg, bluefin tuna and spiced roasted tomato jus |
28€ |
| Stewed verdinas (emerald green beans), cod tripe and piparra peppers |
26€ |
| Roasted leek, hazelnut and roasted garlic romesco, and pine nut vinaigrette |
27€ |
| Low-temperature Navarre asparagus with morel hollandaise |
24€ |
| Aged picanha tartare, roasted and glazed vegetable marrow, oyster emulsion and Espelette pepper |
29€ |
| Seasonal peas, gently warmed red prawn and smoked stracciatella |
27€ |
| FISH & SEAFOOD | |
|---|---|
| Roasted sea bass and liquid gilda | €32 |
| Pelayo-style baby squid in its ink | €26 |
| Tempura hake with coconut and seafood suquet |
€30 |
| Roasted grouper and poultry pil-pil | €31 |
| MEAT | |
|---|---|
| Tender beef and parmentier Cooked for 72 hours at a low temperature. So tender it can be eaten with a spoon |
€31 |
| Tempura suckling pig, mussel escabeche, and citrus | €32 |
| Aged striploin, raisined piquillo pepper, crème fraîche, and black garlic | €26 |
| Beef Wellington with special mashed potatoes and reduced Port wine jus (For two people) |
€62 |
| DESSERTS | |
|---|---|
| Butter bun flan and vanilla chantilly | €9 |
| Caramelized torrija with creamy smoked sheep's milk ice cream | €10 |
| Traditional rice pudding | €9 |
| Carolina treat me well (A version of the Bilbao Carolina pastry filled with chocolate and vanilla) |
€10 |
| Strawberry, chocolate, roses, and cream ice cream | €10 |
| FISH & SEAFOOD | |
|---|---|
| Roasted sea bass and liquid gilda | €32 |
| Pelayo-style baby squid in its ink | €26 |
| Tempura hake with coconut and seafood suquet |
€30 |
| Roasted grouper and poultry pil-pil | €31 |
| MEAT | |
|---|---|
| Tender beef and parmentier Cooked for 72 hours at a low temperature. So tender it can be eaten with a spoon |
€31 |
| Tempura suckling pig, mussel escabeche, and citrus | €32 |
| Aged striploin, raisined piquillo pepper, crème fraîche, and black garlic |
€26 |
| Beef Wellington with special mashed potatoes and reduced Port wine jus (For two people) |
€62 |
| DESSERTS | |
|---|---|
| Butter bun flan and vanilla chantilly | €9 |
| Caramelized torrija with creamy smoked sheep's milk ice cream |
€10 |
| Traditional rice pudding | €9 |
| Carolina treat me well (A version of the Bilbao Carolina pastry filled with chocolate and vanilla) |
€10 |
| Strawberry, chocolate, roses, and cream ice cream | €10 |
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
Photography for a dog-centric life
x Mestizaa
MESTIZAA is the project where Maider unites her two greatest passions: dogs and photography.
This project was born in 2015 with the goal of using her work to help dogs in search of a forever home. Today, more than just a job, it is her way of life and what makes her happiest: portraying and creating memories for families who consider their dogs to be true family members.
Without forced poses or awkward situations, her goal is to capture the authentic bond between people and their canine companions. Kisses, hugs, and everyday moments that will remain forever as an everlasting memory.
Born in ’91, Maider began taking photos at a very young age. She always carried a disposable film camera everywhere: to class, on field trips, on family vacations, and especially whenever she was surrounded by the animals that were part of her daily life.
It was in 2015 when she found her true calling and launched MESTIZAA. Since then, her life has revolved around an idea she believed in from day one, which has allowed her to travel, meet wonderful people, and, above all, make a living doing what she is most passionate about.
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
