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, April 22nd at 8:00 PM, we will host a new LASAI experience. On this occasion, we are joining forces with Bodegas Amaren to offer an evening where the versatility of our cuisine and the depth of the Rioja Alavesa region meet in a unique gastronomic experience.
For this date, we have designed a very special menu that journeys from the delicacy of seasonal produce and the flavors of the sea to the intensity of roasted poultry and chocolate, seeking the perfect balance with each glass.
For their part, Bodegas Amaren brings us a story woven from the heart. Born as a profound tribute from Juan Luis Cañas to his mother, Ángeles—Amaren means “of the mother” in Basque—the winery seeks to express the personality of its old vine plots to the fullest. An essence marked by cement, stone, and wood that we will savor through a carefully curated selection of their most representative wines.
Come and enjoy this symbiosis between our culinary proposal and the emotive viticulture of Bodegas Amaren. Available now 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
| 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
