BILBAO
#lasaibilbao
Bilbao
*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.
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.
* Including a €2 handling fee for the payment gateway.
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.
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, Jafid Josue Castillo.



On January 28th, we will enjoy an exclusive pairing dinner in collaboration with Bodegas Nivarius, a night designed to break the mold by uniting the freshness of the Riojan mountains with a gastronomic experience of the highest caliber.
The LASAI team has designed a tasting menu that journeys from the exotic to reinvented tradition. It is a proposal that reflects our identity: technique, contrast, and flavor.
Nivarius is a unique winery in Rioja, a project that defies the norm by exclusively producing white wines in a land of reds. Born in vineyards at an altitude of 800 meters, their wines provide the perfect acidity and freshness to cleanse the palate. We will enjoy iconic labels such as Finca La Nevera and Valdesabril.
This dinner represents the perfect union between LASAI‘s signature cuisine and the vertical elegance of Nivarius wines.
Now available at REGALA LASAI 📞 Reservations and information: +34 944 05 37 36 📧 hola@lasaibilbao.com



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.
| STARTERS | |
|---|---|
| Beef cecina and anchovy emulsion | €26 |
| Seasonal wild mushrooms sarteneko with crispy pork belly | €22 |
| Roasted scallops with coconut ajo blanco, sun-dried tomato and date tartare | €26 |
| Caviar lentils, king crab and vinegar foam | €28 |
| Crispy and confit artichokes with cod brandade | €25 |
| Norway lobster, matelote sauce and roasted egg | €27 |
| Roasted leek, spinach, Parmesan and airy gratinated béchamel | €24 |
| FISH & SEAFOOD | |
|---|---|
| Roasted sea bass and liquid gilda | €32 |
| Roasted and glazed skate, with Iberian ham cream, rosemary and almond | €28 |
| Hake loin, citrus consommé and eggplant | €30 |
| Roasted turbot | €38 |
| Stuffed begihandi (large squid) with txangurro (spider crab) and its ink | €26 |
| Cod kokotxas with cockles in txakoli wine | €27 |
| MEAT | |
|---|---|
| Sweet beef with sautéed boletus mushrooms and mashed potato Cooked for 72 hours at low temperature. So tender it can be eaten with a spoon. |
€31 |
| Tempura suckling pig, mussel and citrus escabeche | €32 |
| Beef meatballs with roasted garlic praline | €26 |
| Duck à la royale, bigarade sauce and pickled vegetables | €33 |
| Beef Wellington with special mashed potato and reduced Port jus (for two) - | €62 |
| DESSERTS | |
|---|---|
| Goxua | €10 |
| Caramelized torrija with creamy smoked sheep's milk ice cream | €10 |
| Molten chocolate cake with coffee ice cream | €11 |
| Carolina trátame bien (A twist on the classic Bilbao Carolina dessert, filled with chocolate and vanilla) |
€10 |
| White chocolate flan with coffee ice cream | €9 |
| STARTERS | |
|---|---|
| Beef cecina and anchovy emulsion | €26 |
| Seasonal wild mushrooms sarteneko with crispy pork belly | €22 |
| Roasted scallops with coconut ajo blanco, sun-dried tomato and date tartare |
€26 |
| Caviar lentils, king crab and vinegar foam | €28 |
| Crispy and confit artichokes with cod brandade | €25 |
| Norway lobster, matelote sauce and roasted egg | €27 |
| Roasted leek, spinach, Parmesan and airy gratinated béchamel | €24 |
| FISH & SEAFOOD | |
|---|---|
| Roasted sea bass and liquid gilda | €32 |
| Roasted and glazed skate, with Iberian ham cream, rosemary and almond |
€28 |
| Hake loin, citrus consommé and eggplant | €30 |
| Roasted turbot | €38 |
| Stuffed begihandi (large squid) with txangurro (spider crab) and its ink |
€26 |
| Cod kokotxas with cockles in txakoli wine | €27 |
| MEAT | |
|---|---|
| Sweet beef with sautéed boletus mushrooms and mashed potato Cooked for 72 hours at low temperature. So tender it can be eaten with a spoon. |
€31 |
| Tempura suckling pig, mussel and citrus escabeche | €32 |
| Beef meatballs with roasted garlic praline | €26 |
| Duck à la royale, bigarade sauce and pickled vegetables | €33 |
| Beef Wellington with special mashed potato and reduced Port jus (for two) |
€62 |
| DESSERTS | |
|---|---|
| Goxua | €10 |
| Caramelized torrija with creamy smoked sheep's milk ice cream | €10 |
| Molten chocolate cake with coffee ice cream | €11 |
| Carolina trátame bien (A twist on the classic Bilbao Carolina dessert, filled with chocolate and vanilla) |
€10 |
| White chocolate flan with coffee ice cream | €9 |
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.
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.
| Mushroom cappuccino with shiitake and coffee foam Foie and apple sandwich |
| Roasted egg, mushrooms and smoked broth |
| Hake, sherry and spinach |
| Sweet beef with sautéed boletus mushrooms and mashed potato |
| Caramelized torrija with smoked sheep's milk ice cream |
| €76 |
| Drinks not included. Local bread and water service included VAT included. Please ask about allergens |
| Mushroom cappuccino with shiitake and coffee foam |
| Cantabrian anchovy toast with fresh cheese and black olive |
| Crispy sphere filled with txangurro (spider crab) |
| Roasted scallop with coconut ajo blanco, sun-dried tomato and date tartare |
| Squid tagliatelle, choricero pepper mojo, cauliflower and chocolate |
| Red shrimp, strawberry and sake |
| Roasted sea bass and liquid gilda |
| Cured Iberian pork sirloin, seasonal mushrooms, celeriac and smoked ash |
| Citrus |
| Dark chocolate terrine, coffee ice cream and marzipan crumble |
| €89 |
| Drinks not included. Local bread and water service included. VAT included. Please ask about allergens. |
| Mushroom cappuccino with shiitake and coffee foam Foie and apple sandwich |
| Roasted egg, mushrooms and smoked broth |
| Hake, sherry and spinach |
| Sweet beef with sautéed boletus mushrooms and mashed potato |
| Caramelized torrija with smoked sheep's milk ice cream |
| €76 |
| Drinks not included. Local bread and water service included VAT included. Please ask about allergens |
| Mushroom cappuccino with shiitake and coffee foam |
| Cantabrian anchovy toast with fresh cheese and black olive |
| Crispy sphere filled with txangurro (spider crab) |
| Roasted scallop with coconut ajo blanco, sun-dried tomato and date tartare |
| Squid tagliatelle, choricero pepper mojo, cauliflower and chocolate |
| Red shrimp, strawberry and sake |
| Roasted sea bass and liquid gilda |
| Cured Iberian pork sirloin, seasonal mushrooms, celeriac and smoked ash |
| Citrus |
| Dark chocolate terrine, coffee ice cream and marzipan crumble |
| €89 |
| Drinks not included. Local bread and water service included. VAT included. Please ask about allergens. |
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






x Maite Pinto
The artist Maite Pinto Zangróniz (Logroño, 1993) presents in this exhibition a selection of her most recent graphic work, where printmaking becomes a vehicle for exploring memory, identity, and the passage of time.
Analog Memories is a project that rescues family archive photographs from the 1950s, recreating them through intaglio printmaking. While relatives and people from the circle in the photo seek recognition, for others the image becomes a window into an imaginary world without names, stories, or narrative, where the poetics of the unconscious create a new fiction.
The techniques used in the series combine etching and aquatint. First, I carry out a brief acid bite to delicately engrave the image onto the copper plate, achieving a very subtle initial line. Then, I focus on tonal nuances through aquatint, a technique that allows me to approach the luminous richness of the original photograph. Each plate requires between ten and twelve biting stages, gradually building the tonal range. This process of translating the photographic image onto the matrix creates a distance from the reference: although the print retains multiple tonalities, what emerges is a transformed image where the memory of bygone times can be glimpsed.
Analog Memories was created with the production grant of Fundación Bilbao Arte 2019, exhibited at La Gota de Leche (Logroño), presented at the Open Portfolio Bilbao, and awarded the El Correo Stand Prize at FIG Bilbao 2019.









Calle Príncipe 4, 48001, Bilbao, Bizkaia
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
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
Send your CV to hola@lasaibilbao.com

