BILBAO

#lasaibilbao
lasai_repsol_macarfi_2

BILBAO

#lasaibilbao
lasai_repsol_macarfi_2

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, Jafid Josue Castillo.

experience

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


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
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.

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

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

crystal MENU

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.

LASAI 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

crystal MENU

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

"ASTEAN ZEHAR" WEEKLY MENU

THE EXHIBITION

Memorias Analógicas

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.



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