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, Baladi Goiburu Leis.



Next Wednesday, March 11, we will host a new LASAI experience. On this occasion, we are joining forces with winemaker Goyo García Viadero to offer a culinary evening where our seasonal cuisine and the purest expression of Ribera del Duero share center stage.
At LASAI, we have crafted an honest culinary proposal that respects the raw ingredients down to the finest detail. It is a menu designed to converse with the winery’s philosophy, seeking clean flavors and precise textures to accompany and elevate wines made without artifice, directly connecting our kitchen with the land.
For his part, Goyo García Viadero proposes a journey to the highest and oldest vineyards in Burgos. We will taste wines from unique plots and century-old vines, recovered through traditional farming and crafted without chemicals or additives. It is an exceptional opportunity to rediscover a vibrant, sincere Ribera del Duero, stripped of passing trends.
Come and enjoy this alliance between LASAI’s produce and ancestral viticulture.
Available now at REGALA LASAI
📞 Reservations: +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 | |
|---|---|
| Seasonal mushroom skillet with fried pork belly | €22 |
| Roasted scallops with coconut ajo blanco, sun-dried tomato tartare, and dates |
€26 |
| Roasted egg, bluefin tuna, and spiced roasted tomato broth |
€28 |
| Stewed verdina beans, cod tripe, and piparras | €26 |
| Roasted leek, hazelnut and roasted garlic romesco, and pine nut vinaigrette |
€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 |
| STARTERS | |
|---|---|
| Seasonal mushroom skillet with fried pork belly | €22 |
| Roasted scallops with coconut ajo blanco, sun-dried tomato tartare, and dates |
€26 |
| Roasted egg, bluefin tuna, and spiced roasted tomato broth |
€28 |
| Stewed verdina beans, cod tripe, and piparras | €26 |
| Roasted leek, hazelnut and roasted garlic romesco, and pine nut vinaigrette |
€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 |
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, shiitake, and coffee cappuccino Cod fritter and piparras |
| Roasted egg, green beans, and smoked cecina broth |
| Roasted tomato Gilda, bluefin tuna, and kaffir lime oil |
| Hake, sherry, and spinach |
| Tender beef |
| Caramelized chocolate flan and tonka bean chantilly |
| €76 |
| Drinks not included. Artisan bread service and locally sourced water included. VAT included. Please inform us of any allergies. |
| Mushroom and shiitake cappuccino with coffee foam Cantabrian anchovy, ricotta, and black olive toast |
| Crispy sphere stuffed with txangurro |
| Roasted scallop with coconut ajo blanco, sun-dried tomato tartare, and dates |
| Squid tagliatelle, choricero pepper red mojo, cauliflower, and chocolate |
| Quisquilla shrimp, strawberry, and sake |
| Roasted sea bass and liquid gilda |
| Aged mature beef cut, chicory, and nettle nantua sauce |
| Citrus |
| Goxua |
| €89 |
| Drinks not included. Local bread and water service included. VAT included. Please ask about allergens. |
| Mushroom, shiitake, and coffee cappuccino Cod fritter and piparras |
| Roasted egg, green beans, and smoked cecina broth |
| Roasted tomato Gilda, bluefin tuna, and kaffir lime oil |
| Hake, sherry, and spinach |
| Tender beef |
| Caramelized chocolate flan and tonka bean chantilly |
| €76 |
| Drinks not included. Artisan bread service and locally sourced water included. VAT included. Please inform us of any allergies. |
| Mushroom and shiitake cappuccino with coffee foam Cantabrian anchovy, ricotta, and black olive toast |
| Crispy sphere stuffed with txangurro |
| Roasted scallop with coconut ajo blanco, sun-dried tomato tartare, and dates |
| Squid tagliatelle, choricero pepper red mojo, cauliflower, and chocolate |
| Quisquilla shrimp, strawberry, and sake |
| Roasted sea bass and liquid gilda |
| Aged mature beef cut, chicory, and nettle nantua sauce |
| Citrus |
| Goxua |
| €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

