
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.
Open from Monday to Sunday (Tuesday closed for weekly rest):
Lunch, 1:30PM to 3:15PM.
Dinner, 7:45PM to 10:00PM.
*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, Igor Méndez.
Our cuisine is served in a lounge where you will enjoy a seasonal menu in a very personal Basque-style atmosphere, full of modern details, quality, and comfort.
It is a space with a rationed informality—accompanied by good service and fun—where we can enjoy a different artistic proposal every month.
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 | |
---|---|
Our smoked salmon sheets, dill and pinions vinaigrette and grapefruit gel |
25€ |
Stewed prawns and lobster cocktail with ligth amontillado chilli mayonnaise |
26€ |
Sweet rice, barbecued octopus, pig´s trotters and biscayan sauce |
24€ |
Farm fresh egg, stew concetrated juice and olive oil mashed potato |
23€ |
Crabs marinera with ecological prawns tartare |
24€ |
The classic onion soup, mushroom, foie gras and Idiazabal cheese |
24€ |
Roasted scallops with white coconut garlic sauce, dried tomato and date tartare |
26€ |
FISH | |
---|---|
Grilled Begi handi stuffed with mushroom ragout and and pig's trotters with a cod foam |
27€ |
Stewed hake with thorns emulsion and lemon noodles |
27€ |
Roasted cod fillet, grilled red peppers and its reduced juice |
28€ |
Roasted sea-bass with mushroom acidulated broth and saffron parmentier |
28€ |
MEAT | |
---|---|
Canelloni stuffed with ox tail meat stew, tubers cous cous and reduced meat juice |
27€ |
Sweet beef Best veal slow cooked for 72 hours So tender you have to eat it with a spoon |
26€ |
Roasted squab with creamy seasonal mushroom rice and butter bread and pâté |
36€ |
Beef Wellington with special mashed potatoes and Port reduction sauce (2 people) |
56€ |
DESSERTS | |
---|---|
Caramelized torrija (like French toast with cinnamon ice cream |
9€ |
Carolina, trátame bien (Dessert version Bilbao's Carolina, filled with chocolate and vanilla) |
9€ |
Caramelized apple pie with vanilla ice cream | 9€ |
Cold basil essence with lime sorbet and crunchy butter toast with raw almond |
9€ |
Chocolate spongy cake with coffee ice cream | 10€ |
STARTERS | |
---|---|
Our smoked salmon sheets, dill and pinions vinaigrette and grapefruit gel |
25€ |
Stewed prawns and lobster cocktail with ligth amontillado chilli mayonnaise |
26€ |
Sweet rice, barbecued octopus pig´s trotters and biscayan sauce |
24€ |
Farm fresh egg, stew concetrated juice and olive oil mashed potato |
23€ |
Crabs marinera with ecological prawns tartare |
24€ |
The classic onion soup, mushroom, foie gras and Idiazabal cheese |
24€ |
Roasted scallops with white coconut garlic sauce, dried tomato and date tartare |
26€ |
FISH | |
---|---|
Grilled Begi handi stuffed with mushroom ragout and and pig's trotters with a cod foam |
27€ |
Stewed hake with thorns emulsion and lemon noodles | 27€ |
Roasted cod fillet, grilled red peppers and its reduced juice |
28€ |
Roasted sea-bass with mushroom acidulated broth and saffron parmentier |
28€ |
MEAT | |
---|---|
Canelloni stuffed with ox tail meat stew, tubers cous cous and reduced meat juice |
27€ |
Sweet beef Best veal slow cooked for 72 hours So tender you have to eat it with a spoon |
26€ |
Roasted squab with creamy seasonal mushroom rice and butter bread and pâté |
36€ |
Beef Wellington with special mashed potatoes and Port reduction sauce (2 people) |
56€ |
DESSERTS | |
---|---|
Caramelized torrija (like French toast) with cinnamon ice cream |
9€ |
Carolina, trátame bien (Dessert version Bilbao´s Carolina, filled with chocolate and vanilla) |
9€ |
Caramelized apple pie with vanilla ice cream | 9€ |
Cold basil essence with lime sorbet and crunchy butter toast with raw almond |
9€ |
Chocolate spongy cake with coffee ice cream | 10€ |
Our shorter and faster seasonal menu proposal. We will serve exclusively for lunch services from Monday to Thursday. Click HERE to view the updated menu.
Our shorter and faster seasonal menu proposal. We will serve exclusively for lunch services from Monday to Thursday. Click HERE to view the updated menu.
Smoked leek broth capuccino with cod foam and its skin crisp |
Our smoked salmon sheets and grapefruit gel pintxo |
Farm fresh egg, stew concetrated juice and olive oil mashed potato |
Stewed hake with thorns emulsion and lemon noodles |
Canelloni stuffed with ox tail meat stew, tubers cous cous and reduced meat juice |
Caramelized torrija (like French toast) with cinnamon ice cream |
72€ |
Drinks not included. 0 KM Bread and water service included. Prices include VAT. Please ask about allergies. |
Smoked leek broth capuccino with cod foam |
Squid ink crisp with ecological prawn tartare and citrus gel |
Crunchy sphere stuffed with potato and leek pil-pil |
Roasted scallops with white coconut garlic sauce, dried tomato and date tartare |
Grilled Begi handi stuffed with mushroom ragout and pig´s trotters with a cod foam |
Roasted sea-bass with mushroom acidulated broth and saffron parmentier |
Sweet beef best veal slow cooked for 72 hours So tender you have to eat it with a spoon |
Cold basil essence with lime sorbet and crunchy butter toast with raw almond |
Plátano es (Our caramel spread and banana delusion dessert) |
85€ |
Drinks not included. 0 KM Bread and water service included. Prices include VAT. Please ask about allergies. |
Smoked leek broth capuccino with cod foam and its skin crisp |
Our smoked salmon sheets and grapefruit gel pintxo |
Farm fresh egg, stew concetrated juice and olive oil mashed potato |
Stewed hake with thorns emulsion and lemon noodles |
Canelloni stuffed with ox tail meat stew, tubers cous cous and reduced meat juice |
Caramelized torrija (like French toast) with cinnamon ice cream |
72€ |
Drinks not included. 0 KM Bread and water service included. Prices include VAT. Please ask about allergies. |
Smoked leek broth capuccino with cod foam |
Squid ink crisp with ecological prawn tartare and citrus gel |
Crunchy sphere stuffed with potato and leek pil-pil |
Roasted scallops with white coconut garlic sauce, dried tomato and date tartare |
Grilled Begi handi stuffed with mushroom ragout and pig´s trotters with a cod foam |
Roasted sea-bass with mushroom acidulated broth and saffron parmentier |
Sweet beef best veal slow cooked for 72 hours so tender you have to eat it with a spoon |
Cold basil essence swith lime sorbet and crunchy butter toast with raw almond | Plátano es (Our caramel spread and banana delusion dessert) |
85€ |
Drinks not included. 0 KM Bread and water service included. Prices include VAT. Please ask about allergies. |
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
The “recreated” Bilbao of the 80s looks more real than in the photos.
The artist and musician Niko Vázquez uses artificial intelligence to “reconstruct” the environment of his childhood and youth.
Calle Príncipe, 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
Open from Monday to Sunday (Tuesday closed for weekly rest):
Lunch, 1:30PM to 3:15PM.
Dinner, 7:45PM to 10:00PM.
Send your CV to hola@lasaibilbao.com