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 December 17th we will enjoy an exclusive pairing dinner in collaboration with Bodegas Figuero, an evening designed to break boundaries by uniting the wild force of the sea with the noble character of the land. The LASAI kitchen team has crafted a tasting menu in which King Crab takes absolute center stage, the guiding thread of a proposal that reflects our identity: technique, seasonal produce, and a bold vision. Each dish is a statement of intent, culminating in a groundbreaking dessert.
Bodegas Figuero represents a story of roots and respect for the terroir, located in the unique enclave of La Horra, in the heart of Ribera del Duero. Known for interpreting the landscape with sensitivity and working with the Tinto Fino varietal through traditional viticulture, their wines reflect the elegance and complexity of old vines and singular soils.
This pairing dinner represents the perfect union between the delicacy and power of King Crab in LASAI’s cuisine and the heritage of excellence of Bodegas Figuero. It will be a night to explore complex harmonies and enjoy a unique sensory journey.
🍷 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 | |
|---|---|
| Braised and smoked pork belly sliceswith pickled pepper caramel and pumpkin seed mole | 24€ |
| Roasted scallops with white coconut garlic, dried tomato and date tartare | 26€ |
| Chargilled razor clams in green sauce | 26€ |
| Slow-cooked egg with smoked potato cream and confit peppers | 25€ |
| Creamy green herb rice with octopus and beef marrow | 29€ |
| Confit leeks, pickled shallots and passion fruit leche de tigre (citrus-chili marinade) | 22€ |
| Sautéed seasonal mushrooms with crispy pork belly | 22€ |
| FISH | |
|---|---|
| Miso-cured sea bass with lemon butter emulsion | 32€ |
| Garlic-oil confit cod with potato causa, octopus, and green olive pil-pil | 32€ |
| Chargrilled turbot with bone-infused pil-pil and confit peppers | €37 |
| Roasted hake with roasted garlic sauce and pickled baby gem | 30€ |
| MEAT | |
|---|---|
| Venison sirloin with Venetian-style ragout and rich meat jus | 32€ |
| Sweet beef Best veal slow cooked for 72 hours So tender you have to eat it with a spoon |
31€ |
| Pigeon served three ways: sous-vide breast, glazed leg, and toast with liver parfait |
36€ |
| DESSERTS | |
|---|---|
| Caramelized French toast with creamy smoked sheep's milk ice cream |
10€ |
| Carolina, trátame bien (Bilbao's classic Carolina pastry reimagined, filled with chocolate and vanilla) |
9€ |
| Cheese curd with quince juice and walnut ice cream | 9€ |
| Red berry infusion with yogurt ice cream | 9€ |
| Fluffy chocolate cake with coffee ice cream | 11€ |
| STARTERS | |
|---|---|
| Braised and smoked pork belly sliceswith pickled pepper caramel and pumpkin seed mole | 24€ |
| Roasted scallops with white coconut garlic, dried tomato and date tartare | 26€ |
| Chargilled razor clams in green sauce | 26€ |
| Slow-cooked egg with smoked potato cream and confit peppers | 25€ |
| Creamy green herb rice with octopus and beef marrow | 29€ |
| Confit leeks, pickled shallots and passion fruit leche de tigre (citrus-chili marinade) | 22€ |
| Sautéed seasonal mushrooms with crispy pork belly | 22€ |
| FISH | |
|---|---|
| Miso-cured sea bass with lemon butter emulsion | 32€ |
| Garlic-oil confit cod with potato causa, octopus, and green olive pil-pil |
32€ |
| Chargrilled turbot with bone-infused pil-pil and confit peppers |
€37 |
| Roasted hake with roasted garlic sauce and pickled baby gem |
30€ |
| MEAT | |
|---|---|
| Venison sirloin with Venetian-style ragout and rich meat jus |
32€ |
| Sweet beef Best veal slow cooked for 72 hours So tender you have to eat it with a spoon |
31€ |
| Pigeon served three ways: sous-vide breast, glazed leg, and toast with liver parfait |
36€ |
| DESSERTS | |
|---|---|
| Caramelized French toast with creamy smoked sheep's milk ice cream |
10€ |
| Carolina, trátame bien (Bilbao's classic Carolina pastry reimagined, filled with chocolate and vanilla) |
9€ |
| Cheese curd with quince juice and walnut ice cream | 9€ |
| Red berry infusion with yogurt ice cream | 9€ |
| Fluffy chocolate cake with coffee ice cream | 11€ |
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.
| Cod brandade with roasted red pepper juice |
| Crispy sphere filled with baby squid in their ink |
| Low-temperature roasted egg. smoked potato cream and confit peppers |
| Grilled hake, truffled spinach and sherry foam |
| Iberian pork sirloin, saffron milk caps and périgourdine sauce |
| Caramelized French toast with smoked sheep's milk ice cream |
| Petit fours | 76€ |
| Drinks not included. 0 KM Bread and water service included. Prices include VAT. Please ask about allergies. |
| White bean cappuccino with marmitako foam. |
| Marinated mackerel toast with pickled onion |
| Crispy sphere filled with baby squid in their ink |
| Roasted scallops with white coconut garlic, dried tomato and date tartare |
| Marinated albacore tuna, tomato water with marine notes, Idiazabal cheese and piparra pepper gel |
| Roasted sea bass, meunière sauce and stewed spinach |
| Sweet beef. Best veal slow cooked for 72 hours. So tender you have to eat it with a spoon |
| Blueberries, beetroot escabeche, and smoked sheep's milk ice cream. | Pumpkin mousse, white chocolate and cinnamon ice cream | Petit Four |
| 89€ |
| Drinks not included. 0 KM Bread and water service included. Prices include VAT. Please ask about allergies. |
| Cod brandade with roasted red pepper juice |
| Crispy sphere filled with baby squid in their ink |
| Low-temperature roasted egg. smoked potato cream and confit peppers |
| Grilled hake, truffled spinach and sherry foam |
| Iberian pork sirloin, saffron milk caps and périgourdine sauce |
| Caramelized French toast with smoked sheep's milk ice cream |
| Petit fours | 76€ |
| Drinks not included. 0 KM Bread and water service included. Prices include VAT. Please ask about allergies. |
| White bean cappuccino with marmitako foam. |
| Marinated mackerel toast with pickled onion |
| Crispy sphere filled with baby squid in their ink |
| Roasted scallops with white coconut garlic, dried tomato and date tartare |
| Marinated albacore tuna, tomato water with marine notes, Idiazabal cheese and piparra pepper gel |
| Roasted sea bass, meunière sauce and stewed spinach |
| Sweet beef. Best veal slow cooked for 72 hours. So tender you have to eat it with a spoon |
| Blueberries, beetroot escabeche, and smoked sheep's milk ice cream. | Pumpkin mousse, white chocolate and cinnamon ice cream | Petit Four |
| 89€ |
| 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






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

