BILBAO
#lasaibilbao
BILBAO
#lasaibilbao
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, Baladi Goiburu Leis.
experience
On Wednesday, November 18 at 8:00 PM, join us for a new LASAI experience. This time, we travel to the Riojan Sonsierra, nestled between the Ebro River and the Cantabria mountain range, to discover the craft of Bodegas Abeica.
For this occasion, we have crafted a menu at Lasai where seasonal produce, comforting stocks, a hint of charcoal embers, subtle seafood touches, and spiced accents come together naturally with the freshness and character of their wines.
Behind Abeica stand five generations of winegrowers tending old vines in the villages of Ábalos and San Vicente. Their philosophy is simple and honest: organic viticulture in the vineyards and deep respect for native varieties grown on limestone soils. Working with such exceptional raw material, they depart from convention in the cellar—aging their wines in concrete vats, foudres, and barrels of varying sizes so each plot and grape variety speaks for itself, resulting in refined, fresh wines that remain true to their origin.
Come and share this evening with us, where our cuisine and the wines of Bodegas Abeica sit side by side at the table. Now available under REGALA LASAI (€75).
📞 Reservations: +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 | |
|---|---|
| Slow-cooked leek, grilled cuttlefish and cuttlefish emulsion | 27€ |
| Seasonal wild mushroom and crispy cured pork belly (torreznos) traditional skillet (Sarteneko) | 29€ |
| Charcoal-grilled baby gem lettuce, stinging nettle sauce and creamy macadamia nut puree | 25€ |
| Roasted sea scallop, sun-dried tomato tartare and coconut ajoblanco | 33€ |
| European blue lobster, Spanish potato omelette and lobster bisque | 63€ |
| Shredded king crab, roasted egg, crushed potato and seafood salpicón vinaigrette | 33€ |
| CARNES | |
|---|---|
| Spiced ribeye, charred onion, lemon and hazelnut hollandaise | 47€ |
| Pork ribs, roasted vegetable (escalivada) jus, Reineta apple and feta cheese | 31€ |
|
Slow-braised beef and potato parmentier Slow-cooked for 72 hours at low temperature. So tender it can be eaten with a spoon. |
34€ |
|
Beef Wellington Served with special potato purée and Port wine reduction jus. |
65€ |
|
Basque farmhouse chicken (Lumagorri), assorted braised cabbages and truffle mousseline |
27€ |
| Pork trotter, chickpea jus and pickled collard greens | 23€ |
| STARTERS | |
|---|---|
| Slow-cooked leek, grilled cuttlefish and cuttlefish emulsion | 27€ |
| Seasonal wild mushroom and crispy cured pork belly (torreznos) traditional skillet (Sarteneko) | 29€ |
| Charcoal-grilled baby gem lettuce, stinging nettle sauce and creamy macadamia nut puree | 25€ |
| Roasted sea scallop, sun-dried tomato tartare and coconut ajoblanco | 33€ |
| European blue lobster, Spanish potato omelette and lobster bisque | 63€ |
| Shredded king crab, roasted egg, crushed potato and seafood salpicón vinaigrette | 33€ |
| MEAT | |
|---|---|
| Spiced ribeye, charred onion, lemon and hazelnut hollandaise | 47€ |
| Pork ribs, roasted vegetable (escalivada) jus, Reineta apple and feta cheese | 31€ |
| Slow-braised beef and potato parmentier Slow-cooked for 72 hours at low temperature. So tender it can be eaten with a spoon. |
34€ |
| Beef Wellington Served with special potato purée and Port wine reduction jus. |
65€ |
| Basque farmhouse chicken (Lumagorri), assorted braised cabbages and truffle mousseline | 27€ |
| Pork trotter, chickpea jus and pickled collard greens | 23€ |
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
crystal menu
lasai MENU
crystal MENU
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
They Will Call Us Crazy
x Ochotres Espacio
They Will Call Us Crazy portrays the lives of two young people who decided to leave the urban environment behind to settle in a small rural village. There, they tend to a herd of goats to produce milk and gradually build a way of life rooted in the countryside. Although livestock farming does not yet allow them to make a full living, both believe in a future forged through hard work, daily dedication, and the conviction that another way of living is possible.
Through this project, Ochotres Espacio focuses on a reality increasingly present among younger generations: returning to the countryside as a conscious life choice. Connection to the land, slower rhythms, and traditional knowledge shape a story about roots, resilience, and the possibility of building a future far from the city. Ochotres Espacio is the initiative of documentary photographers Catarina dos Santos (Coimbra, 1996) and Oihana Narbona (Bilbao, 1998), both based in Llodio, Álava.
Catarina develops projects focused on portraiture and rural life, drawing inspiration from everyday routines, craft, and the human stories inhabiting these territories.Oihana combines commercial photography with documentary projects that explore everyday life through an intimate, sensitive lens with a subtle touch of humor.
They Will Call Us Crazy is the first documentary project they have co-authored under the name Ochotres Espacio—a platform through which they craft photographic narratives about territory, people, and diverse ways of inhabiting the world.
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
