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This is a restaurant with an unusual setting in a former glass factory in the centre of Bilbao which has managed to retain a few vestiges from its past. Bilbao-born chef Fernando Canales is at the helm of this culinary project featuring an elegant and intimate gastronomic dining room in which he is keen, first and foremost, to impress his guests with creative cooking based around two tasting menus (Chef Atelier and Chef Atelier Plus) and the very best raw ingredients.

Elaborate presentation is key here, with fish dishes taking center stage.

Canales is constantly striving to create an ephemeral experience that becomes an unforgettable memory, aided and abetted where necessary by the very latest technology to achieve his goals.

We chose the tasting menu Chef Atelier con Maridaje at €170 pp including wine pairing.


Kokotxas (hake cheeks)

Carpaccio de cigala, con caviar (langoustine carpaccio, with caviar).


Lasaña fría de anchoas en sopa de tomate (cold anchovy lasagna in tomato soup).

Ajoblanco de trufa, con espárrago verde (truffled ajoblanco with green asparagus).

Calamar a la brasa (grilled squid).

Plato inspiración del día (salmonete - red mullet).

Macarrón de pichón, en jugo de boletus (pigeon macaroni, in boletus juice) .

Atún soasado con sumac y espinaca amostazada (seared tuna with sumac and mustard spinach) .

Searing the Tuna at the table.

Manitas de cerdo amables (friendly pigs trotters).


Capricho de eucalipto, frambuesa y coco (caprice of eucalyptus, raspberry, and coconut) This dessert is phenomenal, the red sliver is a biscuit, but made of raspberries.

Crema de zanahoria, lima, jengibre y haba tonka en nitrógeno líquido (carrot, lime, ginger and tonka bean soup in liquid nitrogen).

The chef came out during the night to prepare this dessert at the table which added a bit of theatricality for the evening which is always a bonus.

Pannacotta Violeta 3D (Violet pannacotta and yuzu in 3D) You wear 3D glasses, showing fields of flowers, mostly violets. You then take off the glasses, keeping your eyes closed, and eat the dessert to a burst of sensational violet flavours.

Has it was our friend's daughter, Sophie's birthday, the chef provided a little extra dessert for her.

Sophie, Seen here, with chef Fernando Canales.

The pairing wines were excellent and went with the food very well.

Recaredo Gran Reserva Brut Nature Cava - Catalonia

Compania de Vinos Trico 'Trico' Albarino 2019

Bodegas Ondarre 'Valdebaron' Blanco 2021 - DOC Rioja

Dominio de Pingus PSI 2021 - DOC Ribera de Duero

Artadi Finca La Laguna - DOC Rioja


Valverán 20 Manzanas Sidra de Hielo Consejo de Sariego - Frost Cider

Each course was meticulously prepared and presented and there were a wide variety of flavours, some very subtle. The service was excellent all night, friendly and informative, with the chef even serving one of the desserts.


Calle Juan Ajuriaguerra Kalea, 8, 48009 Bilbao

+34 944 42 10 71

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