BASQUE COUNTRY - BILBAO - RESTAURANTE ASADOR TXAKOLI SIMÓN

Miguel Renoir Spanish Guides
Jun 1
2 min read

Updated: Jun 2

RESTAURANTE ASADOR TXAKOLI SIMÓN

After a 15/20 minute walk from the Funicular de Artxanda (funicular railway), you arrive high above Bilbao at Restaurante Asador Txakolli Simón.

The Friesian breed of cow is the favourite of Óscar García, the grill master at this restaurant, which stands out for its value for money. On busy days here, eight strips (rib strips) can be dispatched in a single service.

When the sun is shining in Bilbao, you go to Artxanda, the viewpoint of Bilbao, and take a bench in the field in front of the restaurant building.

There are also large indoor dining rooms for more formal or inclement weather (which is quite often!).

The restaurant chooses the chuleton chops from the dairy cow because they are more tender, juicier, with a much more subtle flavour and a fat with fewer nuances than beef. To accompany the main meat course, simple starters are offered.

We had, Ensalada de ventresca de bonito del norte (tuna belly with salad).

Chorizo frito (grilled chorizo).

Morcilla artesana de puerro (black pudding).

Calamare a la brasa ( grilled squid).

Pulpo a la brasa (grilled octopus).

Pimientos verdes (green peppers).

Chuleta a la brasa su guarición de ensalada.

Fresian breed meat with high infiltration and a maturation period of around 30 days, perfectly trimmed of fat at an optimal temperature.

You will also receive a small grill if the meat is a little too rare for you.

Patatas fritas (chips).

Pimientos rojos asados (roasted red peppers)

For dessert, we had, Tarta de queso (cheese cake).

Tostada de pan (a type of French toast).

For the wines, we had an excellent Arizcuren Solo Garnacha, Rioja Oriental 2022, with the Txuleton.

Txakoli Arima D.O. Bizkaiko txakolina (a sweet white wine), which we had never tried before. (A couple of our company liked it so much they bought some to take home.)