Tag: bilbao

Postcard from Bilbao, Spain: Urban vitality conquers industrial detritus

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Above: Dancers swirl around Plaza de Santiago in Casco Viejo on a fall night.

There is no nightlife in Spain. They stay up late but they get up late. That is not nightlife. That is delaying the day.”

Ernest Hemingway

Better leave it to Ernest Hemingway to explain Spain’s nocturnal habits, for I rarely witness late nights outside our home in South Austin or apartments when we travel. That’s why it was particularly pleasurable for the Basques of Bilbao to bring the party to a plaza directly under our balcony. If they did indeed stay up late, they were polite enough to pack up the accordions and finish the celebration elsewhere.

Below represents a random unpacking of snapshots from our stay in Bilbao – a city resuscitated by the reclamation of its riverfront from its industrial past and a bold, massive investment in art.

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Postcard from Bilbao, Spain: Buen provecho

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Above: Pinxtos at Kapikua Casco Viejo

For a break between traditional American holiday fare, here is part two of restaurants we sampled for you in Bilbao last year. Might as well begin with more of the competitive sport of ordering pinxtos in our crowded neighborhood spot, Kapikua Casco Viejo. Doesn’t take very many of these hearty appetizers to make a meal.

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Postcard from Bilbao, Spain: Pintxos to pasteles

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Above: Always crowded at pintxo-time in the iconic Cafe Iruna

Starting our ABC-listing of food experiences in Bilbao with Al Margen. Yes, a photograph should be worth well more than 1,000 words, but don’t let these photos mislead you. The kitchen at Al Margen turns out amazing dishes from amuse-bouche through dessert.

Even George H.W. Bush could not help but love the broccoli. Singed on the outside with spring onions and a sauce brightened with lime zest, this broccoli could star as a main course. Heirloom tomatoes were flamed before taking a cool bath in a pickled peach and tangerine sauce.

Pomegranate seeds added a colorful touch to eggplant, while leeks and crisped pork belly flavored pan-seared gnocchi. For dessert, Malta cake was topped with marscapone and pistachios, and Al Margen’s unexpected take on tres leches cake was crowned with grated Parmesan. Not inexpensive, yet all delicious. Although the menu changes seasonally, regulars insist the broccoli be ever-present.

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