In the financial and commercial heart of Bilbao (on Gran V\u00eda de Don Diego L\u00f3pez de Haro) stands a majestic building that was once the headquarters of a bank and is now the Radisson Collection Hotel, Gran V\u00eda Bilbao. Opened in 2022, this five-star lodging option has shaken up the city’s hotel scene by introducing 137 new rooms and suites and a top-notch culinary formula. Chef Eneko Atxa, a holder of five Michelin Stars (one for the Eneko Restaurant in Larrabetzu, another for the Eneko in Lisbon, and three more for the Azurmendi Restaurant in Larrabetzu) is in charge of shaping everything related to fine dining at the hotel.<\/p>\n
And the setting is at the level of the gastronomy, as the bar and restaurant of the hotel are located on the building’s rooftop \u2013 an intimate, contemporary, and chic place that makes the culinary experience even better. The rooftop is divided into two spaces that share the same sophisticated atmosphere: Collection Rooftop Bar and the NKO Restaurant.<\/p>\n
Flanking the perimeter of the hotel’s central courtyard, Collection Rooftop Bar is an open-air terrace sheltered by vertical gardens from which you can see the iconic Biscay Tower, with its colored glass, and the mountains that surround Bilbao. Its specialty? Cocktails. Highly recommended!<\/p>\n
NKO represents a firm and original culinary concept that fuses the essence of Basque and Japanese gastronomic traditions. Both cultures have a predilection for the great ingredients of their own context and for the disciplines that highlight their heritage. In both Japan and the Basque Country, the table is more than just an object: it is a meeting place, something almost sacred where the best delicacies come together to unite people, for them to share around the table, to have fun, talk, and reach the path of happiness. Thus, Eneko Atxa brings to life oriental dishes using Basque ingredients and preparations. The txakinarto<\/em> maize miso, the Atlantic horse mackerel and txakoli <\/em>vinegar nigiri, the hake tempura with pepper sauce and tsuyu<\/em>, the zurrukutuna<\/em> (cod and garlic) ramen, and the Nippon torrija<\/em> (French toast) with matcha<\/em> tea ice cream are just some of the chef’s creations that will lead diners to achieve the happiness for which they have long been yearning.<\/p>\n <\/p>\n