La Gavilla - Bilbao

We made a reservation guided by the tripadvisor reviews and we loved it. We took some artichokes with a truffle moelin that were ten. We followed with the lobster tempura that told us was the star dish. We didn't think anything special. On the contrary, the rib was dead. Finally we tried the pier with tuethane that seemed very rich and original. dessert the cheese cake in the oven is obligated. in summary very good site, price added to quality and very attentive service. In our case it was Pablo who was always attentive. mandatory reservation. to repeat without a doubt.

Excelente comida y muy atento servicio. Hemos tenido algunas entradas, un segundo para compartir, y con un postre estábamos listos para la siesta. comida preparada y abundante. altamente recomendado.

Ayer cenamos genial. Estaba todo riquísimo: ceviche, pulpo, verduras, secreto y albóndigas. Los postres imprescindibles también. Y David es encantador! Repetiremos seguro.

Lo definiría como un restaurante para comer tapas que no me convencieron completamente; se observa que el producto que usan es de calidad y los platos son buenos, pero diría que las raciones no encajan en el precio. En el bar había pintxos tradicionales que se veían bien, pero fuimos con la idea de probar la carta que era bastante cortita y cocina fusión. Comenzamos con la ensalada rusa y los nachos con guacamole y burrata; normal, los dos ricos, pero nada especial. Luego la berenjena me decepcionó como la barbacoa asiática (como describió el camarero) y la salsa de yogur no le gustó. Para terminar dos platos que recomendaría; por un lado, las langostas que vinieron en tempura y con un vestido de salsas y especias que les dieron un gran toque; y por otro lado, lo que más me gusta con diferencia, la costilla acristalada. La carne súper tierna se separa del hueso casi sin tocarla, y esta vez si la salsa de barbacoa era perfecta. Los postres en mi mejor opinión: el helado de melón no tenía mucho gusto, la torrija no se secó pero no era muy jugoso y el pastel de queso era más como un flan que cualquier otra cosa. Sigue diciendo que eran al menos ricos. El lugar tiene dos plantas preo es muy pequeño; arriba 3-4 tablas y abajo más de las mismas pero altas mesas. Si lo que quieres es más tranquilidad y comodidad, recomendaría llamar para hacer una reserva y ordenar (donde estábamos agusto) como en el fondo, entre la gente de pie y las mesas altas hay bastante poco espacio. El servicio fue rápido y bueno; los camareros atentos y amables nos hicieron buenas recomendaciones.

This is one of the few places that i really want to go back again and again if i come to spain again. Got to know about this place through Trip's advisor recommendation. Read through the reviews by others and were very impressed how people were geniuinely pleased with their experience here. Hence, i really wanted to try it out personally. I called to book in advance as advised by the others (the place has limited indoor seating areas) and spoke in my amateur spanish and the staff over the phone was very patient to get my details etc. Upon arriving, we were welcomed with the bustling crowds. It was a very cosy atmosphere still! The service provided by every staff was top notch. They were very caring and made sure we got our food promptly. They even cleared the plates each time we finished a dish despite they were super busy. Just imagine how meticulous and detailed the chef's train of thoughts for his/her clients. Food wise was nothing but excellence. We were blown away with the freshness and interesting combination of the sauce the prawn tempura. The egg plant dish was so juicy. The scallop with califlower puree was magnicent in terms of texture. Our favourite was the iberico shoulder that was served on the hotplate. It made such a grand entrance that really lived up the expectation. Juicy meat perfectly balanced with the fats that melt in your mouth! Paired with beer, it was heaven! I am going to miss this entire experience greatly. Definitely recommend this bar restaurente to everyone who comes to bilbao.