Spring in Nerua

Nerua, Nerua is truly special. It is a restaurant, like many others. But it is not only that.

Nerua is the place where "guisantes de lágrima" (tear-shaped peas) can merge with olive oil ice cream, and still be an honest cuisine. Essence, produce and honesty. That's Josean Alija's signature in every dish.

A new season brings a new menu, a cuisine rooted in the Basque Country but open to the world.

Some subtle pieces of cod rinds paired with an almost sweet flavored herbs broth let the culinary concert begin. But there is no need of describing all the dishes, it is enough to say that someone who can turn a so traditional dish like artichokes and ham around and make one dish full of delicacy and character, is worth a (very happy) day.