Aizian

Aizian Review

Euskera for "in the wind," the hotel restaurant for the Meliá Bilbao, under the direction of chef José Miguel Olazabalaga, has become one of the city's most respected dining establishments. Typical bilbaino culinary classicism doesn't keep Olazabalaga from creating surprising reductions and contemporary interpretations of traditional dishes such as vieiras sobre risotto crujiente de hongos (scallops on a crunchy wild mushroom risotto) or la marmita de chipirón (a stew of sautéed cuttlefish with a topping of whipped potatoes covering the sauce of squid ink). The clean-lined contemporary dining room and the streamlined, polished cuisine are a perfect match.