Spain Has Tapas But Bilbao Has Pintxos. Here’s Why Bar Los Fueros Wins

You really can’t go wrong visiting Spain. Home to Sagrada Familia, La tomatina, flamenco, tapas and paella! The country is a cultural fest! And the food? It remains undefeated on this side of the world. Some of my best food experiences have been in Barcelona – Cinc Sentis was my first tasting menu (been hooked since), the grand affair at L’angle, the wine temple that is Monvinic, to the culinary journey from Palermo to Barcelona… twice. Yup! Spain stays winning with the food scene but pintxos?

What is pintxos you ask? These are bite sized food served on a small piece of bread held together by a toothpick! I want to say think tapas but with a Basque twist and whole lot of attitude! It is thriving in Bilboa, and Bar Los Fueros stays carrying on this culture. Like, these guys stay collecting Michelin stars like infinity stones and I am here for it! You know the pintxos

be hella goodt okay?! Alongside their à la carte menu, they offer set and tasting menus. Opted for the Jaia menu; a six‑course celebration of their most iconic dishes and it did not miss! Kicked off with two Bilbao appetisers and Russian salad accompanied with local wine. The salad was creamy potato, seafood and caviar — simple but luxurious. And yes, the bread was warm, perfect for dipping into olive oil and vinegar.

The next course called ‘from the bar’ were 2 seasonal pintxos of tomato juice and chorizo taco. The juice was literally tomato juice and very refreshing. The chorizo served on a bed of lettuce was crunchy, spicey (not hot), so good!

Wine number two was very interesting. It was champagne but without the bubbles? The waris-larmantier wine is grown in the champagne region but made using traditional wine methods. It was served with course three ‘for share’. This was anchovies, cod croquettes and tudela seasonal vegetables. First, the anchovy was no ordinary anchovy. These anchovies have been marinated then blanched in wood fire, it gave crunchy! It was salty, crispy, savoury – perfectly balanced

And the plating? The anchovy served on anchovy tins! Brilliant! Reminded me of the tuna at La Colombe 😊. The Tudela seasonal vegetables was another pleasant😮. I call it the tomato dish. A plate of variety of the freshest, juiciest tomatoes, tossed in local vinaigrette sauce (think aioli) with bread crumbs.

It was crunchy, sweet, refreshing, my goodness it was fantastic and with the rose wine? 😘👌 I am saying this with my full chest, when it comes to tomato salad, the Spaniards have this down on LOCK! I am yet to meet a tomato salad made by a Spaniard that I didn’t like and this did not disappoint. The croquette was equally good.

Course four ‘the essential course’ was white / red prawn. These prawns were stir fried in olive oil

and when I tell you I could taste the sea in the prawns, I could taste the sea in the prawn – fresh, clean, sweet 🥰. Fish was course five. Hake fried in olive oil, served in a seafood broth that looked like curry but tasted lighter and sweeter. Paired with white wine, it was refreshing and delicate. Again, the freshness? Unreal!

Dessert as the final course was truly the perfect way to end this meal. Strawberries dunk in wine and roses aka red wine and a dollop of vanilla ice-cream, talk about the cherry on the top ha!