Andra Mari Restaurant, Galdakao, near Bilbao

I found Andra Mari in the Red Michelin Guide and gave it a try last year. I was positively impressed to the extent that I thought I just was lucky and everything turned out well during my visit. This year I visited Andra Mari again, wondering what the experience would be. I will try to describe it in this post.

The veranda
The veranda

The weathwer was gorgeous and I had the pleasure of eating al fresco in the veranda. Galdakao is a small town 10 km southeast of Bilbao, and is very easy to reach.

The view from the veranda is peaceful, and the air aviation enthusiasts can see all the airplanes as they approach the Bilbao airport, without suffering any noise effects, as they are still at a high altitude (I would say over 500 meters).

The view south
The view south

I had the “Andra Mari” Menu, which is the showpiece of the chef’s artistry and skill.

The start was “foie gras terrine with Pedro Jimenez Jelly”.

Foie Gras Terrine
Foie Gras Terrine

The second dish was “Sardine Fillets with roasted peppers and parmesan cheese”.

Sardine Fillets
Sardine Fillets

An apotheosis of colours followed, with the title “Grilled Summer Vegetables”.

Grilled Summer Vegetables
Grilled Summer Vegetables

The grilled lobster that followed was served with “Amaranto” risotto, which is in fact a cereal popular in South America.

Grilled Lobster
Grilled Lobster

What followed was my favourite dish a year ago. A cottage egg served with octopus. The richness of the egg combined with the octopus flavours will remain unforgettable.

Egg with grilled octopus
Egg with grilled octopus

The tuna loin that came next was a step down from the platform of excitement that the lobster and the octopus had built. I would nopt mind if it weren’t there at all.

Red Tuna Loin with Mango and Apple
Red Tuna Loin with Mango and Apple

To conclude they served a dish with Iberian pork cuts. The taste of the meat was superb, but the dish lacked the finesse and creative intensity of the previous dishes (excluding the tuna). I could live without it and have more lobster with the South American Cereal.

Iberian Pork
Iberian Pork

Deserts came next, starting with a junket with cherries.

Junket with Cherries
Junket with Cherries

To wrap things up they served a sponge cake with pears.

Sponge Cake with Peaches
Sponge Cake with Peaches

Overall, the experience was of the highest level, and in terms of value for money it tops the Basque Charts.

Andra MAri is now formly on my standard Basque Itinerary and for a very good reason. It serves excellent food at a very reasonable price!