Bilbao

The largest city in the Basque Country, transformed from an industrial port into a vibrant cultural hub anchored by the Guggenheim Museum. Its atmospheric old town, riverside promenades, and superb pintxo bars make it an essential stop.

Things to do

• Guggenheim Museum Bilbao — Frank Gehry's titanium-clad masterpiece houses contemporary art and is itself the city's iconic landmark, complete with Jeff Koons' giant flower sculpture Puppy outside.
• Wander the Casco Viejo (Old Town) — Explore the medieval Siete Calles (Seven Streets) packed with shops, churches, and pintxo bars around Plaza Nueva.
• Ride the Puente Colgante (Vizcaya Bridge) — Take the century-old transporter bridge, a UNESCO World Heritage Site, across the Nervión estuary between Portugalete and Getxo.
• Stroll the Nervión riverside promenade — Walk or cycle along the revitalized riverfront past modern bridges like Zubizuri and public art installations.
• Visit the Museo de Bellas Artes — See an outstanding collection of Basque, Spanish, and European art spanning from medieval times to the 20th century.
• Take the Artxanda Funicular — Ride the funicular up Mount Artxanda for panoramic views over the city and surrounding green hills.
• Explore Mercado de la Ribera — Browse one of Europe's largest covered markets, a great spot for fresh produce, seafood, and casual pintxos.

Food to try

• Pintxos crawl — Hop between bars in Casco Viejo and Plaza Nueva sampling bite-sized creations like gilda (anchovy, olive, pepper) and txalupa (stuffed pastry boats).
• Bacalao al Pil-Pil — Salt cod slow-cooked in olive oil and garlic, emulsified into a signature Basque sauce.
• Txuleta (Basque steak) — Thick-cut, bone-in beef chop grilled over coals, a beloved staple of Basque cuisine served rare and smoky.
• Marmitako — A hearty tuna and potato stew traditionally made by Basque fishermen, warming and rustic.
• Txakoli with seafood — Pair the slightly sparkling, crisp local white wine with fresh anchovies or grilled fish.
• Rice pudding and Idiazabal cheese — Finish a meal with creamy arroz con leche or a wedge of smoky sheep's milk Idiazabal cheese, often with quince paste.

Local customs & good to know

• Pintxos etiquette — Pintxos are typically eaten standing at the bar with a small drink, and you keep track of your toothpicks to tally the bill.
• Basque language signage — Euskara (Basque) is co-official with Spanish, so many signs and menus appear in both languages.
• Siesta and dinner times — Many shops close for a few hours in early afternoon, and locals eat dinner quite late, often after 9pm.
• Respect local identity — Basque culture and identity are strong and distinct from the rest of Spain, so showing interest in local customs and language is appreciated.