The story
Gure Toki, located in Bilbao’s Ibaiondo neighborhood, elevates the traditional pintxos bar experience with a kitchen that consistently punches above its weight. While the venue offers a reliable selection of classic bites, the true magic happens on the blackboard. As creator *Cosa mangiamo oggi?* notes, these rotating, made-to-order specials are the real draw, and savvy diners should arrive early to ensure they don't miss out before the kitchen runs dry.
The menu showcases impressive range and ambition, moving seamlessly from refined plates like Bonito con Vinagreta, Chistorra, and Pulpo a la Brasa con Katsuobushi to hearty braised beef cheeks and soft-shell crab in tomato sauce. Whether you are stopping in for a savory bite or finishing with their acclaimed Tarta de Queso, the local philosophy remains clear: skip the standard counter offerings and head straight for the board.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers at Gure Toki rave about the melt-in-your-mouth guancia, praising its rich, tender depth. The overall vibe is one of unpretentious, soulful Basque comfort food done right.
“The cheek shatters under your fork and knife. Very good, perfect cooking. Maybe they did this with the Big Green Egg.”
What creators say
1 creator has covered Gure Toki. Most active: Cosa mangiamo oggi?
A great spot for pinxtos, especially the saucers from the blackboard which are cooked to order; order early because they run out quickly.
Dishes mentioned
Bonito con Vinagreta
This is a whole piece of tuna with acidic vegetables. It's very good, a great way to start the day. The acidity prepares your mouth and makes you even hungrier.
Chistorra
This is a super tasty little sausage, slightly toasted, seasoned with paprika so slightly spiced, nice and greasy. It goes down like cherries. This dish must be taken.
Pulpo a la Brasa con Katsuobushi
The octopus is charred and delicious. They have the Big Green Egg in the kitchen, which is the Ferrari of barbecues, so they know what they're doing.
Moeche Fritte in Salsa di Pomodoro
Fried crab in tomato sauce. We didn't get this last night because it was finished. It's simple tomato sauce, but really good.
Guancia
The cheek shatters under your fork and knife. Very good, perfect cooking. Maybe they did this with the Big Green Egg.
