The story
Tucked away in Bilbao’s Ibaiondo neighborhood, Los Fueros is a quintessential Basque destination that captures the city’s vibrant culinary spirit. This intimate spot has earned a stellar 4.5-star reputation for its consistent execution of both traditional and inventive small plates. As the creators at *Cosa mangiamo oggi?* noted, the restaurant is "absolutely valid" and well worth the journey, though they strongly advise securing a reservation in advance as the dining room fills up quickly.
The menu showcases an impressive range of pinxtos, balancing classic flavors with modern techniques. Diners can enjoy staples like Ensalada con Cebolla y Patata and Anchoas Codesa, or opt for more creative offerings such as the delicate Buñuelos de Bacalao and the tender Costine di Maiale a Bassa Temperatura con Salsa ai Funghi. For those seeking an authentic taste of Bilbao, Los Fueros delivers a high-quality experience that perfectly defines the local food culture.
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
At Los Fueros, the buñuelos de bacalao emerge as the star—light, salty, and impossibly crisp. The overall vibe is one of unpretentious, deeply satisfying Spanish comfort.
“Fried cod ball with mayonnaise on the base and a spicy sauce. Fried really well. It's delicious, there's also some potato inside.”
What creators say
1 creator has covered Los Fueros. Most active: Cosa mangiamo oggi?
A small restaurant that serves pinxtos but is absolutely valid; make a reservation because it fills up quickly.
Dishes mentioned
- Ensalada con Cebolla y Patata
Buñuelos de Bacalao
Fried cod ball with mayonnaise on the base and a spicy sauce. Fried really well. It's delicious, there's also some potato inside.
Bloody Mary di Gamberi
A Bloody Mary made from three different types of pepper: yellow, green, and white. First you drink, then at the bottom you lift up with the spoon which has the prawn. Exceptional.
Anchoas Codesa in Serie Limitata con Focaccia
These are the best anchovies we have tried since the beginning of the trip, between San Sebastian and Bilbao. They are Codesa anchovies in limited series, that's why they're so good.
Acciuga Fresca Marinata con Escabeche di Carota
A fresh, marinated anchovy, unlike the previous one. I expected it to be cold because it's fresh and marinated, but it's hot. It is very good.
