Mina

Stone, Oak, and the Estuary Behind It

The ground beneath Ercilla Kalea 37 once held a mine entrance, and the restaurant named after that fact carries the industrial history of Bilbao's left bank into a room that reads as anything but rough. A single oak beam forms the bar. Stone walls hold their presence without decoration. The open kitchen sits at the centre of the space, not behind glass, not as a theatrical afterthought, but as the room's actual axis. In a city where the pintxos bar remains the dominant format, Mina asks you to stay, slow down, and watch the process from beginning to end.

That shift in register matters. Bilbao's serious dining scene sits at a remove from San Sebastián's better-documented concentration of stars, yet the city has generated a tight group of counters and dining rooms that operate at comparable technical levels. Nerua Guggenheim Bilbao works in the progressive Spanish register at the €€€ tier; Atelier Etxanobe and Ola Martín Berasategui share the €€€€ bracket with Mina. Against that peer group, Mina's open-kitchen format and fusion-inflected tasting menus mark a distinct identity: less formally plated ceremony, more visible craft.

The Tasting Menu as Social Architecture

The editorial angle assigned to any serious discussion of Spanish creative dining eventually circles back to the small-plates tradition and what tasting menus do to it. In the pintxos culture that defines much of Basque eating, the meal is communal, sequential, and assembled through movement and decision at the bar. The tasting menu format borrows the sequential rhythm of that tradition while replacing individual choice with chef-led progression. Mina runs two versions of this format: a shorter menu and a longer one. The distinction is not simply portion count. It reflects how much of the kitchen's current creative thinking you want to receive, and how long you want to spend in the room watching it happen.

That choice of depth is itself an argument about hospitality. At the Cantabrian end of Spain's creative dining scene, where fish arrived this morning and mushrooms change by the week, a shorter menu is a curated argument; a longer one is closer to a full statement. Neither option closes the door to the kind of seasonal, market-driven ingredients that define the cooking here: fresh fish from the Cantabrian Sea, select meats, seasonal mushrooms, and game according to what the kitchen's local suppliers have that week. The codium seaweed that appears alongside tuna, and the cod tripe served with smoked salsa and oyster mushroom, are both illustrations of what this kind of sourcing produces at the plate.

Where Mina Sits in Spain's Creative Tier

Mina holds one Michelin star, confirmed in 2024. In the context of Spain's creative restaurant category, that places it in a productive middle tier: ambitious and technically demanding, but not yet at the three-star pressure point that defines houses like El Celler de Can Roca in Girona, Arzak in San Sebastián, or DiverXO in Madrid. That middle position is where some of Spain's most interesting cooking currently happens, in part because it carries less obligation to perform a fixed brand identity and more room to shift.

Garrido's cooking has been described by Michelin as signature cuisine with fusion elements, which places it in a broader current running through Modern Spanish creative cooking: the willingness to borrow technique or flavour logic from outside the peninsula without abandoning the sourcing rigour that Basque cuisine built its international reputation on. Azurmendi in Larrabetzu, Aponiente in El Puerto de Santa María, Quique Dacosta in Dénia, Ricard Camarena in València, and Casa Marcial in Arriondas each represent variations on this same creative tension. At Mina, the open kitchen makes that tension visible: you can watch Garrido's team construct a dish and see where the classical Basque logic ends and the fusion influence enters.

A Restaurant in Motion

Mina has recently moved. The restaurant left its address in Marzana, a riverside quarter that built a small reputation as Bilbao's independent dining corridor, for a larger venue in Indautxu on Ercilla Kalea. This kind of move, from a smaller, character-heavy space to a larger venue in a more central neighbourhood, carries real risk for any restaurant whose identity was partly formed by its original environment. The Marzana space had the estuary behind it, the Ribera market opposite, a scale and discretion that suited the cooking. The new address on Ercilla Kalea is a different register: more central, more accessible, more visible in the city.

Whether the new space sustains the qualities that built Mina's reputation is the kind of question only sustained time and consistent visits can answer. What the move signals, in the context of Bilbao's dining scene, is ambition and willingness to take that risk rather than settle for the comfortable credibility of an established address. For a restaurant with one Michelin star and a wine list that has appeared at both number one and number two in Star Wine List's 2025 rankings, that momentum is legible.

The Wine Programme

The Star Wine List recognition at both the first and second position in 2025 is the kind of credential that carries weight in this category. Spain has a complicated wine identity in the tasting-menu context: the Basque Country's txakoli tradition and Rioja's proximity both pull at the list, while the wider ambitions of Spanish creative cooking push towards broader international sourcing. A list that earns top-tier recognition from Star Wine List is one that has resolved those competing pressures into something coherent and deep. It is also, in practical terms, a reason to let the restaurant lead your glass choices rather than arriving with a fixed idea about what to order.

Lara Martín manages the dining room, and the front-of-house discipline at a restaurant with this level of wine recognition tends to reflect in the service dynamic. The pairing component of either tasting menu is, in this context, worth treating seriously rather than as a supplement.

Practical Notes for a Visit

Mina opens Wednesday through Sunday for lunch service beginning at 2 PM and dinner from 9 PM; it is closed Monday and Tuesday. The lunch session closes at 6 PM and the dinner service runs until midnight, which is a longer closing window than most Michelin-starred rooms in northern Spain typically post. At the €€€€ price tier, the tasting menu format means the per-head cost is in the range consistent with its peer set in Bilbao, including Atelier Etxanobe and Ola Martín Berasategui. Google reviews sit at 4.4 across 250 responses, a score that, for a Michelin-starred tasting menu room with a specific and demanding format, reflects a relatively high level of consistent satisfaction rather than broad populist appeal.

Bilbao's broader dining options are covered in our full Bilbao restaurants guide. For seafood at a slightly lower price point, Zarate operates in the €€€ tier; Aitor Rauleaga covers the Basque tradition at a different register. If you're building a longer stay, our Bilbao hotels guide, bars guide, wineries guide, and experiences guide cover the city across categories.

Frequently Asked Questions

What should I order at Mina?

Mina runs two tasting menus, a shorter version and a longer one, and the kitchen rather than the diner leads the selection within each. The dish details that appear in Michelin's own coverage point towards the Cantabrian fish preparations and the cod tripe with smoked salsa and oyster mushroom as representative of the kitchen's sourcing logic. With Star Wine List recognition at the leading of Spain's 2025 rankings, the wine pairing is worth adding to either menu format. If you have a specific dietary restriction or a preference between the short and long formats, communicate that at booking rather than on arrival, since the kitchen sequences around confirmed menu choices.