Asador Bilbao Brasan

I had lunch with my granddaughter and her husband, and the food was spectacular, as was the service from Maria in particular, not to mention the friendliness of the other waiters as well.

So, I was here two years ago and wanted to repeat the great experience. The fact that there are charcoal grills built into the tables, as well as the truly excellent food, was the main reason. Even when making the reservation, I had the feeling that something had changed. Two years ago, the restaurant was called "Arde Bilbao." Upon arrival, this impression persisted because the decor had also been changed in relation to the name. So far, so good. When choosing our dishes, we were informed that the recommended amount of beef ribeye was 1.5 kg and the minimum was 1.2 kg. That was the reason we left the restaurant. In 25 years of traveling to the Basque Country, both privately and for business, and in restaurants of this type, I have never experienced anything like this. It's clear that there are certain limits due to the nature of the cut—but to recommend or even prescribe minimum amounts (I have no idea who is supposed to eat that much) is outrageous. There are plenty of alternatives.

We loved everything. The atmosphere was very welcoming and spotless. We'll be back. Thanks to our waitress Ana for her attentiveness and dedication.

It's okay, but we expected more. - Food arrived far too quickly. - My partner received his meat more like raw-medium, even though he ordered medium. After he sent it back, it was medium, but more like well-done. - The quality of the meat seemed okay. - The service was very passive; our empty plates were simply walked past at least five times. - The extractor fan on the table grill behind us wasn't working. We were filled with smoke for half the evening.

Very comfortable, the food was excellent and the service was great.