Walter Ponce
Bilbao’s Casco Viejo, the old town on the right bank of the Nervión, is the heart of the city’s pintxo culture. Its narrow streets are lined with bars, and on a sunny day the tables spill out onto the pavement. Taberna Basaras, at Pilota Kalea 2, is one of them.
We stopped for lunch.
What we ordered
We had a round of pintxos on bread at an outdoor table in the old town, with a glass of white wine.
Bilbao’s pintxo culture
Pintxos are the Basque version of tapas: small bites, often on a slice of bread, held together with a toothpick (pintxo means “spike” or “skewer”). In Bilbao, as in San Sebastián, they are part of daily social life rather than a tourist attraction.
A few things to know:
- Cold pintxos are displayed on the counter. You ask for the ones you want, or take them on a plate where that is the custom.
- Hot pintxos are made to order from a list on a board or menu.
- One bar, one or two pintxos, one drink, then move on. Doing a poteo, a round of several bars, is the classic way to eat.
- Paying: in many bars you pay at the end and tell the staff what you had.
- Pintxo-pote: many bars in Bilbao run a pintxo-pote evening on a set weekday, which varies by neighbourhood, when a drink comes with a pintxo at a set price. These are some of the busiest nights of the week.
Bilbao bars are also known for more elaborate pintxos, and the city hosts pintxo competitions in which bars present creative bites alongside the classics.
Classic pintxos to look for
- Gilda: anchovy, green olive and pickled guindilla pepper on a skewer, the most famous Basque pintxo.
- Tortilla de patatas: the potato omelette, by the slice.
- Txangurro: spider crab, often served gratinated on bread.
- Bacalao: salt cod, a staple of Bilbao cooking, served al pil-pil or a la vizcaína with a red pepper sauce.
- Croquetas: béchamel croquettes with ham, cod or mushrooms.
- Pimientos de Gernika: small green peppers from Bizkaia, fried and salted.
The Casco Viejo and the Siete Calles
The Casco Viejo is where Bilbao began in the Middle Ages. Its core is the Siete Calles (Zazpi Kaleak in Basque), the seven parallel streets that formed the original town: Somera, Artekale, Tendería, Belostikale, Carnicería Vieja, Barrenkale and Barrenkale Barrena. Today they are pedestrian streets full of shops, bars and restaurants.
Within a few minutes’ walk of Taberna Basaras:
- Plaza Nueva: the neoclassical arcaded square of the 19th century, lined with pintxo bars under its arches. On Sunday mornings it hosts a small market of stamps, coins and other collectables.
- Catedral de Santiago: Bilbao’s Gothic cathedral, at the heart of the Siete Calles.
- Mercado de la Ribera: the covered market on the riverbank, one of the largest in Europe, with food stalls and a gastro area.
- Arriaga Theatre: the opera house on the edge of the old town, facing the river.
For a full day in the city, including the Guggenheim and a walking route through the old town, see our guide to Bilbao in a day.
What Google reviewers say
Google rating: 4.6 out of 5 from 664 reviews (October 2026).
It is a high rating for a bar in a part of town with plenty of competition. Read recent reviews on Google for current impressions of the pintxos and service.
What to drink
The local white is txakoli (txakolina in Basque), a light, fresh and slightly sparkling wine. Bizkaia has its own designation, Bizkaiko Txakolina, alongside Getaria in Gipuzkoa and Álava’s Arabako Txakolina. It is traditionally poured from a height to bring out the bubbles.
Other classic choices at the bar:
- A zurito, a small glass of beer.
- A crianza from Rioja, including Rioja Alavesa, the part of the region inside the Basque Country.
- A kalimotxo, red wine with cola, popular with younger crowds.
Getting there
- Metro: Casco Viejo station (lines 1 and 2) opens directly onto the old town, a few minutes from Pilota Kalea.
- Tram: the Bilbao tram stops along the river by the Arriaga Theatre and the Ribera market.
- On foot: from the Guggenheim, it is about a 25-minute walk along the riverside promenade. From Abando station, cross the Arenal bridge into the old town.
When to go
Lunch is the main pintxo time, from about 1pm to 3:30pm, and the evening crowd builds from around 7:30pm. Weekends and pintxo-pote evenings are the busiest. For an outdoor table, go early on a dry day; Bilbao’s weather changes quickly, and terraces fill fast when the sun comes out.
Tips
- Ask what is hot. Many bars have a list of pintxos cooked to order that are not on the counter.
- Do a poteo. Combine a stop here with a few other bars in the Siete Calles and on Plaza Nueva.
- Try a txakoli at least once; it is the local match for seafood and cold pintxos.
- Watch the clock. Kitchens in smaller bars may stop serving hot pintxos between lunch and dinner.
- Bring an umbrella. Bilbao is famous for its sirimiri, the fine drizzle that can appear at any time.
Verdict
Rating: 5 out of 5, based on Google reviews (4.6 from 664). Taberna Basaras suits visitors who want a relaxed round of pintxos in the middle of Bilbao’s old town, ideally at an outdoor table. It is an easy stop to fit into a walk around the Siete Calles, Plaza Nueva and the Ribera market.
FAQ
Where is Taberna Basaras? At Pilota Kalea 2, in the Casco Viejo (old town) of Bilbao.
What is the Casco Viejo? Bilbao’s medieval old town, built around the Siete Calles, seven parallel streets now full of shops and pintxo bars.
What is pintxo-pote? A weekly evening, on a day that varies by neighbourhood, when bars serve a drink and a pintxo together at a set price.
What is txakoli? A light, slightly sparkling Basque white wine. Bizkaia has its own designation, Bizkaiko Txakolina.
How do you get to the Casco Viejo? By metro to Casco Viejo station, by tram along the river, or on foot from the Guggenheim or Abando station.
Is Plaza Nueva close to Taberna Basaras? Yes, it is a few minutes’ walk away in the old town, and it is lined with more pintxo bars.
