Kantal

Kantal Restaurant in Bilbao: The Essence of the Product in Every Dish

Kantal Restaurant in Bilbao has made a name for itself in the city’s vibrant culinary scene, thanks in large part to the unique and straightforward approach of its chef, José González. Born in Córdoba and with hospitality roots in Menorca, José has built his career in internationally renowned kitchens, including Michelin-starred establishments and iconic restaurants such as Azurmendi, The Fat Duck in Bray (UK), Nobu London, A Fuego Negro, and Kokotxa in Donosti, as well as Mirador de Ulía. With such an extensive and varied background, González has perfected a product-focused cuisine, staying true to tradition without excessive elaboration.

Origins and Philosophy

With top-tier training, including a master’s course with Karlos Arguiñano, José has chosen to champion simple, ingredient-centered cooking, where the spotlight is on respecting the product. In his own words, it’s a cuisine “without stories,” where each dish lets the ingredients speak for themselves, free of unnecessary artifice.

Kantal began as a small restaurant in Sarriko, quickly gaining fame for its potato omelets, which even competed in national championships, ranking among the top 25 in Spain. In its new location, the tradition of omelets lives on as a homage to its origins, especially the variant with acorn-fed pork jowl and caviar, a combination that never fails to impress.

Now, the new Kantal, located in the heart of Bilbao, offers a more spacious and welcoming venue while staying true to its belief in the magic of fresh, high-quality ingredients, often transformed over the heat of the grill.

The Menu: A Journey Through Flavors

Kantal’s menu is dynamic, frequently changing to always showcase the freshest seasonal products. However, one of its standout specialties is its rice dishes. They use Calasparra rice from Murcia, known for its small size and excellent flavor absorption, which allows them to create dishes with an unparalleled texture.

The rice dishes are served in individual paellas, allowing diners to sample different varieties at the same table. Highlights include grilled rice dishes, such as free-range chicken rice with rooster combs or rice with razor clams from the Cíes Islands and cockles. Brothy rice dishes, perfect for sharing, feature ingredients like lobster, crab, velvet crab, or carabineros and are always served for a minimum of two people.

Meats and Surprising Dishes

Kantal also offers high-quality meats, with a special focus on chops from four different breeds.

Grilled meats are the crown jewel. The cuts are carefully selected, marinated, and slow-cooked over embers, imbuing each piece with a smoky flavor and unparalleled tenderness.

Among the more surprising dishes are red tuna cheek and tuna tripe, a reinterpretation of the classic Basque dish. They also serve wagyu tripe, snout, and tongue in Biscay sauce, adding a local touch to this luxury meat.

Fried and Grilled Seafood

The importance of grilling at Kantal cannot be overstated. It is José González’s preferred technique, used not only for rice dishes but also for other creations such as fried lobster, fried crab, and fried velvet crab. These are combined with eggs, potatoes, caviar, and acorn-fed sobrasada, offering a gastronomic experience that blends flavors from sea and land.

In Summary

Kantal offers honest, product-driven cuisine deeply rooted in culinary tradition yet with an innovative touch that makes it one of the best options for those seeking authentic flavors in Bilbao.

Menu and Reservations