Nerua is celebrating with Guggenheim Bilbao

Our friends at Nerua in Guggenheim Bilbao are celebrating!

Guggenheim Bilbao is this year 20 years old and to celebrate such an important anniversary in style has Nerua team with its executive chef Josean Alija partnered with some of the worlds best chefs for a series of fabulous four-hands dinners.

Josean Alija will share his kitchen with Bruno Oteiza (Biko), Joan Roca (Celler de Can Roca), Mauro Colagreco (Mirazur) and Virgilio Martinez (Central).

On the day before each dinner, the four invited chefs will offer free and open lectures about gastronomic culture in the auditorium of the Guggenheim Bilbao. The talks are integrated in the Toparte program, a collaboration between different artistic disciplines to commemorate the 20th anniversary of the museum. Please request an invitation at http://www.guggenheim-bilbao.eus to attend.

The cycle of dinners will begin on February 23rd with the Basque chef Bruno Oteiza of the restaurant Biko in Mexico , an exponent of the ‘gatxupa’ cuisine. On May 24th, Joan Roca will bring to Nerua the flavours of El Celler de Can Roca,  followed, on June 22nd, by the Argentine Mauro Colagreco of the two Michelin starred Mirazur  who will fill Nerua with the sunny flavours from Côte d’Azur. The cycle will be concluded on September 21st with Virgilio Martinez, one of the chefs who has contributed to the transformation of Peru through the cuisine.

Tickets are already sold out, but you can register for the waiting list at: www.neruaguggenheimbilbao.com

Josean Alija. Photo: Andoni Epelde
Josean Alija. Photo: Andoni Epelde

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s