RESTAURANTE PORRUE
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Seafood and cocktails prepared by chef Unai Campo in a restaurant in Bilbao.
Modern decoration and light effects create an original setting for this trendy restaurant. Here, the new Basque cuisine is expressed above all through the use of excellent raw materials, and in particular fish and seafood purchased from local fishermen. Fresh fish from Bermeo, oysters from Cambados, bread from Lekeito: chef Unai Campo selects his producers with extreme care. A point of honor is also placed on the selection of wines and the preparation of cocktails (including the inevitable gin and tonic).
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