The Wave Winery | Hotel Tayko: Berasategui opens the doors of its cellar
The Wave Winery | Hotel Tayko
The Tayko hotel launches a new proposal based on sumptuous products, traditional recipes and a multi-carat wine list
Since the brand new opening of the Tayko hotel in the old Almacenes Zubicaray building, only three and a half years have passed, which seem like an eternity. The world looked very different in 2019 and the gastronomic proposal designed by Martín Berasategui’s team for Patri, the most informal of the hotel’s restaurants, has not yet taken off. Patri aspired to attract a casual public, with a menu that naturally mixed croquettes, squid rings, ceviche, hake in green sauce or gourmet hamburgers at relatively affordable prices.
The Ola Winery (Bilbao)
-
direction
Ribera, 13 (Hotel Tayko) -
phone
944652070 -
Web taykohotels.com
-
Prices
Fried eggs, prawns and caviar: €28. Cod kokotxas: €33. Foie stuffed tongue cake: €25. Cod with kokotxas and Biscayan red prawn: €33. Tripe made in the traditional way: €22. Crab stew San Sebastian style with its coral air (2 people): €28
In its place, the group now proposes La Bodega de Ola, an establishment that is seen more in the classic tables of-Bilbao-of-all-life than in the neighborhood bars and taverns. If Patri distanced himself from Ola –the Michelin star on the first floor– to seduce a different public, La Bodega points directly to the same ‘target’ but changes the tone, trying to make that same public frequent.
G. elejabeitia
“We do not intend to replicate the gastronomic offer, but we do bring it closer to its level, with a cuisine based more on the product and the season,” explains Raúl Cabrera, Martín’s lieutenant in Bilbao. This translates into a menu full of category products, traditional preparations with a touch of sophistication and some haute cuisine creations borrowed from his older brother. The average ticket gets, as soon as one becomes infatuated with the wine, above 100 euros per beard. another league.
As the name makes clear, the winery is the great protagonist of the new restaurant, which deliberately seeks “to get out of the crowd, not to follow the dynamics of the Casco Viejo and break schemes with marriage,” explains Miguel Villanueva, a sommelier born in Peru, educated in Bordeaux and tanned for the last six years in Ghent before joining the Berasategui group.
G. elejabeitia
In its overwhelming repertoire we can find treasures such as a Castillo de Ygay Reserva Especial white at 1,320 euros or several Bordeaux grands crus for more than 500, but also old acquaintances for the Bilbao public, which are charged a Michelin star price here.
A walk through that privileged bottle rack that now dresses the walls of the premises is most tempting. It is the main change in the decoration of a space that retains a certain industrial air thanks to the exposed concrete and where the tables still do not have a tablecloth. On the plate, proposals capable of adjusting to very different profiles and occasions: from some cod kokotxas with Vizcaya sauce and foam from its coral that smell of classic, a delicious tongue cake stuffed with foie, to some stunning fried eggs with crystal prawn and caviar that triumph precisely for being a delicious Bilbao.
a whim
La Bodega de Ola aims to be one of those restaurants where you go to pamper yourself, but where you order your favorite dishes a la carte, without having to go through a long tasting menu. Seasonal produce and classic recipes predominate, executed with the mastery of the Berasategui firm, and it also includes some recipes borrowed from its older brother with a star, such as the eel millefeuille served as an appetizer or the carabineros carpaccio, tarama and crispy of algae