Nerua

You might well call it a tourist attraction in Bilbao, the Guggenheim Museum.  Meanwhile, the restaurant Nerua, headed by chef Josean Alija, has also developed its own style around Basque cuisine over all the years. The key words are: pure, accessible, colourful and regional. Vegetables certainly, but rather in the supporting role. We wonder if the question for a 100% pure plant-based meal is not being asked here every day?