THE ESSENCE AND FLAVOR OF BOTXO

THE MENU AT LA PLAZA NUEVA

The menu at Olla Plaza Nueva captures the essence of who we are: a restaurant in Bilbao with the soul of a pintxos bar, where quality ingredients take center stage and Basque cuisine is infused with modern touches.
You can start at the bar and continue in the dining room, choose small plates to share, or build a full meal with appetizers, main courses, and homemade desserts.
Our dishes reflect the influence of traditional Basque cuisine: carefully selected meats and fish, precise cooking techniques, and sauces that let the ingredients take center stage.
Perfect options for those looking for a restaurant in Bilbao where they can sit down and enjoy a full meal in a cozy atmosphere.

OPEN KITCHEN ALL DAY

Cold appetizers

Los Romeros de Alanis acorn-fed Iberian ham served with tomato-rubbed toast.
29,90
Los Romeros de Alanis acorn-fed Iberian ham (red seal), served with tomato-topped toast.
24
Assortment of acorn-fed Iberian ham from the Extremadura D.O.
19
Iberian acorn-fed pork tenderloin, D.O. Extremadura.
24
Iberian acorn-fed pork shoulder served with tomato-rubbed toast.
19
Cheese platter: Idiazabal, Roquefort, Manchego, and goat cheese, served with walnut quince paste.
14,90
Butterfly anchovies from the Cantabrian Sea in arbequina olive oil, wood-fired roasted red peppers, and pickled vegetable tartare.
24
Tuna tataki from the fishermen of Bermeo, pico de gallo, seaweed, and a guacamole and jalapeño emulsion.
18,50
Slices of Iberian pork with shavings of foie gras, 24-month-aged Parmigiano-Reggiano, and orange essence.
18
Mini macarons filled with cream cheese, anchovies, and Italian tomatoes, coated in almonds. (4 pieces)
14,50
Mini butter buns filled with foie gras cream and caramelized apples. (4 pieces)
14,50

Salads

Gourmet salad with tuna belly, anchovies in oil, baby anchovies, caramelized peppers, chopped tomatoes, and black olive emulsion.
20,90
Salad with Zallo bonito slices, local tomatoes, hard-boiled eggs, asparagus, and onions.
18,50
Crab salad with slices of imperial cod and a pilpil made with early-harvest extra virgin olive oil.
20,90

Hot appetizers

Galician razor clams cooked in a Thai-style Josper oven
14
Creamy croquettes made with acorn-fed Iberian pork shoulder and Espelette pepper, with a mild kick.
14
Roasted octopus leg with sautéed Parmentier potatoes and aioli made with La Vera paprika.
26,50
Grilled scallops with mushroom emulsion and lime spheres.
24,80
Artisanal txistorra from Arbizu and Sriracha mayo.
14,50
Burgos PGI rice blood sausage, onions in various textures, and roasted peppers.
14,50
Creamy rice with locally sourced mushrooms, garden vegetables, and 24-month-aged grated Parmigiano-Reggiano.
19,90
Tudela artichokes confit in extra virgin olive oil, Parmentier potato foam, black olives, garlic salt, and shavings of Iberian ham.
18
Fresh vegetables sautéed with homemade teriyaki sauce.
18

Fish

Grilled baby squid, black rice, caramelized onions, and Bilbao-style sauce.
22,50
Gourmet cod fillet with pil-pil sauce, garlic salt, and ground black olives.
25
Gourmet baked cod fillet, garlic sauce, and sautéed vegetables.
22,00
Bluefin tuna from Bermeo tuna boats, truffled potatoes, yellow chili peppers, and a mustard-honey emulsion.
22,50

Meat

Acorn-fed Iberian pork shoulder steak, stone-grilled with roasted red peppers. (600 g • serves 2)
56
Iberian acorn-fed ham with a mojo dressing
23,50
Iberian pork, plum sauce, and sweet potato purée.
17
Iberian pork cheeks in red curry with Parmentier potato foam.
20,50
Glazed duck breast with a Pedro Ximénez reduction and raisins.
19,50
35-day aged, boneless, thinly sliced ribeye steak from matured cattle, served with piquillo peppers and potato wedges. (600 g • serves 2)
63,50
35-day aged entrecôte sirloin with a side dish.
26,50

Desserts

Caramelized vanilla French toast with mandarin orange ice cream. (1st Prize for Best French Toast in Bilbao 2017 – 3rd Prize in 2015 and 2018)
9,50
Baked cheesecake with red berry jam.
8,90
Chocolate lava cake, white chocolate tuile, and mojito sorbet.
8,90
Homemade Greek yogurt, mango jelly & cookies, and cookie ice cream.
7
Cheese platter: Idiazabal, Roquefort, Manchego, and goat cheese, served with walnut quince paste.
14,90
Artisanal Italian ice cream.
8,90

All prices include VAT.