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

Acorn-fed Iberian ham

Los Romeros de Alanis 100% Iberian ham, served with tomato-topped toast.

32 Assortment of acorn-fed Iberian ham and sausage from the Extremadura D.O.: shoulder ham, tenderloin, stuffed blood sausage, and premium chorizo.

21 Iberian acorn-fed pork tenderloin, D.O. Extremadura.

24 Iberian acorn-fed pork shoulder served with tomato-rubbed toast.

19 Premium cured meat duo: acorn-fed Iberian blood sausage and Iberian chorizo made with pork loin, pork shoulder, and pork neck.

18

Cold appetizers

Cheese platter served with artisanal quince paste and walnuts.

16 Cantabrian anchovy and boquerones tart, with cream cheese and tomato tartare. (2 pieces)

14 Butterfly anchovies from the Cantabrian Sea in Arbequina olive oil, wood-fired roasted red peppers, and pickled vegetable tartare.

26 Alakrana tuna tataki, pico de gallo, seaweed, guacamole emulsion, and jalapeños.

19 Iberian pork shoulder carpaccio, foie gras, Parmigiano Reggiano, and orange essence.

18 Mini macarons filled with foie gras cream and caramelized apples. (4 pieces)

16

Salads

Salad with bonito belly, anchovies, and Cantabrian anchovies, caramelized peppers, concassé tomatoes, and a black olive emulsion.

22 Salad with Zallo bonito slices, local tomatoes, hard-boiled eggs, asparagus, and onions.

19 Txangurro and prawn salad with Italian tomato vinaigrette.

21

Hot appetizers

Assorted croquettes: Iberian ham and Iberian pork shoulder with a hint of spice.

15 Braised octopus leg, Galician-style, with acorn-fed Iberian pork jowl.

26 Scallops with ajoblanco and wakame seaweed EVOO.

26 Grilled scallops with mushroom emulsion and lime spheres.

24,80

Artisanal txistorra from Arbizu and Sriracha mayo.

15 Pío Negro pork ear, potatoes, and La Vera paprika.

20 Basque-style tripe casserole.

18 Creamy rice with mushrooms, vegetables, and Parmigiano Reggiano.

20 Tudela artichokes confit in extra virgin olive oil, Parmentier potato foam, black olives, garlic salt, and shavings of Iberian ham.

18 Fresh, seasonal vegetables, sautéed with homemade teriyaki sauce.

18

Fish

Grilled baby squid, black rice, caramelized onions, and Bilbao-style sauce.

22 Gourmet cod fillet Bilbao-style with sautéed vegetables.

28 Gourmet cod fillet au gratin with a hint of garlic and parsley, served on a bed of Vizcaína sauce.

28 Alakrana tuna with truffled cauliflower purée.

23

Meat

Stone-grilled Iberian acorn-fed ribeye steak, peppers, potato wedges, and moje sauce. (600 g • serves 2)

56 Iberian acorn-fed pork shoulder, with a mojo dressing and potato wedges.

24 Pío Negro pork chop from the Basque Country with Port wine sauce.

23 Iberian pork cheeks in red curry with Parmentier potato foam.

21 Glazed duck breast with a Pedro Ximénez reduction and raisins.

19 35-day-aged prime beef ribeye steak. (600 g • serves 2)

64 35-day-aged entrecôte sirloin and side dish.

25

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)