Visit Bilbao with Holiday Inn Express Bilbao Airport

The port city of Bilbao, situated on the northern side of Spain, close to the coastline and nearby beaches, is the largest city in the Basque Country and the capital of the province of Biscay (Basque: Bizkaia; Spanish: Vizcaya).

With more than one million inhabitants, spread along the length of the Nervión River, Bilbao is the sixth-largest city of Spain. Bilbao is divided into eight main districts, which are broadly grouped into two regions, the Old Quarter (Casco Viejo) and New Town / Central Town (Ensanche).

Bilbao is a beautiful city and one of the liveliest city of the Basque region, with its cultural treasures, attractions, gastronomic cuisine, its nightlife and its wide range of restaurants, bars and shops.

The city offers several main attractions such as the famous Guggenheim Museum or The Euskalduna Palace. The Old Town is another must-see, known for its narrow alleyways, historic buildings, small boutiques, tapas bars and street entertainment. New Town stands close to the central Nervión River and is home to the main train stations and shops, particularly around the Plaza Moyúa area and Gran Via.

Basque cuisine is among the best in Spain, and Bilbao boasts some of the region's leading restaurants.

Bilbao is a large city and has excellent transport links with the rest of Spain and all the major European capitals. The city is home to an international airport, a seaport, a convenient and efficient bus, train and tram network as well as a brand new metro system.

Places to see travelling from the hotel

From Holiday Inn Express Bilbao you can get shortly to a long list of places.

If you take the road to Munguia, you can get to the Basque Coast in 20 minutes and travel the road between Bermeo and Getxo. You can visit Bermeo, San Juan de Gaztelugache, Bakio, Armintza, Gorliz, Sopelana and Getxo.

You can also head to Gernika and visit the Assembly House, the Peace Museum, the Oak Tree Of Gernika, Omas Forest and the Santimamiñe Caves. All these are next to Urdaibai Biosphere Reserve and Mundaka Beach.


If you direct west, to Cantabria, you can visit Balmaseda, Loizaga tower and its Vintage Car Museum, The Pozalagua Caves in Carranza and Karpin Abentura.

On the road to San Sebastian, you will find Urkiola Nature Reserve.

Apart from all these, there is little more than an hour to Vitoria, Donostia or Santander.

See more options...

Useful Information about Bilbao and the Basque Region:

Population of Bilbao: > 353 000 inhabitants
Population of Greater Bilbao Area: > 1 million inhabitants
Area: 41,6 square kilometres
Climate: Mild. Maximum average temperature in winter: 8°©/ in summer: 28°©
Official languages: Spanish and Basque
Currency: the Euro
Local time: GMT +1
Electricity: 220 volts

Ferry Service to Portsmouth

Brittany Ferries operates since March 29th 2011 with the Cap Finistere, a 204-metre long ferry built in 2001. For the time being, it sails twice weekly in both directions. Once a week, it includes a call at the French port of Roscoff.

The Cap Finistere service improves the Bilbao link with the south of England since not only is sailing time reduced by three hours, but the vessel also provides more passenger comforts in addition to a greater capacity for lorry and trailer embarkation.

The new ferry berths at Dock A3 of the Port of Bilbao enlargement, close to the start of the Zierbena breakwater.

Dock Address

Terminal de Brittany Ferries
Puerto de Bilbao

Muelle A3



GPS coordinates: 43.35378, -3.07035

By car, take the A8 heading to Santander and the exit number 130 to Santurtzi and Portua, after that follow the yellow signs to the port.


In order to improve services for cruise passengers, the Bilbao Port Authority has built at a cost of 1.9 million euros, a new maritime station, which has been in operation since early September 2010. The building is divided into several distinct areas including baggage check-in, luggage collection, waiting room, services and tourist office.

Three companies operate from the Bilbao Port:

Ibercruceros with the ‘Grand Mistral

MSC cruises with the liner ‘MSC Opera

Pullmantur with the liner ‘Empress

Getting there by taxi costs around 30€.

If you go by car the GPS coordinates are:

  • Latitude 43º 20' 48''N
  • Longitude 003º 01' 42'' W


Bilbao Pastries

There are pastries in Bilbao that you are not going to find in any other place: bollo de mantequilla (butter bun), carolina, pastel de arroz (rice cake) and the pastel Ruso (Russian cake)

The bollo de mantequilla (butter bun) is a traditional pastry that you will only find in Biscay. It´s been made here for more than 100 years. It´s made with a swiss bun filled with a delicate paste of sweet butter.

The carolina was created by a Bilbao baker as a birthday gift for her daughter Carolina. It has a puff pastry base with meringue on top painted with egg and chocolate.

The pastel Ruso (russian cake) is not exclusive of Bilbao but, is higher and fluffier, made of meringue and cream.

The pastel de arroz (rice cake) has no rice at all. It´s made of a pastry base forming a little casserole and creamy interior.

Biscay Gastronomy

Bilbao and Biscay are known worldwide for their cuisine.

Here you can find a short list of some of the traditional dishes of the Basque cuisine.

Potatoes, tomatoes and peppers didn´t arrive in the Basque Country until the XVIII century.

Before discovering America, Marmitako was made with water, fish and some kind of fat, mostly porks, and bread. 

According to the stories of the arrantzale, every member of the crew had to add a piece of bread to the dish during the preparation. The bread would then be removed once the dish is ready.

For 4-6 people:

  • 1 kg of tuna
  • 1 kg of potatoes
  • 3 green peppers
  • 1 onion
  • 4 cloves of garlic
  • 1 spoonful of chorizo pepper
  • 2 tomatoes
  • Virgin olive oil
  • Salt
  • 2 cayenne pepper
  • Chopped parsley


For the fish soup:

  • Leeks
  • 1/2 head and tuna skin
  • 1 l water
  • Salt
  • 2 sprigs of parsley


For the soup, put the leeks, the parsley and the head and skin of the tuna to boil in a pot with water and a pinch of salt. It should be ready in 20 minutes

Chop the onion, the tomatoes, the green peppers and the garlic and fry it in a pan with a bit of oil.

Once it is well poached, add the peeled and chopped potatoes and fry them for a couple of minutes

Afterwards, add the chorizo peppers and the cayenne peppers. Add the strained soup. Leave the heat on until the potatoes are cooked. This should take 15-20 minutes. After that, add the diced tuna. Boil it for another three minutes, add salt and parsley, leave it to rest for one minute before serving.

The Porrusalda is a soup made with leeks, pumpkin and potatoes. It´s a well-known dish of Basque cuisine and a good choice during the winter. Depending on the region, people may add other ingredients such as carrots, garlic, cod or pork.

For 4-6 people:

  • 6 leeks
  • 3 potatoes
  • 1 onion
  • 2 carrots
  • 2 chicken skeleton
  • Water
  • Olive oil
  • Salt
  • Parsley

To make the soup, put the chicken bones in a pressure cooker with a lot of water. Add the parsley and a pinch of salt and cook for 4-5 minutes once boiling starts. Degrease the soup, coat it and set it aside.

Peel and chop the onions and fry over a low heat with a bit of oil, without letting them get brown. Pour the soup and add the clean, chopped leeks. Add, the carrots and the peeled and chopped potatoes. Salt it and leave it to cook for 18-20 minutes. Serve the Porrusalda in a bowl.

The "gupilada", which is the act of moving the cod casserole, is the rite that defines "Pil Pil". In this way, the previously desalted and boneless fish releases gelatin, this thickens with the oil, water and garlic, forming a fine sauce.


For 4 people:

  • 4 slices of unsalted cod
  • 5 garlic cloves
  • 1/2 cayenne pepper
  • 300 ml. of virgin olive oil

Place the oil on a low and wide stewpan. Peel and fry the garlic. When brown, take them out and set them aside. Clean the cayenne pepper and cut it in four pieces, fry for a bit and then set them aside.

In the same oil, fry the cod slices (first with the skin upwards). Fry each side for four minutes and put them aside. Put the serum they release into a bowl.

Move the oil to another bowl and leave the cod to cool down for a bit.

With the help of a strainer, gently mix the warm oil with some of the cod serum. Pour it little by little until the “Pil Pil” sauce is thick. Afterwards, add the cod and heat it.

When the oil is warm, put a bit in the casserole with a bit of the cod serum and mix it with a strainer moving it softly. Add the rest of the oil little by little. When half the oil has been added, add the rest of the serum without stopping the strainer. Add the rest of the oil, keep moving until the pil pil is thick. Add the cod and heat it.

Serve the cod slices with the sauce and decorate it with the garlic and Cayenne peppers.

The Canutillo is made with puff pastry and cream.

For 4 people:

  • Puff pastry
  • Cream
  • Icing sugar


Spread the puff pastry out on a working surface until thin. To give them some shape, roll them on thin metallic tubes while leaving the extremities open. Place them in the oven. Remove from the oven once they are ready and remove the tubes.

Serve them hot, filled with cream and covered in icing sugar.

  • sheep milk
  • rennet

If it's raw milk first, it is necessary to boil it. Wait until it has cooled to the recommended temperature by the rennet manufacturer.

If the milk is pasteurized, heat it until it reaches the desired temperature


In a pan, put the rennet (6 drops per person) and add the milk. Wait a while until it solidifies in the fridge. Once cool it will be ready to eat.

  • sheep milk
  • rennet

If it's raw milk first it is necessary to boil it. Wait until it has cooled to the recommended temperature by the rennet manufacturer.

If it is pasteurized milk, heat it until it reaches the desired temperature.

In a pan, put the rennet (6 drops per person) and add the milk. Wait a while until it solidifies and leave it in the fridge. Once cool it will be ready to eat.


The sukalki is a dish made with meat and potatoes.

The meat must first be sautéed to create a protective layer, this way it doesn´t lose its juices during the cooking.

In the summer, the sukalki is a favourite dish at many parties. Competitions involving families, friends and food societies are organised to pick out the winning sukalki dish. Essentially, all those who love Basque cuisine join in.

The idea is to create a team event, taking place outside one’s home which involves high-quality food products to create exquisite dishes. Every year, there is a big effort to improve the quality of the dishes.

For 4 people

  • 2 red onions
  • 1 green pepper
  • Half a leek (optional)
  • 1 small carrot
  • The pulp of chorizo peppers
  • 1-1,5 kg Zancarron beef
  • 1 glass of white wine or splash of cognac
  • 1,5 kg small potatoes
  • olive oil and salt
  • Chop and fry the onions.


The day before, leave the chorizo peppers to soak.


Add a chopped up green pepper, the leek and the carrot. Once everything is poached add the chorizo peppers. Leave to fry for a while.

Add the large chopped beef pieces and add the wine or the cognac.

Add the beef (chopped in big pieces). Fry to seal the meat and add the wine or cognac. Boil.

In a pressure cooker, leave to cook for 3 hours until the meat is tender. Generally, it is not necessary to add water because the meat releases its own juices. If you have to add water, add a very small amount.

Remove the meat and grind the vegetables. Remove the fat and nerves from the meat and chop it into small pieces. Put it again in the pan. 

Cut up the potatoes and puncture them with a fork. Add to the pan and boil them very gently. Once the potatoes are half cooked, add the salt.

Leave it rest for 10-15 minutes.

For 4 people

  • 1 kg. Hake kokotxas
  • 3 garlic cloves
  • 1 chili pepper
  • 1 tablespoon flour
  • 1 white wine glass
  • water
  • virgin olive oil
  • salt
  • chopped parsley

Clean the kokotxas (kokotxas is the fleshy underpart of the fish jaw) thoroughly and cut the extra skin. Spread them on a clean cloth to dry. Salt them and leave them aside. Pour two fingers worth of water in a casserole and add a sprig of parsley, some salt and the kokotxas. Leave it to cook.

Peel and laminate the garlic and chili and fry them in a wide pan with some oil. Cook over low heat and ensure the garlic doesn’t become too brown. Remove the garlic and chili and set it aside in a bowl.

Add to the pot, a spoonful of flour and sauté well. Pour a glass of white wine and a little broth.

Stir well, and then add the chopped parsley and the kokotxas. Cook for 2-3 minutes. At the last minute sprinkle the chopped parsley and confited garlic and chili. Serve hot.

Also known as Angulas a la bilbaina, it is served in a clay pot with garlic and chili.

  • 250 grams of eels
  • Virgin olive oil
  • 1 garlic clove
  • 1 cayenne pepper

Place in a small clay pot, some virgin olive oil along with a sliced up clove of garlic and a piece of chili over high heat. When it boils, add the 250 grams of eel, which should be stirred continuously with a wooden fork. After a short boil, serve directly in the pan.

The fresh ink is a poison that loses its neurotoxic action on heating during cooking.

About the size of the squid there are many discussions in the field of gastronomysince, some prefer smalland other large or begiandissliced.

For 4 people:

  • 16 squid
  • 2 slicesof bread
  • 3 onions
  • 2 clovesof garlic
  • 1 cupketchup
  • Inkenvelopes1-2
  • 1 glass ofwhite wine or txakoli
  • water
  • extra virginolive oil
  • salt

Put the bread to soak with white wineAllow to soak it upSet it aside.

Clean the calamari and reserve tubes, tentacles, fins and inkStrain and reserve the ink.

Chop the tentacles and fins and sauteDrain and reserve the filling.

For the sauce, chop the onions and the garlic. Fry in a pan with a little oil. add salt.  Add the tomato sauce, slices of bread soaked and inksPour a little water and cook over low heat for 15 minutes. Blend the sauce and pour it into another pot (if it is thick light it with a little water).

Salt the little squid tubes and fillPut them in the sauce pancover and cook for 20-22 minutes over low heat.  

The sokonusko is the traditional nougat in Bilbao

It has three colours: white, beige and black, originating from the three pralines that it is made from. 

  • White, with slightly roasted almonds and a white cover, 
  • Beige, with roasted almonds covered in milk,
  • Black, with roasted almonds and dark chocolate. This is lined with another chocolate coating.

Bacalao a la vizcaina is a dried cod dish which was discovered by the arrantzales or Basque fishermen, centuries ago while they were whaling on the cold banks of the North in Newfoundland and Iceland. Due to the large distances, these fishermen had to travel, methods of preservation had to be used to prevent the fish from going off. They achieved this by salting the fish. Thanks to this, dried cod has become a common dish in most Basque ports including Bilbao.

For 4 people:

  • 4 cod loins 
  • 1 dl of olive oil

For the sauce Biscay:

  • The pulp of ten choriceros peppers
  •  8 onions (4 red and 4 white)
  • 4 cloves of garlic
  • 50 gr of bacon
  • Salt

Place the unpeeled garlic cloves in a clay pot with the cod, confit for four minutes. Remove and reserve separately. If the cod is pre-salted, ensure that you desalinate it by putting it in cold water for 36 to 48 hours and change the water several times.

In the same pan, add the ingredients which constitute the sauce (onion, garlic and bacon) and fry over moderate heat. When everything is very tender, add the meat and leave the peppers to fry for another 20 minutes.

If the sauce is dry, add fish stock. Check the salt levels. The sauce should be light.

Place the cod loins in the sauce, giving a slight boil and serve.

Whether you want to savour local basque cuisine or enjoy your favourite food, you will not be disappointed dining out in Bilbao: the city is home of many diverse restaurants!

Traditional restaurants and Tapas Bars, serving authentic Basque Country food are well represented in Bilbao. So don’t miss the Basque Cuisine specialties including fried fish, meats, tortillas (omelette) and codfish (bacalao). Apart from Spanish-style restaurants, central Bilbao offers other dining alternatives from Chinese to German and Mexican restaurants.

You will also find other cuisines and restaurants catering for all tastes and budgets. Arabic, Chinese, Mexican cuisine… the choice is yours!

Around the hotel you may find:

Restaurante Artebakarra

Carretera Derio-Mungia, km14 Derio tel. 94 454 1292

Derio tel. 94 454 1292

Derio tel. 94 454 1292

With a large parking, gardens and txakoli wine from their own vineyards.

Restaurante Oso Pardo

Gorbea Kalea,3 Derio tel. 94 454 0027

Asador Taskas

Parq. Empr. Aeropuerto (E.S. Avia) Derio tel. 94 674 1210

Taberna Pozgarri

Gernikako Arbola etorbidea,4 Derio tel. 94 454 3599

Restaurante San Isidro

Mungialde Etorbidea,25 Derio tel. 94 454 0798

Restaurante/ Cervecera Eneperi

Gibelorratzagako San Pelaio,80 Bakio te. 94 619 4065

Restaurante Urrutia

Aurrekoetxe Auzoa,11 Laukiz tel. 94 615 1367

Sidreria Andraka

Andraka Auzoa,14 Lemoiz tel. 94 687 9394

Sidreria Loiu

Zabaloetxe Etorbidea,18 Loiu tel. 94 453 0077

Restaurante Aspaldiko

Zabaloetxe Etorbidea, 14 Loiu tel. 94 453 1421


Located near the Guggenheim Museum, Etxanobe is sited inside the second iconic building, the Euskalduna Palace.

Palacio Euskalduna, 4 avenida de Abandoibarra, Bilbao tel: 944 421 07


A few steps from the Guggenheim Museum, Zortziko restaurant is situated in a 19th century mansion. Three dining rooms are decorated in a different style but all offer a pleasant atmosphere.  With one Michelin star this restaurant is considered to be one of the best restaurants in Bilbao.

Alameda de Mazarredo, 17, Bilbao tel: 944 239 743


Guria restaurant in Bilbao is a short walk from Euskalduna Palace.

Gran Vía 66, Bilbao tel: 944 415 780

A Table

A table is a stylish little restaurant located behind the Abando train station in Bilbao. The service is excellent and the atmosphere pleasant. The menu offers outstanding dishes from the French and Basque cuisine. The courses are amazing and served in very generous portions.

Maiatzaren biko, Dos de Mayo 18, Bilbao tel: 944 154 766

Casa Víctor Montes

Victor Montes is a cafe / restaurant located on the Plaza Nueva in the heart of the old Town (Casco Viejo). The place is well known for its excellent tapas (pintxos) and its collection of empty bottles that decorate the shelves.

Plaza Nueva, 8 Casco Viejo, Bilbao tel: 944 157 067

Urbe Restaurant, next to the hotel

The Urbe Restaurant offers traditional Spanish dishes and is opened every weekday from from 13.00pm to 16.00pm and from 20.00pm to 23.00pm. Saturdays and Sundays from 13.00pm to 15.30pm and from 20.00pm to 23.00pm. 

The Urbe restaurant offers a Menu of the day for lunch and for dinner, a la carte, weekend and kids menu. The restaurant menu changes every day to keep our dishes seasonal and fresh. For the menu of the day you can choose from:

  • 3 starters
  • 3 main dishes
  • 3 home-made desserts
  • 2 vegetarian options
  • Bread, water, wine & coffee


For more information call the restaurant on +34. 94 454 09 86


Bilbao's Old Quarter is one of the most important commercial areas in Europe featuring over 800 shops, restaurants and Tapas bars.

The quarter is particularly concentrated around the public square of Plaza Nueva. It is the largest covered City Market in Europe.

The Riverside Market is a must for anyone looking for fresh meats, bread, vegetables and other local produce.

Most shops in Bilbao are open from 10 am, with many shops taking a long break for lunch during the siesta hours, and reopening around 4 pm or 5 pm until as late at 8 pm.

Shopping hours are shorter on Saturdays while on Sundays stores are closed.

Central Bilbao is host to the "backbone" of Bilbao's commerce.

Department stores, traditional shops, smaller boutiques and international firms are all here.

Most of the city's shopping is centred around the Plaza Moyúa area, where the streets of Calle Rodriguez Arias and Calle Iparraguirre are lined with stores and boutiques.

Gran Via is home to department stores like  El Corte Inglés. On the other hand, high-end fashion stores and boutiques can be found in the Calle San Martin.

Most shops in Bilbao are open from 10 am, with many shops taking a long break for lunch during the siesta hours, and reopening around 4 pm or 5 pm until as late at 8 pm.

Shopping hours are shorter on Saturdays while on Sundays stores are closed.

Zubiarte is a modern commercial centre located in the centre of Bilbao, near the Guggenheim museum, where you will find plenty of shops and restaurants.

Most shops in Bilbao are open from 10 am, with many shops taking a long break for lunch during the siesta hours, and reopening round 4 pm or 5 pm until as late at 8 pm. 

Shopping hours are shorter on Saturdays while on Sundays stores are closed.

Every year, Bilbao offers a great selection of festivals and events appealing to both locals and visitors.

Bilbao Semana Grande is one of the most popular holidays and takes place during 15-24th August. It is also known as Aste Nagusia.

The first day of the holiday marks the day of the Virgen de Begona. Events are held in parks and other public places. The festival commences with a rocket shot in the Arriaga Theatre Square.

During the week there you are able to attend and enjoy concerts, parades, plays and festivals. Many of these events are free to attend. They are usually rounded off with fireworks in the night.

For more information or to book a stay click here

It is held between August 11th to 14th just outside of Bilbao, in the scenic Getxo area, around the Puerto Viejo de Algorta, with many fun and competitive sporting events, festivities based around food and drink, concerts and dancing, and a boat race.

The local La Magdalena Festival takes place each year on July 22nd and is held around the nearby village of Bermeo, which stands just 34 km / 21 miles from central Bilbao and includes sailing events between Bermeo and neighbouring villages along the Vizcayan coast, culminating in festivities at Mundaka, which continue well into the night.

For more information or to book a stay click here

The event takes place mid-July, held in the nearby village of Santurce, around 18 km / 11 miles from Bilbao, lasting just over one week, celebrating the patron saint of Santurce, la Virgen Del Carmen. Festivities include theatrical events, concerts and dancing, a boat race and plenty of hot food, including sardines - a local speciality.

 For more information or to book a stay click here

Aste Nagusia is a must for all those who wish to discover the festive spirit of Bilbao which, over a 10-day period, is transformed into a major centre of festivities and entertainment for people of all ages. The celebrations begin on the Saturday following the festival of Nuestra Señora de Begoña on August 15.

Read more>>

Another great event is the market of Santo Tomas. This festival is popular with locals as well as people from the surrounding areas, with an average of 300,000 visitors each year. 

The best turkeys, capons, fruit and vegetables from the "baserris" (farmhouses) of Vizcaya are also displayed on more than 300 stalls set up between El Arenal and Plaza Nueva. If it is your first visit to this fair, don't leave without first having tried a thallus with savoury sausage accompanied by a good glass of txakoli.

The event also features dances, parades and plays. 

For more information or to book a stay click here

The Bilbao BBK Live Festival is a rock and pop music festival, created in 2006 and that takes place in the summer in Bilbao. The event reunites national and international rock bands. It is set in mount Cobetas' Kobetamendi park at the beginning of July.

Read more>>

Bilbao Fantastic Film Festival takes place early May, with many film screenings and related events.

Read more>>

While we could think the traditional Basque sport - la Pelota - is the main sport in the Basque Country, football is the most popular competitive sport, followed by basketball.

The main basketball team is Bizkaia Bilbao Basket and they play at the Bizkaia Arena located in the Bilbao Exhibition Center (BEC).

In addition, other sports are well practised in Bilbao, as the location and the great landscapes offer many possibilities. Hiking is very popular as well as rock climbing in the nearby mountains. Water sports and especially surfing is practised in the beaches of Bakio, Sopelana and Mundaka, with worldwide championships.
Traditional Basque games are an exclusive attraction of the Basque country. The most popular games are "Pelota Vasca", "Cesta Punta" and "Pala", all played on a traditional Fronton (a wall). These games are also played in Argentina and France.

Sokatira (people pulling a rope from each side), is an Olympic game and Basque Country has a gold medal and worldwide recognition.

During the village fairs, the popular traditional Basque games are preserved and played. Some of their games include stone raising and wood cutting.

The largest football team is the famous Athletic Bilbao Club. They play at the San Mames stadium, called la Catedral del fútbol, which is Spain's oldest built stadium and seats 39,750. Athletic Bilbao Club was one of the founding members of the Spanish football league, La Liga, and has played in the First Division ever since - winning it on eight occasions.

Athletic Club, also commonly known as Athletic Bilbao, is a professional football club, based in Bilbao, Biscay, Basque Country, Spain.

They are known as Los Leones (The Lions) because their stadium was built near a church called San Mamés (Saint Mammes). Mammes was a semi-legendary early Christian thrown to the lions by the Romans. Mammes pacified the lions and was later made a saint.

The club has played in La Liga since its start in 1929. They have won the league on eight occasions. In the historical classification of La Liga, Athletic are in fourth place and one of only three clubs that have never been relegated from the Liga, the others being Real Madrid and Barcelona. In the table of Copa del Rey titles, Athletic is second only to FC Barcelona, having won the Cup 24 times. The club also has a women's team, which has won four championships in the Primera División Femenina.


Located in the municipality of Lezama, these facilities are the foundation of the Athletic Club and its philosophy. These training facilities are located 10 minutes away from the Holiday Inn Express Bilbao Airport.

More information >>

The Old Town, the Abando and the Licenciado Pozas area are great spots where you will find everything from ballet in the Bilbao theatre to trendy bars and clubs. The nightlife in Bilbao is really an experience so just have fun!

Teatro Arriaga - Teatro Arriaga is the main theatre in Bilbao. Here you can experience world-class opera, classical music, ballet, dance, performance and even zarzuelas (comic operas).
Contact details: Plaza Arriaga 1, Tel: 944 163 533

Euskalduna Palace - The Euskalduna Palace is a spectacular cultural centre with a concert hall seating up to 2,200 people. It hosts all types of musical events, from classical and opera to jazz and rap. Fridays are reserved for classical music performed by the Bilbao Symphony Orchestra.
Contact details: Avenida Abandoibarra 4, Tel: 944 035 000

Bilborock - Bilborock is a popular venue for concerts, films and theatre in what used to be a baroque church.
Contact details: Muelle de la Merced 1, Tel: 944 151 306

At night, the Old Town (Casco Viejo) becomes a popular meeting spot, so don't be surprised if you find it crowded. Most people meet to drink, usually, Kalimotxo (Coke and red wine) and have some pintxos (tapas) for dinner, going from bar to bar.

Cafe Boulevard - The Cafe Boulevard is Bilbao's oldest cafe with a stylish art deco interior.
Contact details: Paseo del Arenal 3, Tel: 944 153 128

Cafe La Granja - Cafe La Granja is a pleasant bar to meet local people decorated with a French style.
Contact details: Plaza Circular 3, Tel: 944 230 813

The Iruna - The Iruna is a Moorish style bar dating back to 1903.
Contact details: Jardines de Albia, Tel: 944 237 021

The Wicklow Arms - The Wicklow Arms is the meeting point for English speaking expats living in Bilbao. They meet mostly on Wednesdays and Fridays.
Contact details: 30 Calle Rodriguez Arias 30, Tel: 944 425 148

The Lounge Bar - Following a busy day, the Lounge bar at the Holiday Inn Express Bilbao is the perfect place to relax, unwind or catch up with friends, family or work colleagues. The Lobby Bar offers a fantastic range of hot and cold drinks including wines, beers and soft drinks, as well as snacks. Open from 11 am to midnight.

The Bilbao nightlife is teaming with clubs to dance the night away. Here are a few of our favourites.

Congreso - Congreso is a famous club in Bilbao, attracting international DJ stars.
Contact details: Muelle de Uribitarte 4, Tel: 944 247 382

Cotton Club - Cotton Club is an excellent Bilbao club with live blues and rock music.
Contact details: Calle Gregorio de la Revilla 25, Tel: 944 104 951

Distrito 9 - Distrito 9 is an ultra-modern club, with a strong gay presence, offering alternative dance music.
Contact details: Alameda de Recalde 18, Tel: 944 230 056

Somera Street - If you are searching for Basque nightlife and culture and want to know how the Basque youth enjoy themselves and party, then make sure you go to Somera street. This street, located in the old town of Bilbao is probably the place where most people aged between 20 and 35 meet to drink and have some 'pintxos' for dinner on weekends.

Bilbao is a brilliant place for live music. Visit some of the best venues and stay at the Holiday Inn Express Bilbao.

Kafe Antzokia - Kafe Antzokia is Bilbao's best live music venue with a wide repertoire from Basque music to international pop-rock bands, world music and reggae.
Contact details: San Vicente 2, Tel: 944 244 625

The Rock Star - The Rock Star is a nice star hosting local rock band.
Contact details: Calle Gran Via 87, Tel: 944 459 295

Astarloa - Astarloa offers a great range of live music in Bilbao
Contact details: Calle Astarloa 5

Visit Bilbao

Bizkaia, everything Iam

Bilbao Bizkaia Turismo