Josean strongly identifies himself with the word “muina”—Basque for core, heart, or essence—the soul of Nerua’s kitchen. He is a very sensitive chef and person and you can feel this very much in his cooking which is always very subtle but deep in flavours. His main focus were always ingredients which are sourced from his selected farmers within 15 km from the restaurant. The quality, purity, honesty, subtleness and minimalism are words that best describe his cooking philosophy. He has never put many ingredients into one dish, and through time he became even more minimalistic. His new dishes are normally made with only two or maximum three ingredients. The dishes may look simple, but the essence is invisible only to the eyes. Taste his dish and your taste buds will start dancing from pleasure. Josean is a great master who beautifully serves on a plate one or two objects, which contain a rich universe of flavours within them, caught in the juices and broths that in this period of his cooking accompany practically every dish. A beautiful example of this was also the first dish where he infused each tomato with the essence of one of the aromatic herbs. I could have only that one single dish and die from pleasure – so much freshness and intensity with such a subtle approach, everything else was a bonus – a beautiful journey through the typical ingredients of the region through Josean’s beautiful interpretations. Nerua was and still is one of my favourite restaurants. This was my second visit there (the first has been in 2015) and I am already looking forward to returning.

100% recomendable. Servicio y comida de 10. Comimos 4 menús degustación y tuvimos la suerte de estar sentadas con vistas al museo. Negativo solo puedo decir que tras una hora de haber comido las cuatro personas comenzamos a encontrarnos mal. Lo comentamos con el restaurante y no recibimos la respuesta que se espera de un restaurante de esta categoría. Aún así, volvería a repetir.