El Globo
Parmesan Dusted Ham Rillette
Idiazabal Cream Tartelette with Walnut and Apricot
Sheep Cheese with Balsamic Onion Jam
Salt Cod Gratinee
Sepia Gratinee
Mullet Gratinee with Paprika
Crunchy Morcilla with Raisins
Baby Squid with Leeks
Heritage Iberico Sandwich
Americano
Gateau Basque
Perhaps the most well known place for pintxos in Bilbao it was after three days in Bordeaux that a visit to Bar El Globo was made, and although an 18h30 arrival found the indoor space near filled to capacity the service could not have been more friendly as more than a dozen bar bites complimented a sizable menu of made-to-order plates.
Operating more like a proper ‘restaurant’ than a place to simply grab a drink or snack, there is little doubt that much of El Globo’s praise is generated by multi-lingual menus plus an abundance of advertisement, but with marketing set aside the experience still feels quite local and authentic, the majority of patrons speaking Spanish and most of them likely fresh off a long day at work.
Slightly more expensive than Gatz or Irrintzi, yet at the same time going the extra mile to plate certain items and return them to the kitchen so that they could be enjoyed warm, it seemed completely irrational not to start with an acorn-fed Iberico finger sandwich presented for just two Euros, the following gratinees of squid and baccala both re-emerging from the kitchen moments later all creamy, salty, and hot.
So impressed by the cod that mackerel topped in paprika immediately became a ‘must,’ round two additionally featured lightly breaded tentacles of squid atop pan seared leeks, the balance shifted a little bit too far to the latter while housemade blood sausage was presented as a funky breaded nugget with subtle notes of sweetness provided by chopped dried fruit.
Opting next for two cheeses, both sent to the kitchen for heat while I heeded the server’s advice to try soft ham dusted in Parmesan, those harboring a love for Idiazabal would do well to order multiples of the tartelette topped in walnut and apricot, the melty Sheep’s cheese unfortunately suffering a similar fate as the calamari as it got lost in the balsamic and onion liberally dolloped on top.
A long day already in the books with more yet to come, imagine my shock when a made to order Americano proved better than most coffee at France’s fine dining Meccas, the custard centered Gateau Basque an equally pleasant surprise as the sizable slice was served warm with crème Anglaise for less than a 500ml bottle of mineral water’s cost.
http://www.barelglobo.com/