Editing Bilbao (section)

=== Cuisine ===
{{see also|Basque cuisine}}
[[File:Bacalao Vizcaina (Marugán).jpg|thumb|right|Biscayan-style cod]]
Traditional Bilbao dishes are centred around products from the sea and the estuary, such as [[European eel|eels]] and [[Atlantic cod|cod]]. For the most part Bilbao shares its original gastronomy with that of the province of [[Biscay]], including dishes such as ''bacalao al pil pil'' (cod fish cooked with olive oil, garlic and guindilla peppers), ''bacalao a la vizcaína'' (salted cod with Biscayan sauce, mostly made of ''choricero'' peppers and onions), ''merluza en salsa verde'' (hake fish with [[green sauce]]), ''chipirones en su tinta'' ([[Squid as food|squid]] served with [[Cephalopod ink|its own ink]]), ''morros a la vizcaína'' (beef snouts with Biscayan sauce), ''revuelto de perretxikos'' (scrambled eggs with mushrooms) and desserts such as ''canutillos de Bilbao'' (puff pastries filled with custard or chocolate), ''[[Pantxineta]]'' (puff pastries filled with custard and almonds), [[rice cake]]s and ''bollos de mantequilla'' (butter buns).

Bilbao, as other [[Basque Country (greater region)|Basque]] cities, is known for a variety of appetizers and snacks, being prominent among them the ''[[Pincho|pintxos]]'', which are typically eaten in bars and that consist of small slices of bread on top of which is placed an ingredient or mixture of ingredients, generally of many different types and usually including elements typical of Basque cuisine. Other snacks include ''rabas'' (fried or battered calamari rings, usually served with lemon slices), [[Spanish omelette]] (omelette made with eggs and potatoes, sometimes including onions and peppers), ''{{lang|es|txampis}}'' (stuffed mushrooms), ''triángulos'' (Bilbao-style sandwiches),<ref>{{cite news |last=Basabe |first=Nere |date=27 November 2013 |title=Culto a los triángulos de Bilbao |url=https://elviajero.elpais.com/elviajero/2013/11/19/actualidad/1384888329_411290.html |work=El País |access-date=9 September 2018 |archive-date=9 September 2018 |archive-url=https://web.archive.org/web/20180909185119/https://elviajero.elpais.com/elviajero/2013/11/19/actualidad/1384888329_411290.html |url-status=live }}</ref> ''gildas'' (one or more olives, a ''guindilla'' pepper and an anchovy joined together with a toothpick).

As for beverages, typical from the region is the ''[[txakoli]]'', a [[white wine]] usually drunk as an [[Apéritif and digestif|apéritif]]. Biscayan ''txakoli'' (''[[Bizkaiko Txakolina]]'') is a protected {{Lang|es|[[Denominación de origen]]}} for the white wine produced in the province of Biscay and it is usually served in Bilbao. Also typical are [[cider]], ''[[patxaran]]'' ([[sloe]]-flavoured liqueur) and [[Rioja (wine)|''Rioja'' wine]].

There are many restaurants and bars who serve these dishes and beverages, especially around the [[Casco Viejo]] quarter. ''[[Txoko]]s'' are also a very popular institution in Bilbao, as in other Basque cities and towns. Bilbao, and the province of Biscay as a whole, is one of the spanish cities with a greater number of recognized restaurants by the gastronomic guides, among them several Michelin-starred restaurants.