El Globo

Bilbao, Spain · Abando

Traditional DiningBasqueTapas Bar

Insider Compass

An expert assessment built on data, context and gastronomic judgement.

6.84GOOD
7.8Plate
7.5Vibe
6.5Service
6.8Setting

RECOGNITIONS

Repsol 1 Sol

About El Globo

Since opening in the late nineties, El Globo has become a cornerstone of Bilbao's pintxo culture, earning a Repsol Sol and a reputation as one of the city's essential destinations for gratinated small plates. Chef Manuel Gómez and his brigade turn out market-fresh compositions that marry traditional Basque ingredients with precise technique—their txangurro gratinado is legendary, a rich crab gratin that's become something of a signature calling card. With two locations serving crowds of locals and travelers alike, this is pintxo bar dining at its most vibrant and unapologetically authentic.

Good to know

Arrive shortly after opening at 10am when the fresh pintxos start hitting the counter—you'll avoid the lunch crush and catch the gratins at their absolute best.

The chef

Manuel Gómez

Manuel Gómez trained at the Escuela de Hostelería en Galdakao, where he developed the foundational skills that would shape his approach to modern Basque cooking. Since taking the helm at El Globo, he's built a kitchen centered on gratinated pintxos that showcase traditional ingredients through precise technique and thoughtful composition. His work has earned the bar a Repsol Sol and recognition as one of Bizkaia's most awarded pintxo destinations, driven by a philosophy that respects Basque tradition while embracing refinement and creativity.