The Bilbao Renaissance

A Spanish backwater forges ahead in cuisine and architecture
Bruce Schoenfeld
Issue: December 15, 2004

There are perfectly serviceable cafés inside art museums all around the world, and serious restaurants in a few. And then there is Restaurante Guggenheim Bilbao. Just as Frank Gehry's titanium-sheared creation is an architectural departure from other museums, the Guggenheim's restaurant stands apart from other museums' dining halls.

For the full article, check out the new issue of Wine Spectator, on newsstands December 15, 2004.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories