OLiO
At OLiO, Abel Corral pays tribute to local producers. His dishes combine authenticity and creativity in his quest to stimulate the senses of our diners. Quality, local raw materials, and seasonal products are his hallmarks.
With chef Nelson Da Silva from the French restaurant Les Voisins, they create a menu that maximizes the Basque culinary experience, adding a touch of “savoir faire” to their preparations.
In that corner of the senses, where oil, art, and excellence merge into a symphony of flavors. This is the haven of gastronomic delight, where every dish is a masterpiece, meticulously crafted by the expert hands of Abel Corral in collaboration with Nelson Da Silva.
Together, they celebrate the richness of Basque-French cuisine with an unparalleled je ne sais quoi. At Olio, oil is the common thread of an experience where passion for culinary art and love for fine dining intertwine in a feast for the senses.
Authenticity and creativity
To stimulate the senses of our diners with quality local raw materials and seasonal products are his hallmarks. And all of this, accompanied by carefully selected wines from the best vineyards of each Designation of Origin.
