A local’s guide to Bilbao, Spain: home of the Guggenheim – and so much more

Gaizka Zuazo, director of the city’s school of design, knows where to find the best steaks, late-night bars and post-industrial cool

Bilbao is probably not the ideal city for vegetarians as we do eat an awful lot of meat, especially the famous chuletón or T-bone steak. The meat is dry-cured for 40-60 days and then served with your own mini-barbecue on the table, so you can cook it to your taste. For an particularly good chuletón, go to Sugarra in the old city. Those who prefer fish should head for La Lonja de Olabeaga on the banks of the Nervión River.