Dining in Basque Country!

Akua di Bilbao is a Spanish Tapas restaurant featuring many standards from Basque cuisine. Whilst it is mainly a Tapas restaurant standard mains are also served. The Tapas plates here are all very generous in size and big enough to be shared, unlike the mini plates that are traditionally served in Tapas bars through out the world.

The Tapas can be enjoyed any time of the day, with a few drinks, or as entrees to a full meal. The excellent list of Spanish wines by the glass, makes Akua a perfect place for sipping and snacking.

Whilst the fare is mainly traditional they are sometimes with a modern twist. The excellent Albondigas [meat balls] are an example as they come with French Fries [very good crunchy ones] in a thick rich very tasty gravy which also proves excellent for dunking of the chips at the end.

Chanpignons con Bacon [pictured] is a plate of mushroom heads topped with finely minced garlic and crisp bacon shards. The Croquettes can be ‘de Huevo’ with béchamel and egg or ‘de la semana’ with bechamel and mushrooms. Tortilla de Patata is the traditional Spanish potato omelette. Chopitas are grilled baby squids, done Malaga style.

Black Mussels are served with a light tomato and chilli sauce. Almejas a la marinara are clams in garlic, olive oil and parsley. Gambas a la Plancha are ptawns grilled in olive oil and sea salt [choose 6 or 12] whilst Gambas al Ajillo are peeled shrimps in garlic and olive oil.

Patatas Bravas are potatoes first boiled then fried served with a spicy sauce, whilst Patatas Fritas are crunchy French Fries sprinkled with parmesan. Pikillo Rolleno de Carne is a Paprika stuffed with beef and onion. Pisto a la Bilbaina are slow cooked vegetables with scrambled egg.

Ordering a number of contrasting tapas is the best way to experience this cuisine.

The ultimate entrée for the experienced ‘foodie’ is to order one of the three Jamon offerings, Spanish ham from the wild black pigs raised in the forest on a diet of acorns.

On a hot day there is no more pleasant starter than the traditional soup, Gazpacho, an icy cold blend of tomatoes and vegetables. Salads can be Chicken or Shrimp, or a special of greens, apple, goat cheese and truffle oil.

For mains there is a choice of three different Paellas; Seafood, Chicken & Vegetable or just plain Vegetarian. Other mains include Steak, Pork and Fish. Barramundi can be with sautéed rice and the Mexican veracruz sauce [tomato based with garlic, onions and peppers] or with baked potato and Bilbaina sauce a Basque special green sauce with asparagus, peas and eggs. Tuna can be grilled and served with mixed vegetables or caramelized onions.

Beef Tenderloin is with a paprika confit and fries or with blue cheese sauce and baked potato. The Pork Tenderloin is on a skewer with paprika and zucchini, drizzled with an onion sauce.

For the tables of mixed customers there are also a few Asian dishes. Sweet Chilli Prawns, Grilled Tuna with sesame seeds and soy, or a Chicken Balado with sweet chilli as well as a few Nasi Goreng options.

A selection of standard pasta [spaghetti or fusilli] dishes round off the international aspect of the menu.

All in all a pleasant well run restaurant that it is a pleasure to visit, tasty food at reasonable prices.



Restaurant : Akua.

Address        : Jln. Pemelisan Agung 27, Jimbaran.

Telephone  : 709.071.

Open                           : 08.30 a.m. to 11.30 p.m., daily.

Non-smoking Area       : Inside.

Smoking Area     : Outer terrace.

Parking          : Large area beside restaurant.

Price                             : Rp. 400,000 for two [+ drinks].

Credit Cards        : Visa, Mastercard.

Food                            : Spanish.

Wine                            : Good Spanish list, glass/bottle.

Service           : Attentive.

Atmosphere          : Relaxed, with sea breezes.

Overall                       : Excellent value and taste.


Reviews that appear in Bali Advertiser are based on actual visits to the establishments listed, without the knowledge of the restaurants, and are not paid for by the individual restaurants.

Opinions expressed here are those of Gerry Williams and not necessarily those of Bali Advertiser. Gerry Williams attempts to write from a ‘typical’ diner’s perspective and, whilst quality of food is the most important criteria overall, value for money is the real measuring stick.

Copyright © 2019 Gerry Williams