1Casco Viejo Wander Walk
The old town's seven medieval streets (Siete Calles) radiate from Plaza Nueva, start there before the crowds arrive.
Bilbao splits into three clean days: the Casco Viejo's seven medieval streets, the Ribera market and Plaza Nueva pintxos to start; the Guggenheim, Calatrava's glass bridge and a golden-hour funicular up Artxanda for the modern city; then the metro out to Getxo for the world's oldest transporter bridge, Algorta's fishing lanes and a beach walk to finish. Everything runs on foot and metro, and the eating is the co-headliner throughout.
The old town's seven medieval streets (Siete Calles) radiate from Plaza Nueva, start there before the crowds arrive.
Bilbao's Gothic cathedral, its cloister quieter than the market bustle two blocks away.
One of Europe's largest covered markets, right on the Nervión, graze the stalls for a light lunch among locals shopping for dinner.
Climb the steps behind the old town for the Marian basilica and a rooftop view over the Casco Viejo's rooftops.
Classic pintxos bar on Plaza Nueva since 1940, the bacalao and anchovy skewers are the ones to order.
Santiago Calatrava's glass footbridge, walk it and look back for the Guggenheim framed against the hills.
Refined pintxos on Plaza Nueva with a rotating counter of small hot dishes, a step up from a standing bar.
A century-old funicular up to the ridge above the city, time it for golden hour, when the whole estuary glows.
A real Basque sagardotegia, cider poured from the barrel, txuleta and cod, a ritual worth doing once here.
Take the metro from Casco Viejo to Areeta, about 25 minutes, the easiest way out to the coast without a car.
The world's oldest transporter bridge, a UNESCO site, ride the hanging gondola across the Nervión mouth for a couple of euros.
Cobbled fishing lanes and colourful boat-shed doors above the harbour, the Basque coast at its most lived-in.
A wide crescent beach right below the port, walk the promenade or dip your feet if the September water tempts you.
Basque classics on a hillside terrace above the city, a fitting last dinner with Bilbao spread out below.
The Basque bar-top art form: one great bite per bar, standing, with a short pour of wine or txakoli beside it.
Salt cod al pil-pil or a la vizcaína, the two mother sauces of Basque cooking.
A char-crusted aged beef chop and the sagardotegia ritual of catching cider mid-stream from the vat.
The burnt-top cheesecake the world borrowed from this region. The plan does not book a slice; ask Robin to add a dessert stop and it will.
No. Days 1 and 2 are on foot, and day 3's coast runs on the metro, 25 minutes from the old town to Areeta. A car in Bilbao is a garage fee with no upside on this plan.
The Guggenheim ticket for a morning slot, and the cider-house dinner, where the barrel ritual seats fill. Pintxos bars are never booked; they are stood in.
Bilbao's airport is 15 minutes out; the airport bus runs to the center every few minutes and a taxi is a short, flat ride. No car needed at either end.
For the city plus one coast day, yes. What it cannot hold is the wider Basque country: San Sebastián's beach and bar streets, the Gaztelugatxe hermitage, and the Rioja Alavesa wine towns each want a day of their own.
Order a drink, ask for the pintxo you want rather than grabbing cold ones off the bar, keep your napkins and your tab at the same counter, and move on after two or three. The crawl is the meal.
Give Getxo a real lunch in Algorta's old port and let the beach walk follow it; the coast day deserves the same eating standard as the city days.
The stone causeway to the island hermitage is the Basque coast's signature walk; go early, count on the stairs, and pair it with the fishing town of Bermeo for lunch.
An hour east, La Concha's crescent beach and the old town's bar streets make the classic add-on; do it as a long day trip by bus, or end the trip there entirely.
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