The renowned Basque restaurant at Bahía del Duque hotel welcomes the autumn season with exciting new culinary creations, offering a menu shaped by fire, tradition, and flavours that captivate the senses
Sua—meaning fire in Basque—once again delights diners with a refreshed menu. Staying true to its essence as a Basque restaurant specialising in charcoal-grilled cuisine, it combines top-quality ingredients with techniques that transform them into smoky, unforgettable flavours. Every dish is born from the flames. At Sua, fire represents creation, transformation, and flavour, becoming the thread that ties together a dining experience rooted in authenticity.
Fire as the heart of the experience
Sua’s philosophy remains unchanged: premium ingredients transformed with techniques that highlight their aromas and flavours. More than a complete reinvention, this menu is an evolution—refining what already existed while keeping fire as the absolute star.
From prime cuts of meat to fresh vegetables and select fish, every dish reflects the fire’s power to elevate raw produce. The chef’s mastery of charcoal-grilling lends depth and authenticity, turning every bite into a sensory experience.
Starters that awaken the senses
Guests can begin their meal with a variety of starters where tradition meets innovation. Highlights include:
- Confit piquillo peppers from Navarra: simple, delicate, and full of flavour.
- Roast avocado, dried tomato vinaigrette, green salad, and pistachio—a signature dish that remains a favourite.
- Grilled portobello carpaccio, black garlic and hazelnuts, or sea bass tartare, avocado, lime, and sesame oil—dishes that balance freshness with sophistication.
Each starter is carefully crafted to whet the appetite while showcasing Sua’s distinctive smoky aromas.
Charcoal-grilled meats: the essence of Sua
If there’s one ingredient that defines Sua, it’s meat. This season, the restaurant expands its offering with the addition of boneless Frisona ribeye steak, complementing other iconic cuts such as:
- Bone-in ribeye, dry-aged for 30 days
- Secreto ibérico (upper loin cut of Iberian pork)
- Milk-fed lamb shoulder, roasted in its jus
Every cut, grilled to perfection over the flames, reflects both respect for tradition and a pursuit of excellence.
Fish and vegetables with character
The fire doesn’t just enhance meat—it also elevates seafood and vegetables. Dishes such as grilled Atlantic sea bass fillet, Sua-style cod, and roasted grilled octopus, potatoes and pickled piparra showcase the sea’s produce at its finest.
For vegetable lovers, the menu features dishes full of freshness and character, including seasonal vegetables grilled with extra virgin olive oil, Mendavia asparagus, green salad and truffle mayonnaise, and roasted pumpkin, hummus, avocado cream, and red Berry & pine nut vinaigrette—all bearing Sua’s unmistakable touch.
Rice dishes to share
The menu also includes generous options designed for sharing, such as mixed paella (meat and seafood), seasonal mushroom risotto with almond milk or paella with grilled km 0 vegetables. Each rice dish embodies the restaurant’s perfect balance between culinary tradition and expert technique.
A unique experience around fire
Sua offers a warm, elegant setting where guests can savour authentic Basque cuisine. Here, fire embraces everything—from the choice of ingredients and cooking methods to the atmosphere of the dining room. The new menu surprises with its variety, versatility, and balance between iconic dishes and exciting new creations that further elavate the offering.
“Whether it’s meat, fish, vegetables, or rice, Sua’s cuisine impresses with unique smoky flavours thanks to our charcoal-grilling technique,” says Emanuele Aspromonte, Food & Beverage Manager at Bahía del Duque.
Dining at Sua is a journey through flavour, forming part of the rich culinary universe of Bahía del Duque. The hotel offers an exceptional gastronomic selection, from the Michelin-starred experience of Nub and contemporary Japanese cuisine at Kensei, to the international concept of Upalupa Moments & Tastes, alongside La Brasserie by Pierre Résimont with its refined Franco-Belgian flair, the exquisite Italian dishes of La Trattoria, and the fresh market cuisine of Alisios Market Food.