Renowned Bilbao chef Fernando Canales has been appointed as the new head of the kitchens at the Palacio Arriluce Hotel in Getxo. Succeeding Beñat Ormaetxea, Canales will introduce a culinary concept that pays homage to local produce, Basque tradition, and "contemporary haute cuisine." The hotel stated that this appointment reinforces its commitment to "excellence, experiential luxury, and Basque gastronomic talent."
Canales will oversee both the Delaunay restaurant and the Bar Inglés, aiming to create "coherence" in a menu rooted in product, territory, and a modern reinterpretation of Basque cuisine. "We are proud to have Fernando Canales, whose career and gastronomic sensibility bring differential value," explained the hotel's general manager, Ander Elortegui.
The newly appointed chef expressed his enthusiasm: "Palacio Arriluce embodies elegance, history, and authenticity. For me, being part of this project is a wonderful opportunity to create a gastronomic proposal that is coherent with the surroundings, the product, and the essence of the place," said Canales, who previously closed his establishment known for its substantial sandwiches.
The new culinary direction aims to establish Palacio Arriluce as "an essential meeting point" by enhancing the guest experience through a fusion of excellent products, proximity, and a strong connection to the region. At Delaunay, the main restaurant, "great classics of Basque cuisine" will be revisited with a contemporary and elegant flair. Highlights include dishes such as 5 Jotas ham croquettes, Etxanobe-style ensaladilla, grilled octopus, and hake kokotxas.
The menu also features offerings like fish and seafood socarrat rice, Lekeitio fish soup, and black anglerfish. For desserts, guests can enjoy baked cheesecake and butter bun ice cream. The Bar Inglés will offer a more informal menu featuring high-quality products and recognizable recipes with Canales' signature touch, including items like the gilda codesa, salt-cured anchovies, a steak burger, the Arriluce sandwich, and desserts such as torrija with ice cream.
Fernando Canales (Bilbao, 1962) trained at the Leioa School and began his career in France. After an eight-year tenure at Goizeko Kabi, he opened Etxanobe at Bilbao's Palacio Euskalduna in 1998, a pivotal project in the evolution of contemporary Basque gastronomy. His accolades include the Euskadi Gastronomy Award, Chef Millesime, and the title of Ilustre de Bilbao.
With over three decades of experience marked by innovation and respect for ingredients, Canales also directs Etxanobe, Atelier Etxanobe, and La Despensa de Etxanobe, which have earned a Michelin star and two Repsol Suns. This new addition further solidifies Palacio Arriluce's position as "one of the premier gastronomic and hotel destinations," as a member of Leading Hotels of the World.
