Like its name indicates, the Guggenheim Restaurant is located inside the museum, which is a guarantee of quality.
It is a restaurant with creative cuisine but with a very traditional base, that is, the ingredients are easily recognizable by our palate, without too many frills, except for the marvelous presentation.
The best example is found in the “low temperature egg” that I had the pleasure of tasting last week: it is a simple egg over a light base of smashed potatoes that is sprinkled with red onion soup. Or, like the waiter explained to me, a Spanish omelet in three stages. Like I say, the idea is simple, but the result is extraordinary.