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Let us guide you 2018-04-10T11:15:14+00:00

Our history

The “Sacacorchos” opens its doors in April 2013 in the heart of Bilbao, with quality, variety and a careful service as signs of identity. Oscar (sumiller) y Diego (chef), with their experience and dedication manage to place it as one of the best and most renowned wine bar in Bilbao.

In January 2016, the ad hoc project was extended by adding a new part: The Cascanueces, a complementary concept to the original business that was created following the principles of the highest quality successfully applied previously and with the vocation to meet the shortcomings of “Sacacorchos”.

A varied menu, original and updated daily, in which seasonal products, taste and creativity predominate. Suitable for all tastes and perfect for sharing, the menu is completed with an adapted wine list and a professional attention, close and honest service that tries to offer the customers the perfect experience in the service.

Team

Team

Óscar

MAITRE – SOUMILLER

He imagined the project ad hoc before anyone else. He saw it and dreamed it. And launched it in 2013.

Maitre and Soumiller of the Zortziko Restaurant in Bilbao for more than 15 years, and many of those clients remember him exactly as he is: efficient, attentive and sharp, advising wisely on the best “wines”.

Today they come here looking for what they know Oscar is going to offer them.

Do you know the origin of the word “sommelier”? From Latin sumer-sumere, which means to taste, try and search.

He is tireless. He travels wineries and wines with passion, and he always finds what he looks for.

The secrets are sought and Oscar shares them. Come closer, ask for a piece of advice and I’m sure you’re be surprised.

Óscar

MAITRE – SOUMILLER

He imagined the project ad hoc before anyone else. He saw it and dreamed it. And launched it in 2013.

Maitre and Soumiller of the Zortziko Restaurant in Bilbao for more than 15 years, and many of those clients remember him exactly as he is: efficient, attentive and sharp, advising wisely on the best “wines”.

Today they come here looking for what they know Oscar is going to offer them.

Do you know the origin of the word “sommelier”? From Latin sumer-sumere, which means to taste, try and search.

He is tireless. He travels wineries and wines with passion, and he always finds what he looks for.

The secrets are sought and Oscar shares them. Come closer, ask for a piece of advice and I’m sure you’re be surprised.

Óscar

MAITRE – SOUMILLER

He imagined the project ad hoc before anyone else. He saw it and dreamed it. And launched it in 2013.

Maitre and Soumiller of the Zortziko Restaurant in Bilbao for more than 15 years, and many of those clients remember him exactly as he is: efficient, attentive and sharp, advising wisely on the best “wines”.

Today they come here looking for what they know Oscar is going to offer them.

Do you know the origin of the word “sommelier”? From Latin sumer-sumere, which means to taste, try and search.

He is tireless. He travels wineries and wines with passion, and he always finds what he looks for.

The secrets are sought and Oscar shares them. Come closer, ask for a piece of advice and I’m sure you’re be surprised.

Diego

COOK ENCHARGED OF AD HOC

“Multitasks” chef catering entrepreneur from Bilbao, in charge of the “ad hoc project”.

He left the Artxanda Catering School as the first of his class, and continued looking for experiences to develop as a restaurant and catering chef, kitchen teacher, methods and products researcher, hotel and restaurant culinary consultant, and even as a private cook in his entrepreneurial project “Le Cordon Basque”.

Formed in the heat of several restaurants with Michelin stars, such as Azurmendi, Kabuki, El Patio (Martín Berasategui), Zortziko or Casa Julio, he works carefully, with quality and creativity. His 5 years in the faculty of Industrial Engineering are noticed: he organizes and makes the experiences work.

He looks for the essence: good environment, good products and the pleasure of showing them.

Diego

COOK ENCHARGED OF AD HOC

“Multitasks” chef catering entrepreneur from Bilbao, in charge of the “ad hoc project”.

He left the Artxanda Catering School as the first of his class, and continued looking for experiences to develop as a restaurant and catering chef, kitchen teacher, methods and products researcher, hotel and restaurant culinary consultant, and even as a private cook in his entrepreneurial project “Le Cordon Basque”.

Formed in the heat of several restaurants with Michelin stars, such as Azurmendi, Kabuki, El Patio (Martín Berasategui), Zortziko or Casa Julio, he works carefully, with quality and creativity. His 5 years in the faculty of Industrial Engineering are noticed: he organizes and makes the experiences work.

He looks for the essence: good environment, good products and the pleasure of showing them.

Diego

COOK ENCHARGED OF AD HOC

“Multitasks” chef catering entrepreneur from Bilbao, in charge of the “ad hoc project”.

He left the Artxanda Catering School as the first of his class, and continued looking for experiences to develop as a restaurant and catering chef, kitchen teacher, methods and products researcher, hotel and restaurant culinary consultant, and even as a private cook in his entrepreneurial project “Le Cordon Basque”.

Formed in the heat of several restaurants with Michelin stars, such as Azurmendi, Kabuki, El Patio (Martín Berasategui), Zortziko or Casa Julio, he works carefully, with quality and creativity. His 5 years in the faculty of Industrial Engineering are noticed: he organizes and makes the experiences work.

He looks for the essence: good environment, good products and the pleasure of showing them.

Gaizka

CHEF

Chef encharged of the cooking process.

He is, in himself, the result of the fusion that applies to the kitchen: trained in the School of Hospitality of Artxanda, he has worked for  all kinds of restaurants , always learning from the best: Boroa (a Michelin star), Lu ‘ um (vegetarian), Baita Gaminiz (traditional), Kuma (Japanese), Bascook, Kikara …

You  will be surprised: he is very young, but he knows all the secrets of all culinary art.

Gaizka

CHEF

Chef encharged of the cooking process.

He is, in himself, the result of the fusion that applies to the kitchen: trained in the School of Hospitality of Artxanda, he has worked for  all kinds of restaurants , always learning from the best: Boroa (a Michelin star), Lu ‘ um (vegetarian), Baita Gaminiz (traditional), Kuma (Japanese), Bascook, Kikara …

You  will be surprised: he is very young, but he knows all the secrets of all culinary art.

Gaizka

CHEF

Chef encharged of the cooking process.

He is, in himself, the result of the fusion that applies to the kitchen: trained in the School of Hospitality of Artxanda, he has worked for  all kinds of restaurants , always learning from the best: Boroa (a Michelin star), Lu ‘ um (vegetarian), Baita Gaminiz (traditional), Kuma (Japanese), Bascook, Kikara …

You  will be surprised: he is very young, but he knows all the secrets of all culinary art.

All the team

All the team

All the team

Contact Info

Heros 21 Street, 48009 Bilbao, Bizkaia

Phone: +34 944 979 898

Web: Ad Hoc Cascanueces