Javierme · CC BY 2.5Coastal town
Sopela, formerly known as Sopelana, is a town and municipality located in the province of Biscay, in the autonomous community of Basque Country, northern Spain.
The town is roughly 820 hectares in size, located in the comarca Mungialdea on the north east side of Bilbao and due east of the Nervión river estuary. In the municipality, other former towns like Larrabasterra were annexed to make Sopela larger. The population is 13,878 people, as recorded in the 2019 census. The area of Sopela is situated among green hills and beaches. This makes it a very attractive suburb of Greater Bilbao, with a short commute of 35 minutes on the metro.
Text from Wikipedia (CC BY-SA)
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Where to eat
We don't have verified restaurants here yet, but the larder of País Vasco already says a lot.
See the restaurants on the mapWe haven't verified any table with its owner in Sopelana yet. In the meantime, these are the restaurants mapped in the surrounding area.
Up to 30 km around, according to OpenStreetMap and Overture Maps. No ratings or prices: call before you go.
120 restaurants
120 restaurants
Sopelana · in the village+34 946 572 709View on the mapWebsite
Sopelana · in the village+34 946 437 278View on the mapWebsite
Sopelana · in the village+34 946 765 311View on the mapWebsite
Sopelana · in the village+34 946 761 711View on the mapWebsite
Sopela · in the village+34 697 235 160View on the mapWebsite
Sopelana · in the village+34 946 760 786View on the mapWebsite
Sopela · in the village+34 662 623 849View on the mapWebsite
Sopela · in the village+34 686617827View on the mapWebsite
Sopelana · in the village+34 946 763 081View on the map
Data from OpenStreetMap (ODbL) and Overture Maps (CDLA-Permissive-2.0): what has been mapped with its name. If your restaurant is missing or you want to manage it, sign up as a professional.
For a coffee, a drink or a bite in the village.
Data from Overture Maps (CDLA-Permissive-2.0). No opening hours: call before you go.
What people eat in País Vasco when they eat well.
The bar as the menu: small bites ordered standing up and paid for at the end.
Aged T-bone steak, rare and with coarse salt; best at a grill house.
Just cod, oil and garlic, hand-emulsified into a sauce.
Young, lively white, poured from a height to whet the appetite.
Almost every village has its market day and its producers: the cheesemaker, the baker, the vegetable garden next door. Ask at the tourist office or the bar on the square; they'll tell you where to buy straight from the maker.
We haven't confirmed Sopelana's market day. Every village has its own: better to ask than to make it up.
Data from Overture Maps (CDLA-Permissive-2.0). No opening hours: call before you go.
