If there’s one thing that defines Charamel Gozotegia it is, without a doubt, the smell. A smell of butter that reigns the atmosphere and impregnates you as you pass through its arched door off the classic Street Gardens, in the Old Town of Bilbao.”How it smells! What a danger!” Says one of the young people that gets breakfast at this place. According to Nagore Ramos, owner of the place, the secret to everything we try in Charamel that makes us want more: the fresh raw material and top quality and, above all, the good butter. The latter is especially present in the sweet that, during more than 18 months of travel, has become the emblem of the house, the Mille-feuille.
Tagore defines Charamel as a personal project that had been in his head for a long time, and finally decided to start after changing his career and started to study pastries. The room has a cozy atmosphere with brick walls, books to enjoy and exchange, colorful illustrations, a workshop to see where the magic happens, tables and chairs with uneven colors and comfortable sofas next to the windows that invite you to stay and have a good time watching the street. But if there’s something that really invites you to stay at this place for hours, it’s the bar full of sweets and pastries from here and there: Arabic pastries, Argentinian alfajores, Scottish scones, carrot cake, mille-feuille, brownies, stollen bread, macarons, Belém cake, croissants…and more surprising and successful proposals such as the gorgonzola cheesecake or ice cream cuts.
But it dosel’t end there; the fact is that in Charamel, they work as the sun rises to make us the best breakfasts where, in addition to all the above mentioned, they also have options that are more savory, like sandwiches or toast, without forgetting the rich coffees and the wide selection of teas. In Charamel there is always something going on and the ovens do not disappoint to offer us treats that make us lick our fingers. A good example of this is the crowded and varied public that visits the local every day to sweeten life, even for a little bit.
Hours: Monday to Thursday 8:30am to 8:30pm | Friday 8:30am to 9:00pm | Saturday and Sunday 9:00am to 9:00pm
Text: Monika Goikoetxea
Photo: Ainize Medrano