INTROHappy River, ubicado en el Casco Viejo de Bilbao, es un espacio único para eventos privados, bodas y reuniones de empresa. Situado en el primer edificio de hormigón armado de España, ofrece más de 375 m² de instalaciones, incluyendo una espectacular terraza cubierta y climatizada de 115 m² con vistas inigualables a la Ría de Bilbao.El espacio, rodeado de vegetación y con una atmósfera luminosa y relajada, cuenta con áreas adaptables para todo tipo de eventos. Se puede reservar total o parcialmente, con capacidad para 160 personas en disposición sentada y hasta 250 en formato cóctel. Además, Happy River no cobra un canon de alquiler, lo que lo convierte en una opción aún más atractiva para tus celebraciones.
Salón interior
Un espectacular frente de 23 metros de cristales ofrece impresionantes vistas a la Ría de Bilbao y al Casco Viejo, inundando el espacio de luz natural a través de sus amplios ventanales. Todo ello en un área de 260 metros cuadrados diseñados para disfrutar al máximo de la belleza del entorno.
Terraza climatizada
Una elegante terraza cubierta y climatizada de 115 metros cuadrados, perfecta para garantizar tu evento en cualquier época del año. Con vistas privilegiadas a la Ría y Casco Viejo y un ambiente acogedor, es ideal para celebraciones inolvidables en cualquier ocasión.
SERVICIOS
2 Cocinas, comida elaborada al día con más de 160 bocados diferentes y menús personalizados.
SERVICIOS INCLUIDOS
- Espacio sin coste.
- Contamos con 160 asientos.
- Cambios de distribución de mobiliario (max 2h).
- WI-FI.
- Baños adaptados.
- Almacén.
- Zona fumadores.
Golden Beet Carpaccio
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Seared Scallops
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Truffle Burrata
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Lobster Bisque
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
SERVICIOS A CONTRATAR
- Mobiliario adicional.
- Guardarropía.
- Experiencia sensorial de jabones y perfumería nicho, con personal formado para ello y limpieza constante.
- Personal externo (azafatas, aparcacoches…).
- Arreglos florales.
- Ambientación y decoración.
- Contratación de música en directo y actuaciones.
- Medios audiovisuales: proyector, pantalla, microfonía, traducción.
Duck Confit Crostini
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Wild Mushroom Tartlet
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Crab Avocado Tower
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Foie Gras Torchon
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Heirloom Tomato Salad
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Oysters on the Half Shell
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Charred Octopus
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Beetroot Salmon Gravlax
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Wagyu Beef Tenderloin
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Pan-Roasted Duck Breast
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Wild Mushroom Risotto
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
Lobster Ravioli
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Lamb Rack with Herb Crust
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Scallop and Shrimp Linguine
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Quail Stuffed with Foie Gras
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Seabass en Papillote
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Roasted Cauliflower Steak
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Veal Osso Buco
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Truffle Chicken Breast
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Black Cod with Miso
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Tiramisu Classico
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
Chocolate Lava Cake
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Lemon Tart
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Raspberry Rose Pavlova
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Opera Cake
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Cheese Selection
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Peach Melba
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Saffron Panna Cotta
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Fig and Honey Sorbet
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Apple Tarte Tatin
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Passion Fruit Mousse
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Bourbon Vanilla Crème Brûlée
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Opening Hours
We're always delighted to welcome our guests, but kindly recommend making a reservation to ensure your perfect dining experience.
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
OUR STORYFounded in 1948 by Pino Delmonte, Chef Marco Delmonte's grandfather, Twilight Savor stands as a testament to a rich and enduring family tradition. This revered Manhattan institution has flourished through generations, with each dish reflecting the Delmonte family's unwavering passion and dedication to culinary excellence and innovation throughout all these years.
In the heart of Manhattan, Twilight Savor emerged from the dreams of Pino Delmonte, Chef Marco Delmonte’s grandfather. Pino, a visionary chef with a profound respect for culinary traditions, believed in creating dishes that tell a story, blending old-world techniques with a sprinkle of modern innovation.
His philosophy was simple yet profound: use only the freshest, locally-sourced ingredients to craft meals that not only nourish the body but also captivate the soul. Today, under Marco’s guidance, the restaurant continues to honor Pino’s legacy, serving as a beacon of gastronomic excellence.
Pino Delmonte
Twilight Savor Founder
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