The History of Rongorri

Rongorri opened in March 2024, fulfilling a dream that Yirong had pursued for years: to open his own restaurant in Bilbao and create a place where he could express his personal approach to cooking.

Its name brings together the two roots of this story: Rong (嵘) It is part of Yirong’s name and, in Chinese, refers to a chain of towering, majestic mountains, evoking a sense of grandeur, elevation, and steadfastness. Gorri It means “red” in Basque, a color associated with fire, iron, and Basque identity.

Moreover, the same syllable, rong, written with a different Chinese character (融), means “fusion” or “coming together,” perfectly reflecting the essence of our cuisine.

Born in Fujian and raised in Bilbao, Yirong grew up in a family with close ties to gastronomy. His father, a Chinese chef specializing in Fujian cuisine, introduced him from an early age to the aromas, techniques, and discipline of the profession. Those experiences sparked a curiosity that would eventually become his career.

He developed his culinary training in the Basque Country, gaining experience in traditional Basque cuisine in Getaria. There, he deepened his knowledge of Basque culinary traditions, ingredient-led cooking, and the precision required in a professional kitchen. He later expanded his expertise with a master’s degree in restaurant management and innovation and took part in the organisation of large-scale events.

With the opening of Rongorri, Yirong brought to life a personal project that combines his professional journey with the culinary memories of his family. A dream transformed into a restaurant that continues to evolve with every season, every service, and every dish.