Menu
TO BEGIN
| Guijuelo iberian ham | 19,50 € |
| Small squid croquettes | 10,00 € |
| Getaria anchovies on toast drizzled with oil from Arbequina | 13,50 € |
| “La Perla” potatos, potato confit whith garlic sauce and spices | 6,50 € |
| Natural squid, squid rings | 11,50 € |
| Prawns in tempura | 14,00 € |
| Idiazabal cheese (world cheese awards 2008) | 16,00 € |
STARTERS
| Terrine of caramelized and smoked foie, with apple sauce, cinnamon and rum | 17,90 € |
| Carpaccio of sirloin steak and foie with port caramel and boletus mushroom oil | 15,85 € |
| King prawn and spider-crab ravioli with american sauce | 16,00 € |
| Cheese salad with foie and mango | 16,75 € |
| Octopus and king prawns salad with sweet paprika vinaigrette | 18,95 € |
| Fish and shellfish soup | 9,90 € |
| Fried eggs “broken” over potatoes, garlic and truffle | 15,75 € |
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FISH DISHES
| Tradicional hake with green sauce and clams | 21,00 € |
| Cod with cauliflower pilpil and vegetables | 16,00 € |
| Grilled scallop on truffled parmmentier and sprouts from the garden | 18,35 € |
| Grilled monkfish with a traditional hot oil and garlic dressing | 19,90 € |
| Traditional style hake neck with scalloped potatoes | 16,15 € |
| Small squid in ink sauce with rice and Idiazabal cheese | 19,00 € |
MEAT DISHES
| Grilled sirloin with terrine of aubergine, polenta, bacon and vegetables | 17,50 € |
| Slow-cooked bacon of iberian pork with chickpeas pure and apple soup | 18,00 € |
| Farm chicken aspic with basmati rice, with curry, and green peas-cream | 16,00 € |
| Veal cheeks au red wine with sweet potato puree and chips | 16,00 € |
| Slow-cooked roast spring lamb with cous cous with mint and green pepper | 19,80 € |
| Duck maigret with foie sauce sand of mustard and green pepper | 16,00 € |
| Beef snouts stewed in red wine with foie | 18,00 € |
DESSERTS
| French toast with caramelized vanilla and yogurt ice-cream | 7,50 € |
| Chocolate coulant filled with pistachio accompanied by corncake ice-cream* | 7,50 € |
| Cheesecake with hazelnuts cream | 6,50 € |
| Filo millefeuille with banana mousse and caramel ice-cream | 7,50 € |
| Almond crumble with berries and violet ice-cream | 7,50 € |
| Pineapple exotic basque cake with haba tonka ice-cream* | 7,50 € |
| Raspberries infusion with ribarbo foam and fizzy | 7,00 € |
* Wait ten minutes
EXOTIC DISHES
| Ostrich egg with potatoes and iberian ham. AFRICA (5-6 diners, wait 15 minutes) | 58,00 € |
| Frog legs in panco tempura with soya mayonnaise. INDONESIA/VIETNAM | 10,80 € |
| Wagyu burguer on homemade bread. KÖBE JAPÓN (200 gr) | 16,00 € |
| Kangaroo with grilled vegetables and black oliva oil. AUSTRALIA | 18,00 € |
| Gazelle with peach jam. ÁFRICA | 22,00 € |
| Beef pieces with rice in curry and spices. PAKISTÁN | 12,80 € |
MENÚ LA PERLA
* Ravioli de hongos verduras con salsa de Pedro Ximenez
* Ensalada de salmón marinado ligeramente ahumado
* Bacalao asado al horno con parmentier y con verduritas
* Panceta asada a baja cocción con crema de patata y rúcula
* Bizcocho de yogurt con sopa de cerezas y su helado
* Vino crianza, agua y café