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| To begin |  |
| · | | Getaria anchovies on toast drizzled with oil from Arbequina |
| 12,9 € |
| · | | Assorted iberian cold cuts (ham, loin, chorizo and salami) |
| 16,75 € |
| · | | Carpaccio of sirloin steak and foie with port caramel and boletus mushroom oil |
| 16,85 € |
| · | | 18,95 € |
| Starters | |
| · | | 9,7 € |
| · | | Fried eggs 'broken' over potatoes, garlic and truffle. |
| 15,5 € |
| · | | Jerusalen artichoke cream with seasonal mushrooms and truffle oil. |
| 15,1 € |
| Fish dishes | |
| · | | Grilled monkfish with a traditional hot oil and garlic dressing. |
| 19,9 € |
| · | | Small squid in ink sauce with rice and Idiazabal cheese |
| 17,85 € |
| · | | Traditional style hake neck with scalloped potatoes. |
| 16,15 € |
| Meat dishes | |
| · | | 15,5 € |
| · | | Slow-cooked roast spring lamb with cous cous and vegetables. |
| 19,8 € |
| Desserts | |
| · | | French toast in caramelized vanilla with cream of iced yoghurt. |
| 7,5 € |
| · | | Royal Praline with Bourbon and vanilla ice cream. |
| 7,5 € |
| · | | Exotique Basque cake with almond ice cream. |
| 7,5 € |
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