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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) |
| 16,35 € |
| · | | 18,75 € |
| · | | Cheese Elgoibarko Mausitxa Baserria (d.o. Idiazabal). |
| 11,9 € |
| Starters | |
| · | | King prawn salad with a yogurt and curry emulsion |
| 14,85 € |
| · | | 9,2 € |
| · | | Carpaccio of sirloin steak and foie with port caramel and boletus mushroom oil |
| 15,1 € |
| · | | 14,85 € |
| · | | Fried eggs 'broken' over potatoes, garlic and truffle. |
| 15,1 € |
| Fish dishes | |
| · | | Hake in green sauce with clams |
| 17,65 € |
| · | | Grilled monkfish with a traditional hot oil and garlic dressing. |
| 19,8 € |
| · | | 13,85 € |
| · | | Griddled tuna with sweet red onion and vegetable confit |
| 17,85 € |
| · | | Traditional style hake neck with scalloped potatoes. |
| 16,15 € |
| · | | Small squid in ink sauce with rice and Idiazabal cheese. |
| 18 € |
| Meat dishes | |
| · | | Grilled sirloin with creamy mashed potatos and wild mushroon confiture |
| 17,15 € |
| · | | Beef steak with candied potatoes and |
| 40 € |
| · | | Brasse pigeon cooked in two different ways and served on a bed of wild mushrooms (stewed thighs and griddled breast). |
| 19,8 € |
| · | | 15,1 € |
| · | | Slow-cooked roast spring lamb with roasted potatoes. |
| 19,8 € |
| Desserts | |
| · | | French toast in caramelized vanilla with cream of iced yoghurt. |
| 7,35 € |
| · | | Cake filled with hot chocolate cream with curried coconut ice-cream. |
| 7,35 € |
| · | | Chocolate, coffee and baileys sundae. |
| 7,4 € |
| · | | Euskal pastel exotikoa arbendol-esnearen izozkiarekin. |
| 7,4 € |
| Tasting Menu |
|
| |
Terrine of foie gras with pear in red wine and cinnamon compote.
Griddled tuna on bed of a caramelised onion and vegetables confit.
Duck magret with orange cream and golden potato rounds.
Cup of tropical fruit salad with mousse and coconut ice cream. |
40 € (drinks apart) |
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