Carrasco Iberian acorn-fed ham, D.O. Guijuelo

hollow bread filled with a tomato emulsion

Green peppers from Gernika

Anchovy fillets from the Bay of Biscay,

served with toast with home-made fine herbs butter

Our classic Sirloin steak tartar

served with hollow dough sticks made of egg and soya beans

Smoked Keia salmon

Black olive sand, textured tomato and smoked peel

Chargrilled and fried artichokes

fine purée of baked potatoes and a Zalla red onion consommé

Fungi cooked in their juice

Over a thyme risotto with basil shoots

Chargrilled octupus with a hint of smoke

Red Mojo mayonnaise, crinkly Canaries potatoes and pea sprouts

Seafood casserole with clams and artichokes

Game ravioli

With mushrooms in green peppercorn and sage butter, slices of truffed cheese and basil

Chargrilled fillet of albacore tuna

vegetable scallop and spriulina with citrus and ginger sauce

Baby squid from artisan vessels,

laced with onions

Hake in green sauce

with clams

Cod pil-pil

with dumplings made from its skin and extra-gelatinous “ranero”

Chargrilled cod kokotxas

Glasswort tempura and creamy plankton rice

Other fish of the day

depending on what our “arrantzales”(fishermen) catch

Bonelles suckling pig

roasted at a low heat with turnip flowers, peel and almond milk

Roast lamb

purée of flame-grilled sweet potatoes and coffee

Fresh home-made foie grass

baby broad beans and seaside nuances of bluebells and caviar

Grilled Iberian pork meat

and sautéed potatoes cooked with forty cloves of garlic

Ox steak

chargrilled and sliced

Sponge cake nuts

and hazelnut ice cream

The cheesecake

with crunchy biscuit and creamy cheese, quince and walnut ice cream

Sheep’s milk curd with dill

Seagram’s gin, lemon and rosemary

Cocoa sands

creamy chocolate, olive oil and Añana salt

Strawberries infused with their own juice and herbs

sweet cinnamon junket and strawberry ice cream

Cheese tasting

Gruyere Alpage, Mimolette extra Vielle, Blue Basque Iparralde ,Curado de Zamora, Idiazábal natural