Starters
Warm oyster
7.
Txakoli sabayon (per unit)
Caramelized foie gras
25.
Piparra chutney and fig bread
Sardines
16.
Corn and yellow ají
Lightly seared tuna
21.
Tomato and vinaigrette
Tomatoes
19.
Peach and piparras
Porco tonnato
25.
Caper berries and rocket
Seasonal mushrooms
23.
Celeriac foam and egg yolk
Fish
Red mullet
32.
Beetroot and endives
John Dory
34.
Halophytes and citrus pil-pil
Monkfish
30.
Watercress and cauliflower
Meat
Guinea fowl
32.
Barley stew and morels
Hanger steak
30.
Jerusalem artichoke and moss
Steak tartare
25.
French fries and txuleta emulsion
Desserts
Mille-feuille
9.
Sheep’s milk and toffee
Pear
9.
Namelaka and lemon tuile
Chocolate
9.
Popcorn and salt
