A menu to share the APAR experience.

Starters

Warm oyster
5.
Txakoli sabayon (per unit)
Caramelized foie gras
25.
Piparra chutney and fig bread
Mackerel
16.
Corn and yellow ají
Lightly seared tuna
21.
Tomato and vinaigrette
Confit asparagus
24.
"Ajoblanco" and paprika
Seasonal mushrooms
23.
Celeriac foam and egg yolk
Steak tartare
25.
French fries and txuleta emulsion

Fish

Red mullet
32.
Beetroot and endives
John Dory
29.
Salicornia and citrus pil-pil

Meat

Guinea fowl
27.
Barley stew and morels
Onglet
25.
Jerusalem artichoke and moss

Desserts

Mille-feuille
9.
Sheep’s milk and toffee
Pear
9.
Namelaka and lemon tuile
Chocolate
9.
Popcorn and salt
Vista cenital de un plato de comida de APAR

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