Menu
We leave the restaurant to get to know our regions and their products, we talk to the small producers to fill our pots and we enrich ourselves with the traditional recipe book.
We always look for the maximum flavor and exponent of quality.
SUMMER 2026
CANTABRIAN – ATLANTIC
SORROPOTÚN BROTH
SARDINE DACQUOISE
CANTABRIAN ‘SOBAO’ CAKE WITH ANCHOVY
LIMPET WITH SEAWEED
OCTOPUS WITH GALICIAN GARLIC SAUCE
***
‘TIGRE’ SPICY MUSSEL: NATURAL AND GALICIAN CHORIZO EMPANADA
SPIDER CRAB AND LOBSTER SALPICÓN WITH BIELVA GREEN BEANS
KARRANTZA SPRING ONION, ‘MAGANO’ SQUID STEW, AND NOKORA COFFEE
WHITE TUNA WITH BASQUE BELL PEPPER STEW AND HEIRLOOM CORN
LANGOUSTINE CORN FLATBREAD, CIDER-BASQUE SAUSAGE STEW, AND NOVALES LEMON
ERANDIO TOMATO PUFF PASTRY, GARUM, AND SEAWATER BUTTER
FRESH SUMMER WHITE BEANS WITH CHICKEN PICKLED STEW AND OYSTER
LARGE ASTURIAN WHITE BEANS WITH CLAMS AND KANALA-STYLE SOUP
ROASTED MONKFISH WITH BASQUE WALNUT SAUCE AND EUCALYPTUS LIQUEUR
CANTABRIAN HEIRLOOM BEEF CHOP, ANERO LOLLO LETTUCE, AND ANCHOVY MARINADE
***
EGG PUDDING
VALDOVIÑO OXOCO CHOCOLATE WITH COSTA ÁRTABRA SEAWEED
GOXUA & ESPELETTE PAPRIKA
– A-8 Menu (9 courses) – 130 € (TAXES included)
– N-634 Menu (13 courses) – 165 € (TAXES included)
* The menu is only available for the entire table.
** Menu dishes vary depending on seasonal produce available.
*** The menu price may be subject to change.
FOOD RESTRICTIONS
* Unfortunately, we are unable to adapt this menu to accommodate vegetarian, vegar or fish and/or seafood intolerance dietary requirements.
** The menu will be adapted to intolerances and allergies with prior notice when making the reservation.