Menu

Nature and its temporality, culture and its markets, traditions and customs are our dictates when it comes to preparing the 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.

SPRING 2026

GARDEN, PLANTS & FLOWERS

KITCHEN GARDEN BROTH

FLOWER ‘ESCABECHE’

MUNIELLOS MUSHROOM BEIGNET

GALICIAN STEW EMPANADA

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WILD NAVARRESE PYRENEES ASPARAGUS AND TXAKINARTO CORN PULIENTAS

TOMATO WATER, SMOKED SARDINE, WILD STRAWBERRIES, GALICIAN SEAWEED & CIDER

RED ENDIVE SYRUP, BRAISED MORELS AND IDIAZABAL CHEESE

WHITE ASPARAGUS FROM ÁLAVA, MOS BREED HEN AND GALICIAN 1906 BEER

AUBERGINE TALO, EUCALYPTUS DISTILLATE, CANTABRIAN RED BEANS & LEMON

ARTICHOKE, INTXAURSALTSA WALNUT CREAM AND NOKORA COFFEE

BABY BROAD BEAN STEW, KANALA BROTH AND COCKLES

TOMATO TARTE TATIN, GARUM AND CANTABRIAN SEAWATER BUTTERCREAM

ASTURIAN PEAS, BASQUE GREEN SAUCE AND HAKE KOKOTXA

TUDANCA BEEF RIB-EYE, CANTABRIAN LOLLO LETTUCE AND ANCHOVY ESCABECHE

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EGG PUDDING

VALDOVIÑO OXOCO CHOCOLATE WITH COSTA ÁRTABRA SEAWEED

GOXUA & ESPELETTE PAPRIKA

– A-8 Menu (9 courses) – 110 € (TAXES included)

– N-634 Menu (13 courses) – 145 € (TAXES included)

Wine List

* The menu is only available for the entire table.

** Menu dishes vary depending on seasonal produce available.

FOOD RESTRICTIONS

* The menu will be adapted to intolerances and allergies with prior notice when making the reservation.

Reserve