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 2025

Garden and plants

WILD MUSHROOM AND SPRING HERBS

IN BROTH, CREAM AND MUSHROOM PAPER

AUTUMN PUMPINK FLAN AND SEAWEED FROM NOJA

WILD ASPARAGUS FROM THE NAVARRESE PYRENEES, CORN BREAD FROM CANTABRIA AND     BUTTER WITH CANTABRIAN SEA WATER

LEEK STEW, HERBS AND FLAXSEED OIL

WHITE ASPARAGUS FROM ÁLAVA, TREIXADURA WINE AND GREEN SAUCE

GALICIAN STEW EMPANADA

GREEN PEAS FROM ASTURIAS, ST GEORGE´S MUSHROOM, EGG AND FERMENTED BLUEBERRIES

BROAD BEAN STEW, MUSHROOM AND PINE NUTS

ARTICHOKE, WALNUT AND NOKORA COLD BREW

CORN CAKE WITH EGGPLANT IN BASQUE BRANDY, DUCK TARTAR, CARICO CREAM AND CARROT PICKLE

GALICIAN BROTH

WHITE STRAWBERRY AND SAUCO FLOWER

SHEEP CURD WITH GALICIAN VINEGAR

GOXUA WITH ESPELETTE PAPRIKA

A-8 Menu (9 dishes) – 92 € (TAXES included)

– N-634 Menu (13 dishes) –  116 € (TAXES included)

 

* 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 except for any lactose intolerances or allergies.

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