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.
Winter 2025
The hunt
POULARDE BROTH
PIGEON GILDA
PHEASANT CREAM / MUSHROOM
WILD BOAR
TROUT ROE / ANDROLLA / CARICO RED BEANS
ROE DEER / WILD SEAWEED / FERN / CANTABRIAN CAKE
PICKLED PARTRIDGE / CAULIFLOWER / LEMON
WOOD PIGEON / BEANS / HORN OF PLENTY
POULARDE / GALICIAN HEN FAT / KANALA SOUP
DEER / FERMENTED BLUEBERRY / ONION
WILD BOAR / KAITXO CHOCOLATE / TURNIP GREENS
CELTIC PORK / GREEN SAUCE 1929 / HAKE KOKOTXA / SALICORNIA
CANDIED DUCK / SWEET POTATO / APPLE / CORNCAKE
DUCK FOE GRAS / LENTILS / NOKORA COFFEE
ROASTED DUCK / PICKLED CARROTS / GARÜM OF SARDINE
PUMPKIN / PUFF PASTRY / CANTABRIC SEA WATER BUTTERCREAM / CHESTNUT
RICE PUDDING / BASQUE WHISKY / TRUFFLE
GOXUA / 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.
FOOD RESTRICTIONS
* The menu will be adapted to intolerances and allergies with prior notice when making the reservation.
* We don´t adapt this winter menu to vegetarian proposals and lactosa free.