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.
AUTUMN 2026
WILD FOREST & AUTUMN HARVEST
TIÓS PUMPKIN BROTH
BETANZOS-STYLE SPANISH OMELETTE AND GALICIAN CURED HAM
CRISP CORN TORTO WITH ASTURIAN TONGE CHARCUTERIE
CANTABRIAN MILK CAKE WITH ARTISAN BLOOD PUDDING
BASQUE SHEEP AND EGG SAUSAGE PINTXO
***
ASTURIAN MOUNTAIN TROUT, REGIONAL RED BEANS, AND GALICIAN ARTISAN CHORIZO
‘TIGRE’ SPICY MUSSEL: NATURAL AND GALICIAN CHORIZO EMPANADA
BASQUE RED PEPPER STUFFED WITH STEWED PARTRIDGE AND CORISANTO POTATO
MUSHROOM, BABY SQUID STEW, ZALLA RED ONION AND NOKORA COFFEE
CANTABRIAN STEW “COCIDO MONTAÑÉS”
BASQUE PORK JOWL, NORWAY LOBSTER, CAULIFLOWER AND NOVALES LEMON
RED MULLET FISH, BIZKAINA SAUCE AND CIDER
CELTIC PORK TROTTERS IN 1929 GREEN SAUCE WITH HAKE KOKOTXA AND SAMPHIRE
KARRANZANA SHEEP AND ITS MILK
VENISON, CHESTNUT PICKLED SAUCE AND EUCALYPTUS LIQUEUR
***
MAMÍA SHEEP’S MILK CURD, MIYERES APPLE, WALNUTS AND HONEY
OXOCO CHOCOLATE, SWEET POTATO AND TXAKINARTO HEIRLOOM CORN
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 for vegetarians, vegans or people with lactose intolerance.
** The menu will be adapted to intolerances and allergies with prior notice when making the reservation.