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 2026
GAME AND FOREST
GALICIAN MOS POULARDE BROTH
VALDRUNA CHESTNUT, PIDGEON Y GARÜM
BOLLU PREÑAU FILLED OF ANDROLLA SAUSAGE
NARBANIZ TURNIP AND EUCALYPTUS LIQUEUR
***
WILD RABBIT TERRINE AND TIOS PUMPKIN IN ESCABECHE
ROE DEER TARTAR DRESING WITH PICKLED FERNS
PICKLED PARTRIDGE STEW, SWEET POTATO & BASQUE CORN
CANNARD BY FERMÉ ARRAIOA, BABY SQUID STEW & NOVALES LEMON
BASQUE CHICKPEAS & PIDGEON STEW, BLACK TRUMPET AND WILD SEAWEED CREAM
ASTURIANS STEW “POTE” WITH WILD BOARD BELLY
WILD BOARD GALICIAN “EMPANADA”
WILD BOARD MEATBALL WITH PEAR
SHEEP FROM KARRANZA VALLEY, MILK AND HERBS
ROASTED DEER, BLUEBERRIES SAUCE AND NOKORA COFFEE
***
RICE PUDDING, CHESTNUT HONEY, TRUFFLE & BASQUE WHISKY
OXOCO CHOCOLATE, SEAWEED AND CANTABRIC SEA WATER BUTTERCREAM
GOXUA & ESPELETTE
– A-8 Menu (9 dishes) – 98 € (TAXES included)
– N-634 Menu (13 dishes) – 135 € (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.
** Unfortunately we cannot adpat this menu to vegan/vegetarian options.