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.