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.

WINTER 2024

PULARDA CONSOMMÉ
PIGEON / ANCHOVY FROM LAREDO
PHEASANT PATÉ / SWEET CAKE FROM CANTABRIA
DEER SAUSAGE / CORN TORTO
TROUT EGG / ANDROLLA / CARICO
HARE / MUSHROOM
ANA TIMOFEEVA’S BREAD
RED PARTIDGE / SWEET POTATO / HERBS
ROE DEER / FERN
BUTTER FROM THE CANTABRIAN SEA / CAULIFLOWER / NOVALES LEMON
CELTA PORK FEET / GREEN SAUCE / KOKOTXA
BOAR / CHESTNUT
URCELAY STYLE COD
GALICIAN DUCK / GILDA
HUNTING DUCK / TXAKINARTO CORN
NORTHERN CHEESES (Optional 12 €)
MEANA APPLE / HAZELNUT NOUGAT
TOLOSA BEANS / PORK UNTO / KAITXO CHOCOLATE
GOXUA / ESPELETTE

A-8 Menu (9 dishes) – 84 € (VAT included)

– N-634 Menu (12 dishes) – 98 € (VAT included)

 

* The menu is only available for the entire table

** The menu will be adapted to intolerances and allergies with prior notice when making the reservation. 

*** We don´t adapt the menus to vegetarian proposals

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