We’re masters at creating art in the kitchen

Rooted Biscay cuisine. Over twenty years rediscovering and inventing common dishes, wanting to constantly innovating to surprise our guests.

Appetizers
Price
Slightly smoked European eel and avocado in spiced quince veil over foie gras with citric aromas22,00 €
“Carrasco” acorn-fed Iberian ham and lion31,90 €
Marinated bluefin tuna pieces and beetroot with creamy “Azpigorri” cheese25,30 €
Roasted oyster over fennel gelatin in lemon sauce and Baeri caviar19,80 €
Free-range egg at 65º with cracked eggshell over mushroom and truffle½ portion 18,15 €
Slightly roasted artichoke hearts and partridge with truffled semolina½ portion 20,90 €
Potato, mushroom and parmesan stew with slightly roasted Iberian pork “pluma”22,00 €
Steamed langoustine tails over seabed with Durangaldea leek stalks and seaweed sponge cake25,85 €
Cod and bell pepper nectar with crispy brandade and pil pil of its skin½ portion
Grilled marinated octopus and seafood focaccia with green apple allioli24,20 €
Shellfish
Price
Cadoret oysters6,60 € /unit.
Grilled Cantabrian lobster82,50 €/Kg.
Grilled langoustine77,00 €/Kg.
Grilled rose shrimp from Huelva26,40 €/Kg.
Fish
Price
Cod tasting (grilled, vizcaina and pil pil)27,00 €
Grilled sea bass, Begihaundi cuttlefish and chard, chard stalks and common cockle stew made with Txakoli wine27,00 €
Selection of grilled fish with creamy mollusk rice27,00 €
Hake cheeks al pil pil with clams25,30 €
Grilled Bluefin tuna with teriyaki sauce and vegetables in tempura27,00 €
Meat
Price
Partridge supreme with crunchy sunflower seeds and royale of its thighs cooked with Perigord wine and cornmeal cream25,30 €
Civet of hare and its slightly roasted loin, pear with muscatel and kaki27,00 €
Wild boar sukalki with chestnut fig and its compote22,00 €
Roasted sirloin with boletus risotto and Tempranillo wine dice27,00 €
Holm oak grilled T-bone steak with salad49,85 €
“Euskal Txerri” piglet confit with sautéed papaya and mango and chocolate with Rimbas pepper26,40 €
Roasted veal over mushroom cream and sautéed tubers in Rosemary aroma22,00 €
Desserts
Price
Warm chocolate tartlet “8 minutes” Cocoa shortcrust pastry, warm 64% chocolate puff pastry and cinnamon stick ice cream Suitable for those allergic to nuts12,65 €
Raspberry, yogurt and Dulcey junket Dulcey crumble, raspberry and yogurt junket, creamy yogurt, different Dulcey textures and raspberry meringue12,65 €
“Cappuccino” Creamy kuzu and honey, buttery arabica coffee and vanilla ice cream, salt and cocoa sand, milk foam12,65 €
Cheesecake and Quince. Cheesecake, quince marmalade, cream ganache and raspberry sorbet12,65 €
Three Chocolates. Creamy white chocolate, milk chocolate ganache, cocoa sponge cake, crunchy praliné, hazelnut candy and apricot sorbet over ½ dark chocolate cannoli.12,65 €
Our version of the tarte Tatin, mace and Vanilla. Apple tarte Tatin, mace flower parfait, Tahiti vanilla ice cream, almond crumble and wafer caramel.12,65 €
Mandarin, Orange and Peach Pavlova. Juicy meringue with pieces of orange, finely chopped glazed peaches, mandarin gelatin with pineapple and mango sorbet.12,65 €
Coconut and grapefruit bonbons Coconut sponge cake, grapefruit confit, orange slices, vanilla caramel, crunchy coconut and coconut ice cream12,65 €

Txindoki AUTUMN – WINTER Menu  2016/17

Martini with olive

Roasted oyster over fennel gelatine in lemon sauce and baeri caviar

Slightly smoked european eel and avocado in spiced quince veil over foie gras with citric aromas

Natural spider crab over seabed with durangaldea leek stalks and seaweed sponge cake

Marinated bluefin tuna loin and beetroot with creamy “azpigorri” cheese

Amanita and truffle in glass egg over crunchy nest

Slightly roasted artichoke hearts and partridge with truffled semolina

Beans and morcilla with its cream in crocante, pumpkin foam and collard greens sprouts

Grilled sea bass, begihaundi cuttlefish and chard, chard stalks and common cockle stew cooked with txakoli wine

Roasted veal over mushroon cream and sautéed tubers in rosemary aroma

Spongey coconut and grapefruit bonbon

Raspberry, yogurt and ducley junket

“Cappuccino” (Coffee and kuzu cream, creamy coffee arabica ice cream, cocoa crumble and milk foam)

Coffee and its petit fours

Price: 99 €

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Recommended pairing for the menu

Quibia (Callet y Premsal) (Vinos de la Tierra de Mallorca)

La Vigne Blanche 2014 (Sauvignon Blanc) (A.O.C. Sancerre)

Altos Inurrieta Res. 2009 (Cabernet Sau. Syrah Graciano)(D. O. Navarra)

Calados del Puntido 2012 (Tempranillo) (D. O. Ca. Rioja)

Dolç Mataró Alto Alella (Monastrel) (D. O. Alella)

Prize: 29,70 €

Bizkargi menu

Bizkargi Menu, 13th – 19th march
  • Vegetable aspic and potato purée with crispy Iberian ham
  • Small marinated anchovy loins and creamy tapenade with Azpigorri cheese
  • Piece of blood sausage and roasted red pepper in red kidney bean cream
  • Roasted “skrei” cod with Biscay style tripe
  • Roasted pork loin spiced with rosemary and mushroom Duxelle
  • Caramel, cinnamon and orange cake

Prize: 39,60 €

Drinks not included. V.A.T. included.