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.

Cadoret oysters
Grilled Cantabrian lobster
Grilled langoustines
Grilled rose shrimp from Huelva
Slightly marinated “Balfego” bluefin tuna, beetroot, and “Azpigorri” cheese cream
“Carrasco” acorn-fed Iberian ham and loin
Winter vegetables in textures
Slightly smoked octopus, garlic soup royal and potato textures
Lamb sweetbread and sweet juice in Idiazabal cheese sand with sautéed carrot, vanilla and pumpkin
To highlight the essence of the following dishes, they will be served in small portions.
Roasted oyster over guacamole, quince foam and “Kristal” caviar
Lobster medallions and coral cream in avocado, fennel and green apple slush savarin
Marinated partridge supreme in corn toast, thighs in aspic and tender sprouts
Free-range egg at 65º with broken shell over mushroom and truffle
Cod tasting (grilled, vizcaina and pil pil)
Selection of grilled fish with creamy mollusk rice
Hake cheeks al pilpil with clams
“Koxkera” hake loin
“Balfego” bluefin tuna tataki, cauliflower, broccoli and olive cream
Coffee marinated fawn loin with spices and sweet potato and mushrooms on toast
Hare “a la royale” over apple tatin and parsnip sponge cake
Roasted sirloin with boletus risotto and truffle meringue
Charcoal grilled T-bone steak with salad
Glazed pork hands and red “Zalla” onion, perfumed citric potato and celeriac
Roasted veal meat with red peppers and sautéed root vegetables in rosemary aroma
“10 Minute” Tropical Crumble Sautéed pineapple, mango, papaya, banana, avocado cream, osmosis pineapple, rice pudding cream, mango sorbet and muscovado crumble
Green coffee, dark beer, cocoa and arabica composition Dark beer and cocoa sponge cake, creamy chocolate, Arabica coffee foam, green coffee ice cream, ganache 64%, and covered in crunch
Raspberry, yogurt and Dulcey junket Dulcey crumble, raspberry and yogurt junket, creamy yogurt, different Dulcey textures and raspberry meringue
Our version of the tarte Tatin, mace and Vanilla Apple tarte Tatin, mace flower parfait, Tahiti vanilla ice cream, almond crumble and wafer caramel
Cheesecake and Quince Cheesecake, quince marmalade, cream ganache and raspberry sorbet
Warm chocolate tartlet “8 minutes” Cocoa shortcrust pastry, warm 64% chocolate puff pastry and cinnamon stick ice cream Suitable for those allergic to nuts
Sweet little crazy

Txindoki Winter Menu  2017

This menu will be service between 13:15 pm at 15:00 pm

Amanita and truffle in glass egg with crunchy nest 

Roasted oyster over guacamole, quince foam and “Kristal” caviar 

Slightly marinated “Balfego” bluefin tuna, beetroot, 

and “Azpigorri” cheese cream 

Marinated partridge supreme in corn toast, thighs in 

aspic and tender sprouts 

Slightly smoked octopus, garlic soup royal and potato textures 

Winter vegetables in textures 

Free-range blood sausage beans with curd cream in crisp, collard greens, pump-kin and vanilla air 

Cod confit and crispy brandade, pil pil of and bell pepper nectar 

Glazed pork hands and red “Zalla” onion, perfumed 

citric potato and celeriac 

Coffee marinated fawn loin with spices and sweet 

potato and mushrooms on toast 

Mandarin, orange and blossom water cheesecake 

Toffee parfait, spiced bread and meringue milk 

Tropical crumble (papaya, mango, pineapple, coconut, passion 

fruit and avocado) 

Coffee and petit fours 

Price: 110 €


Recommended pairing for the menu

El Grifo 2016 (Malvasía) (D.O. Lanzarote) 

Fusco 2015 (Mencía) (D.O. Ribera Sacra) 

AN/2 2015 (Callet, Mantonegro y Fogoneu) (V. de la Tierra de Mallorca) 

Bosque de Matasnos 2015 (Tempranillo) (D. O. Ribera de Duero) 

Wittmann Riesling Auslese 2012 (Rheingessen, Alemania) 

Prize: 33,00 €