Rooted Biscay cuisine. Over twenty years rediscovering and inventing common dishes, wanting to constantly innovating to surprise our guests.
RECOMENDED WINE
Txakoli Artizar 2012
26,40 €
To get started
To share
“Carrasco” acorn-fed Iberian ham and loin
Foie bonbon and late harvest Urezti txakoli wine over popcorn and spiced chocolate bread
“Balfegó” bluefin tuna tartar, cherry meringue, Grand Smith apple jelly and olive oil
Slightly smoked octopus, garlic soup royal and potatoes in textures
Lamb sweetbread and juice in Idiazabal cheese sand, sautéed carrot, vanilla and pumpkin
Stewed beans with false tripe and “Balfegó” bluefin tuna noten, chive hearts and sorrel
Individuals
Crispy oysters with red lentil cream and seafoam
Lobster medallions and coral cream in avocado, fennel and green apple slush savarin
Langoustine tail over white asparagus cream, coral emulsion and “Per Sé” caviar
Euskal Oiloa egg at 65º over creamy parmentine foam and sautéed white asparagus, St. George’s mushrooms and peas
Marinated anchovy loins over black olive naan bread, tomato jelly and avocado and lime ceviche
* The following dishes will be served in small portions to enhance their essence.
Shellfish
Cadoret oysters
Grilled Cantabrian lobster
Grilled langoustine
Grilled rose shrimp from Huelva
Meat
“Euskal Txerri” piglet confit, papaya and mango sauté with Rimbas pepper spiced chocolate
Grilled 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
Slightly roasted Araiz squab, thighs royal with spiced peach and sweet potato
Fish
Grilled hake loin with golden potato and chive
Hake cheeks al pil pil with clams
Cod tasting (grilled, in vizcaina sauce and pil pil
“Balfegó” bluefin tuna tataki, cauliflower, broccoli and olive cream
Small hake piece over velouté and sautéed spinach ½ portion
Cod confit and crispy brandade, skin pil pil and bell pepper nectar ½ portion
Desserts
Yogurt and fruit “junket”
Yogurt, apricot cream, orange slices, spiced parsnip spongecake and multifruit sorbet junket
Mint, strawberry, cava and black pepper “Freshness”
Mint ganache, strawberry compote, cava slush and black pepper ice cream
Cherry, redcurrant and Amaretto “Gâteau Basque”
Lemon and vanilla dough, almond and rum cream, cherry foam, redcurrant sorbet and Amaretto gel
Chocolate, olive oil and cardamom “Contrast”
Chocolate mousse, banana emulsion, passionfruit foam, olive oil ice cream, cardamom spongecake and chocolate gel
Cheesecake and Quince
Cheesecake, quince marmalade, cream ganache and raspberry sorbet
“Cheesecake” with tangerine, orange and orange blossom water
Esponjoso de queso, interior de mandarina, helado de leche merengada, granizado de mandarina, coulis de naranja y agua de azahar
Warm chocolate tartlet “10 minutes”
Cocoa shortcrust pastry, warm 64% chocolate puff pastry and cinnamon stick ice cream
Surtido de repostería