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.

SEASON DISH

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Txipiron de potera a la plancha

Appetizers 

COMPARTIR

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 pumpkinA

INDIVIDUALS

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

SHELLFISH

Cadoret oysters

 

Grilled Cantabrian lobster

 

Grilled langoustines

 

Grilled rose shrimp from Huelva
 

MEAT

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

FISH

Cod tasting (grilled, vizcaina style and pilpil)

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

DESSERTS

“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

“MONT BLANC” EXÓTICO

Merengue jugoso, plátano pochado, esponjoso de coco, confitura de piña, sorbete de maracuyá y mango y crumble de almendra
Apto para intolerantes a la lactosa
Apto para celiacos sin crumble de almendra

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