Rooted Biscay cuisine.
Over twenty years rediscovering and inventing common dishes, wanting to constantly innovating to surprise our guests.
H-
STARTERS
“Gillardeau” no. 2 oyster
€6.60 ea.
Grilled “Huelva” white shrimp
40.00
“Carrasco” acorn fed Iberian ham
40.00
“Balfego” red tuna tartare and “Boroa” apple with hints of ginger
33.00
Lamb sweetbreads on Idiazábal cheese grains, seasonal mushrooms and carrot textures
35.00
Brothy lobster rice, mini-leeks from Durango and saffron pil-pil
50.00
Foie gras bonbon stuffed with “Urrezti” txakoli, popcorn, and chocolate bread and spices
21.00
Charcoal grilled scarlet shrimp on a crispy tile of its coral Tellexe egg yolk and creamed Parmentine potatoes
29.00
Aroa broad beans, yellow foot mushrooms and a veil of Carrasco pancetta
26,00
Low-temperature “Telletxe” egg with its shell, tapestry of porcini mushrooms and foie gras
22.00
Shelled “Lira” spider crab, avocado, and airs of its coral
25.00
10% V.A.T. included
Seasonal products
P-
FISH
Wild grilled sea bass on a spinach cream, sea bass sponge cake and rock mussels
40.00
Grilled cod steak with a fritter of Biscay-style tripe
35.00
Grilled hake from the Bay of Biscay on roasted peppers in their juice and smoked “Carrasco” pancetta
35.00
“Balfego” red tuna tataki, wasabi pil-pil, dashi broth and toasted sesame
40.00
C-
MEAT
Mature beef sirloin with peppers and seasonal vegetables
38.00
Oak grilled mature beef ribeye aged 40 days with salad and potatoes
€88.00/kg
Venison loin in coffee marinade, chestnuts in textures, red fruit and watercress coulis
35.00
Partridge stewed in Perigord sauce, mushrooms, truffle and creamed Parmentine potatoes
35.00
Grilled “Carrasco” Iberian pluma, autumn mushrooms, cheese and sweet potato
38.00
Quality and expertise
D-
DESSERTS
French toast, coffee and hazelnuts 13.00
Brioche bread infused with coffee meringue, with hazelnut praline ice cream
Cheese 16.00
Assorted sheep, cow, and goat cheesecake with homemade ice cream
Corn and Caramel 13.00
Different textures of corn, toffee cream with popcorn ice cream
Mandarines, walnuts and vanilla 13.00
Cylinder of cacao filled with vanilla cream and sugar-coated walnuts with air and nectar of mandarine
3 Chocolate coulant 16.00
Chocolate coulant 70%, creamy Zaphyr caramel with white chocolate and licorice ice cream
Sweets Platter 20.00
Four kinds of desserts with two kinds of ice cream, recommended for two people
Your celebrations?
In Boroa Jatetxean
If you wish, we can provide you with all services that will make your celebration an unforgettable event.
Maximum capacity: 210 dinner guests.
